Michael Schulson, the chef and restaurateur with several Philly hot spots to his name, is about to debut his latest high-style creation, Alpen Rose. The upscale steakhouse on 13th Street in Midtown Village/the Gayborhood opens Wednesday, March 27.
Schulson and his wife, Nina Tinari, who together run the Schulson Collective, are going for an old world vibe at the new restaurant, located on the same block as their Double Knot and Sampan. The design is classic steakhouse, with dark wood paneling, plush seats, chandeliers, candles, and old photos and books on display along the wall.
Going in the opposite direction from Giuseppe & Sons, the massive bi-level Italian eatery they opened late last year, Alpen Rose seats only 40 diners.
Schulson says he has butchering in his blood: His grandfather owned a butcher shop in the Bronx. The steaks at Alpen Rose — like the 24-oz. bone-in rib-eye and the 45-oz. tomahawk — are dry-aged anywhere from 14 to 120 days, butchered in-house, and prepared in the wood-burning hearth in the open kitchen.
To start the meal, look for traditional steakhouse appetizers like shrimp cocktail and a chopped salad, along with smoked bacon and bone marrow toast. The entree options include plenty of meaty plates besides the steaks, like beef Wellington and “lambchetta,” a lamb version of porchetta. Dishes like rotisserie chicken, stuffed lobster, and swordfish prepared with fennel and saffron round out the menu. For a side, potatoes come mashed, as wedges, or as skins.
Diners who just want to soak up the atmosphere without committing to a table can head to the little bar in the corner of the restaurant, which has room for four.
In charge in the kitchen is executive chef Michael Le. Andrew Ling is the pastry chef.
When it’s open next week, hours at Alpen Rose (116 S. 13th Street) will be Sunday and Monday from 5-10 p.m., Tuesday to Thursday from 5-11 p.m., and Friday and Saturday from 5 p.m. to midnight.
Here’s the menu: