“ Truly, word of mouth has been our driving force in getting the word out about the Alpine,” said Moni.
They have advertised in the Black Hills Vacation Guide, Traveler Magazine, the radio and sent the word out to campgrounds in the area. She gave kudos to Janet Wetovick-Bily, the Hill City Chamber of Commerce director, who Moni says is“ amazing.”
“ We just try to be the best restaurant we can be and serve up consistently good food,” said Moni.
That is echoed in the words of a customer who has been coming to the Alpine Inn since it first opened its doors. Sherryl Alexander has enjoyed the food with her family numerous times.
“ I like that it is very consistent. You always know what you are getting, and the service is outstanding. The prices have always been reasonable. When our kids were little, Vic and I would go in, and each of us would get a steak, and our kids would split one. We always said it was cheaper than going to McDonalds,” said Alexander.
Alexander often meets friends for lunch at the Alpine. She enjoys all of the salads and her favorite sandwich is the Monte Cristo. She commented that“ the desserts are to die for.” Moni grew up in the Black Hills, but left for Milwaukee, Wis., setting her heart on creating something similar to the Alpine Inn in a Victorian house there. She was gone for five years, but when her mother suggested she come back to Hill City and buy the Alpine, she liked the idea, with a caveat.
“ I told her I would come back, but I wanted her to run the business with me,” said Moni.
The two have been a team ever since she returned to Hill City and purchased the business in 1998. Their admiration and respect for each other has trickled down to their staff and to the restaurant patrons.
“ We work with our employees and try to help each other. We want them to feel at home, to feel safe,” said Moni.
They have some long-term employees. Clark Braun has been the chef for 35 years, and Trudy Knapp has served as a waitress, and now manager, for 38 years. Their lunch cook, Tim Burleigh, has stayed for 20 years.
She went on to say that they are an owner-run business, so a family member is always on site to ensure things are running according to their standards. Moni’ s sister Deborah Kenaston is also an integral part of the success of the business. Moni said it is a highstress operation and run with exactly the number of employees they need. If someone must be gone, another employee is always willing to cover the shift. In the winter months the Alpine Inn employs about 35 people and in the summer that number swells to about 50.
“ Over the years we have had a countless number of employees, too many to name them all, that dedicated themselves and their family members to us for many, many years, and without all of them, we wouldn’ t have such a great restaurant with great service. I am so grateful to have such a great and loyal staff,” said Moni.
When Wally first had the Alpine Inn, she operated a bed and breakfast with the rooms on the second floor of the building. After Moni bought the business, she oversaw a renovation of the upstairs rooms in the early 2000s, creating four bedrooms that are rented out today.
Wally used to be the creator of the special desserts at the Alpine, but at age 84 she has relinquished that responsibility to others.
She makes soups and lunch specials along with hostessing and cashiering at times. Most Friday nights customers will see Wally at the cash register and Moni as hostess, their opportunity to work together.
Wally continued to expand her influence in the atmosphere of the little tourist town, beyond the quaint Alpine Inn. When she sold the restaurant and building to Moni, she reinvested the money into Old World Plaza where many businesses have found a home in the two-story enterprise. What about during Covid? How were they able to keep going? They majored in to-go orders for a while, but the orders kept increasing until they decided to open the restaurant again.“ We removed some of the tables in the front dining room to allow more spacing between customers. South Dakota was one of the least shut down states that summer and we got hammered that year,” said Moni.
It was incredibly busy that summer, for many of the businesses in Hill City, a real boon to the economy. Moni said they liked having a little more space in the dining area and never went back to the pre-Covid number of tables.
40 Black Hills Adventure Guide 2025