Following a move from New York City, Mark Rebhan and his father Henry opened Alpine Steakhouse in 1975, considering it to be the next progression of a family tradition that dates back hundreds of years to the family’s roots in Germany. Today, 35 years after they cut the metaphorical ribbon, Mark and his newly employed son continue to operate the meat market and steak house by hand-cutting filet mignons, frying up free-range chicken, and crafting their own polish kielbasa and spicy Cajun sausage for hungry diners and unarmed nunchuck assassins. The father-son duo sources many of their meats from Karl Ehmer’s esteemed butcher shop, another family-run New York-based business with a long tradition of meticulous culinary care.
True to the family roots, Alpine Steakhouse specializes in German dishes such as knockwurst and wiener schnitzel. The restaurant has also racked up accolades for its eccentric specialty, turducken, which caught the eyes and moistened the tongues of Guy Fieri and his crew on Food Network’s Diners, Drive-Ins and Dives. The delicacy is a Russian nesting doll of avian culinary favorites, with a boneless duck stuffed inside a boneless chicken, which is then stuffed inside a boneless turkey, all finished off with sausage-laden cornbread stuffing, spinach stuffing, parmesan, fresh garlic, andouille sausage, roasted bell peppers, and a silent prayer that someone, someday, will invent an edible kitchen sink. The behemoth bird takes 16 hours to cook, weighs in around 22 pounds, and has only been sighted in the wild twice.