Four decades of serving up delectable food with old world charm. Decades ago, when Waldtraut( Wally) Matush emigrated from Germany, she had a dream and the drive to create a viable business which would be a credit to the Black Hills town of Hill City and a reflection of her German work ethic.
This month that business, the Alpine Inn, celebrates 40 years of serving up hospitality along with German and American cuisine, a testament to her determination and that of her daughter Monika Matush, who now owns the business.
Wally purchased the old Harney Peak Hotel that would later become the Alpine Inn in 1974 and dreamed about the possibilities. The hotel was part of Hill City history, built by the Harney Peak Tin Mining, Milling and Manufacturing Company in 1883, serving as a hotel and dining spot until 1934. For the next 40 years it housed a variety of businesses.
After purchasing the building, Wally experimented with the use of the building. Within the rooms of the old hotel and restaurant were an ice cream parlor, gift shop, dress shop, real estate office, the Prevailer office and a beauty shop.
“ Moni actually had the beauty shop. She was about 21 years old at the time,” said Wally.
Colleen Lewis remembers the days before the Alpine came into existence when she worked at the real estate office. She and others in the building had the distinct honor of tasting some of the dishes Wally tried making, giving the German chef their input on the taste. Lewis has been a faithful patron of the restaurant all these years and has found it to be a great place to enjoy good food and fellowship with other people in an awesome atmosphere.
In 1984 the whole main floor became the Alpine Inn Restaurant, and Wally and her staff began to serve up lunch with about 15 selections on the menu, some of them her own German recipes.
For the dinner hour guests were given two choices, the iconic sixor nine-ounce filet mignon, along with a baked potato, Texas toast and a wedge of lettuce topped with the house Ranch dressing.
In recent years, the choice of a vegetarian pasta entrée has been added to the dinner menu. Once their lunch or dinner was nearly consumed, the dessert menu would be offered with a description of each, so many choices, all of them inviting and homemade.
“ Probably our most popular desserts are Bread Pudding, the Napoleon and Brownie Delight. About 75 percent of our guests decide to have dessert,” said Moni.
That same basic recipe for good food, pleasant atmosphere and small-town hospitality has remained over the decades. The reputation grew over the years from a draw of Hill City residents to patrons from all over the Black Hills and today, tourists who come from all over the United States and the world.
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