Jamie Miller, left, and Andy Troxel, owners of the new restaurant, Troxel's, pose Sunday with their children, Kiera, 6, and June, 1, at their restaurant, located at the Breakwater Inn.
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Story last updated at 9/15/2009 - 9:49 am
A bartender and a cook who met at a local restaurant and became engaged have leased it and are making a go of the business together.
Between seasons commercial fishing and skiing, Andy Troxel moonlighted as a cook at the Breakwater Inn for a decade, and then he met Jamie Miller, who tended bar there and caught his eye.
They plan to marry in January.
The lines between work, fun and family have blurred for them since they reopened the bar and restaurant on Glacier Highway in July under the new name, Troxel's.
They serve dinner to a hearty base of local customers that includes a large group of friends, Miller said.
She keeps track of the books and runs the front of the house - servers, bar and hostess stand - while he thinks up ways to bring in revenue while watching plates go out of the kitchen.
Miller said her other half is the creative force behind the business.
Late-night limo rides for customers, ditching salmon from the menu "because locals have it in their freezer," and a bull testicle-eating contest were just a few of the recent brainstorms.
His ideas so far have paid off. Business has improved every day since they opened, Miller said. On Saturday they had to stop taking walk-ins since their tables and reservations list were so full.
Troxel - who likes to cook meat and seafood, hence the menu - makes no bones about who his customers are.
"I'm not going to screw the locals," he said. "I'm charging a legitimate price for quality food. I'm not ripping people off."
Since a cheeseburger "is not worth twelve dollars," his is $8.99 on the menu and $7.99 on special. When Dungeness crabs are in season, a dinner is $12.99.
And beer? $2.50 for a can of Raineer.
"I'm not going to charge a local five dollars for a glass of Alaskan beer," he said.
For many restaurants, the end of tourist season looms in just a few weeks. But Miller said they'd be adding to their 20-person staff.
"We're going to have a party," she said.
That will likely include live music, football on a large-screen TV, premier ski videos - or the next thing Troxel thinks up.
Looking out into the freshly painted bar, made more comfortable with crisp lounge furniture, Troxel describes his key to success.
"I like to see everyone happy," he said.
Troxel's opens daily at 3 p.m. A Sunday brunch with a bloody Mary bar starts this Sunday for NFL season.
• Contact reporter Kim Marquisat 523-2279 or kim.marquis@juneauempire.com.
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