Alpen Rose sits on South 13th Street in Philadelphia's Gayborhood, part of the Schulson Collective's roster of restaurants. The entrance gives little away, opening into a steakhouse built on the classic format: a raw bar of tuna carpaccio, shrimp cocktail, oysters, and a seafood tower up front, then dry-aged bone-in strip, bone-in ribeye, porterhouse, and a 38-ounce tomahawk anchoring the main list.
The kitchen also works outside the usual chophouse lines — a whole Beef Wellington with prosciutto and mushroom, a dry-aged half duck, butter-poached lobster with carrot ravioli. Sides move between the expected creamed spinach and pomme purée and less expected ones, like grilled carrots with labneh and za'atar or peas and onions under puff pastry. The cocktail list is organized by number rather than name, and runs alongside a wine program split across sparkling, rosé, white, and red.
The room has built a reputation as something of a hidden gem, with regulars treating it as a special-occasion destination for its steaks and its atmosphere.
The kitchen also works outside the usual chophouse lines — a whole Beef Wellington with prosciutto and mushroom, a dry-aged half duck, butter-poached lobster with carrot ravioli. Sides move between the expected creamed spinach and pomme purée and less expected ones, like grilled carrots with labneh and za'atar or peas and onions under puff pastry. The cocktail list is organized by number rather than name, and runs alongside a wine program split across sparkling, rosé, white, and red.
The room has built a reputation as something of a hidden gem, with regulars treating it as a special-occasion destination for its steaks and its atmosphere.