PHLReview
photo credit: Nicole Guglielmo
Alpen Rose
Included In
Most steakhouses fall into one of two camps: traditional, white tableclothed chophouses with tufted leather booths and servers in tuxedos, and sleeker, trendier places with unconventional menu options and TikTokers going live over porterhouses. Alpen Rose, the Schulson steakhouse in Midtown Village, sits smack dab in the middle of the Venn diagram—it offers the top-tier service, quality, and portion sizes of a classic steakhouse, with the broader menu, casual vibes, and better soundtrack of the new school.
photo credit: Nicole Guglielmo
Ring the bell to get inside this sort-of-hidden steakhouse sandwiched between two much larger, flashier restaurants on 13th Street. You’ll almost immediately forget you're on one of the most chaotic strips in Center City. The narrow, dimly lit restaurant looks like it was decorated by a librarian who opened a speakeasy, complete with chandeliers, cushy brown leather booths, and shelves of vintage tomes. Twenty-somethings are cheers-ing their fragrant, floral signature cocktails, couples are splitting shrimp cocktail, and not a soul is worrying about whatever is happening outside the four walls of the restaurant.
photo credit: Nicole Guglielmo
photo credit: Nicole Guglielmo
photo credit: Nicole Guglielmo
While the menu is overall what you’d expect to find at an expensive steakhouse, with things like seafood towers, wedge salads, and creamy, potato-heavy sides, Alpen Rose also offers some surprises. The slightly-sweet, very savory bone marrow toast is a must-order, and if you’re not interested in the steaks, there’s a solid-if-unremarkable brick pressed chicken and lobster linguine.
photo credit: Nicole Guglielmo
But skipping the “Steaks, Chops and Poultry” and “Dry Aged Beef” sections of the menu would be unforgivable. The Tomahawk Ribeye, sliced tableside, is arguably the single best steak in the city—the huge, bone-in beauty is smoky, tender, and incredibly well seasoned—while the eight ounce filet slices like butter. You could easily make a meal out of the sides alone, but it’s the potato pavé and tower of onion rings that must be on your table, especially if you’re sharing with a group.
Desserts, we’re sorry to say, are disappointing (yes, even the spiked-and-flaming Baked Alaska), so go all out on your main course and cocktails. At the end of the day, Alpen Rose is still a steakhouse, but it’s an alternative to the traditional, large, clubby kind that is all too common in Center City. It’s small—almost cozy, if you can imagine—and a place to celebrate, whether it’s a milestone birthday or just to meet up with a few friends and debate about other surprising intersections of Venn diagrams.
Food Rundown
photo credit: Nicole Guglielmo
Bone Marrow Toast
There are a lot of dishes here that servers will tell you are famous. This is the one that actually should be. Buttery bone marrow is served with slightly sweet, herby beef cheek, all on top of toasted bread. It's excellent, and a must order.
photo credit: Nicole Guglielmo
Tomahawk Ribeye
This Tomahawk is the best in the city. It's incredibly well seasoned, smoky, and always perfectly cooked.
photo credit: Nicole Guglielmo
Potato Pave
This brick of potato is layered with thyme, cream, and garlic. It's tender and creamy on the inside, with the perfect crisp along the exterior.
photo credit: Nicole Guglielmo
Baked Alaska
Yes, it looks incredibly cool, and the entire dining room will be jealous of you as you eat it. But it's so boozy you can't taste anything else, besides the char of meringue on the outside. Skip it and have one of the smoky cocktails instead.