Apline Village Inn Las Vegas- Remembered

October 25, 2012

Many travelers choose Las Vegas city excursions when the weather starts to cool, but I am always reminded of the old Alpine Village Inn and the Rathskeller, (Closed in 1997).  This was my favorite place to get a hot bowl of chicken soup, cold beer in a goblet and seasoned cottage cheese to go with a small loaf of bread.

The long gone Alpine Village Inn was located at 3003 Paradise Road, across the street from the Las Vegas Hilton. This famous place began serving German food in a downtown location in 1950, then moved four times before settling into its final location on Paradise, in 1970.

Alpine Village

Alpine Village Inn in Las Vegas Nevada

The main 250-seat dining room was looked like of a Bavarian village, with wrought-iron grill-work, sloping roofs, the male staff workers all wore lederhosen and the waitresses wore long skirts like the ones on a St. Pauli Girl beer bottle. The atmosphere was always festive.. The underground Rathskeller, my favorite, was a bar and sandwich shop under the main restaurant, with peanuts on the floor. Guest were encouraged to sing along with the piano player where you would attempt to learn German by singing the Schnitzelbank song.

In the Rathskeller at the Alpine Village Inn "Schnitzelbank" Board

The chalet-style peaked-roof architecture, along with big-game trophies, Swiss clocks, decorative horns and copper bells, and an extensive miniature train set all made Alpine Village a Las Vegas landmark for 27 years. The Alpine Village Inn closed its doors in March 1997.

One of the most memorable items of the Alpine Village Inn was their famous chicken soup and the seasoned cottage cheese. The soup was always served piping hot in heavy pewter bowls and the cottage cheese were served with mini loafs of pumpernickel bread.

Here is the Chicken Soup and the Seasoned Cottage Cheese Recipes:

This recipe was featured in the Las Vegas Review Journal after the restaurant closed.

CHICKEN SUPREME SOUP

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken (cooked)
1 medium onion, ground
Yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots (ground)

Roux:
1/2 cup oil
1 cup flour

Cook
Boiling the soup ingredients for 30 minutes.

 Cool
Removed the pot from the heat and allowed to cool slightly.

Blend
Ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. Be careful during this process, hot soup in a blender can shoot everywhere even with a lid on. The blender process gives the soup a creamier texture as was served at Alpine Village Inn.

Thicken
To prepare the roux, heat oil add flour slowly and stir with a wire whisk. It should be the consistency of mashed potatoes. Don’t burn the roux.

Poured the blended mixture back into a large pot and add the cooked roux and continued to cook until the soup thickened.

Note: when adding the roux to the soup, use small amounts as the roux is a thickener and watch the consistency (you may not need it all- try not to over thicken) you want it to look like a thick gravy.

SEASONED COTTAGE CHEESE

2 pounds cottage cheese, small curd
1/2 teaspoon caraway
1 1/2 teaspoons sugar
1 teaspoon Accent
1/2 teaspoons white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt

Mix all ingredients together and chill for several hours or overnight. Serve as a condiment or as a dip.

Enjoy

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21 Responses to Apline Village Inn Las Vegas- Remembered

  1. Dorothy Lesnick Waldron wrote:

    This was one of our favorite places to dine and a Christmas
    Eve tradition in our family.

    • Michael wrote:

      I agree I used to go there also and I miss it. I wish they would reopen another one in town. The holidays were always good to go there. I started going there in high school in my German Club and in college in the Art Club.

  2. J. Cecere wrote:

    Alawys the best. The old joint out on the strip across from the Hacienda and the newer one on Paradise were both great.

  3. Carlotta wrote:

    This was THE destination restaurant in Vegas all the time I lived there (1974 – 1987), the place you took anyone visiting town, the place your high school club would go for it’s award ceremony, and the place many went for Prom… It was such a fun experience and the food was great to boot! Such a loss… I was so disappointed to find it closed when I came back for a visit.

  4. The best always. Miss all of it. The pewter, the chicken livers, the cottage cheese, etc.

  5. Jeffrey wrote:

    Saw the signage today while watching the Bond flick “Diamonds Are Forever”. I enjoy seeking out places I find in film. Unfortunately, my first trip to Vegas was in 2000, so it was long gone before I ever got there. Sounds like it was quite a place!

  6. nicole wrote:

    My Dad took me here every year for my birthday and last day of school. I have the best memories here. My favorite parts were the piano player singing tiny bubbles and stepping on peanut shells . We loved throughing the shells on the ground. A big loss to lose such a tradition. Remember the trains? I would watch them while we waited. What about the ski lift??lol……..

  7. Gayle wrote:

    Always went there to celebrate a special occasion. Sure miss it!!!

  8. Rob wrote:

    I really miss this place. It was THE Restaurant to go to. The food was so wonderful and the atmosphere was great. Loved the fact that everyone dressed in Alpine clothing, from the waiters, waitresses, all the way to the guys who would park your car. I’m so glad (and grateful) to have the recipes for at least the GREAT House Soup and Seasoned Cottage Cheese. I’ve made them both a few times and loved every bite and swallow of them. Learn from this restaurant: whenever you find a place you love the food at, go as often as you can because one day it will no longer be there. I have very fond memories of Alpine Village Inn.

  9. Sadly, I’d never been there but you an clearly see the sign of the restaurant this in the James Bond film “Diamonds are Forever” when Bond and Tiffany Case pull into the gas station driving the red ’71 Mustang Mach 1. Just a bit of trivia !

  10. Lisa Grossman wrote:

    I grew up in Vegas and went there several times a year. Was very disappointed when I returned and found Alpine Village was no more. I remember the large baked potatoes with the little pick that said “sorry I’m so small but I’ve been scrubbed and scrubbed…”. I’m also really missing the little cinnamon rolls and gingerbread bites that they used to serve. Can’t seem to find those recipes anywhere.

  11. David C. De la Garza wrote:

    You can see the restaurants’ sign in the 1971 Bond movie “Diamonds are Forever” where Jill St. John and Sean Connery stop at a Shell gas station next door in a red Mustang.

  12. TOMMY D wrote:

    Went there every year in the seventies. We always hoped to see Elvis there because we were told he ate there. What happened? The place was always packed. Forgot about the pick in the potatoes.LOL. A lot of very good memories

  13. Tysha Carson wrote:

    One of my greatest memories growing up..My parents took us there on a regular basis..Was telling my husband all about it and looked it up..So glad to have found this page..

  14. connie gulden wrote:

    we had one in Denver too. Sounds like someone needs to start selling it again.. I speak of the cottage cheese seasoning

  15. Betty Yandell wrote:

    Every time we were in Las Vegas, we went. The first time was in 1971. We stayed at the Hilton and saw Elvis on stage. We too remember the huge baked potatoes, the little sign and the Cottage Cheese. I used to order the cottage cheese seasoning from them. I have looked forever for the recipe. I used to use it in sauerkraut. It really enhances the favor. Am now going to make a very large batch and bottle it in canning jars. My whole family loves it.

  16. Larry Launer wrote:

    So many nights , and the place was always packed, I know have the soup recipe and I can cook ,

  17. Dale Archdekin wrote:

    The recipe above for the cottage cheese seasoning is missing the oregano. Oregano is listed on the plastic bottle I still have of the seasoning. I just made some & it tastes great. Since they’re all dried ingredients anyway, it doesn’t matter how old it is.

  18. Joe wrote:

    It was one of my favorite places too; it certainly didn’t close from lack of popularity. Never had anything from the menu that wasn’t good. Late 70′s early 80′s jicama suddenly bcame popular, and it seemed no matter who was throwing the party around town, there would be a bowl of the dip and and plate of veggies, with lots of jicama to dip in it. My last bottle of the seasoning purchased at the Alpine Village probably about 1985 (lasts forever, but only about one batch left of the original!) clearly lists oregano and BLACK pepper, and ‘dried green onions’ NOT chives. Maybe they had altered the recipe by the time the 1997 RJ article was written, but thought I’d share the actual label ingredients on my last jar.

    • Rachel Rose wrote:

      I loved this place.I went to Vegas twice a year70′s to 90′s and ate here sometimes twice in the 5 days there.I loved how the servers carried all the goodies around their waist,everything I had was always the best and delicious.I talk about this restaurant all the time.I was always thirsty and I remember water with crushed ice in Pewter mugs,it hit the spot.Good memories.

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