In a community called German Village, there should be a German restaurant or three. We’ve got Schmidt’s Sausage Haus, which has been a German Village landmark for decades, we’ve got Valter’s at the Maennerchor, and now we’ve got the Alpine German Restaurant and Bar, which opened recently in the building formerly occupied by the Juergen’s Restaurant and Bakery.
On Friday night Kish and I had our first dinner at the Alpine. We figured a cold winter evening was a good time to try the place, because we’d only have to walk a few blocks to get there and because, let’s face it, German food is well suited to frigid temperatures. The Alpine has a snug little dining room — I’d recommend making reservations if you’re going there for dinner — and offers a full range of German fare. That means lots of different meat, potato, cheese, and bread dishes. It’s what my grandmother would have called “stick to your ribs” food.
I’m a traditionalist, so I went for the veal weinerschnitzel with mushrooms, cheesy spaetzle, and a bread dumpling. The veal was lightly breaded and tender, the spaetzle was like macaroni and cheese nuggets, and the bread dumpling was delightfully moist. It was the kind of meal that encouraged you to get as many items as possible onto your fork and into your mouth at the same time, and it went perfectly with a full-bodied glass of red wine. I ate every bit of it. Kish got a cucumber salad and the goulash, which was too much for her to finish. She took home the rest and I happily reheated it and had it for lunch on Saturday, and it was great, too.
I’m pleased to report that, after careful deliberation, we decided not to have dessert, because we’d already maxxed out the carb meter and wanted to demonstrate some semblance of moderation. But I can also report that, with that meal under our belts, we were properly fortified — you might say Alpinized — as we walked home in freezing temperatures.