Located along a picturesque stretch of Route 30 in Wells, just eleven miles north of Northville, The Alpine is a gem of an Adirondack restaurant, treasured by year-round residents and seasonal visitors alike. With its rustic elegance and fine-dining cuisine, it’s the go-to place for occasions big and small, fancy and casual. Situated surprisingly close to the road, directly across from the scenic Sacandaga River, The Alpine is easily driven past in a rush— and well-worth turning around to check out!

Since 2013, the restaurant has been owned and operated by the husband/wife team, Chad and Jean (Klippel) Gray. “Chad and I first met in third grade,” says Jean, a former Northville kindergarten teacher, “and we’ve been together since we were 13 and 14 years old.”

Having grown up helping out at her parents’ Klippel’s Kozy Korner café/deli in Northville, Jean is no stranger to the demands of a bustling eatery. “My grandparents on both sides had restaurants, and my parents taught me to prepare food and make desserts,” she says. “So I’ve pretty much been in this line of work my entire life. When we took over The Alpine, Chad had already been working there for six years.”

Jean currently serves as bartender, although she says she has done every possible job in the place. “Except Chad’s!” she quickly amends. “I definitely could not do Chad’s job as chef. I don’t think anyone could do what he does. Sometimes I feel like he could run circles around all of us.”

Intimate tables abound at The Alpine restaurant in Wells.

Jean and Chad Gray have owned and operated The Alpine since 2013.

Stained glass windows welcome you to The Alpine.

Like Jean, Chad Gray’s food industry career began at an early age. “When I was 13, I was hired to work at the Sport Island Pub in Northville,” he recalls, “and from there, things just kind of escalated. I attended SUNY Schenectady’s culinary arts program for a while, and over the years—through trial and error—I worked my way up in the restaurant business and figured out what worked and what didn’t.”

According to both the Grays and the Klippels, finding good workers, training them, and keeping them remain the biggest challenges for any restaurant. In this respect, the two nearby businesses—Klippel’s and The Alpine—are fortunate to have one another to call on for assistance when unexpected staffing shortages arise.

“When Chad and Jean first opened up,” recalls Jean’s father, Russ, “they were a little overwhelmed because they got busy right away, so I helped out in the kitchen for a while. Then, after they found kitchen help, they needed a bartender. I hadn’t bartended in 20 years, or even had a drink in 25 years, so I didn’t know any of the new stuff. I didn’t even know how to make a cosmo, so I had a lot to learn. Eight years later, one in the kitchen and seven tending bar, I finally pulled the plug.”

For three years after assuming The Alpine ownership, Jean Gray continued to teach kindergarten at Northville Central. “During that time, my mom helped out by hosting at our restaurant,” she says. “Today, both my parents still help out at Klippel’s regularly, and they help Chad and me by babysitting our kids while we’re working. They’re a great help to all of us.”

Managing a busy restaurant while raising a family takes some juggling. “There’s a good side and an evil side to owning your own business,” Chad muses. “Our kids are into a lot of activities now, so Jean and I kind of base our schedule around what they’ve got going on. The good news is we can close down whenever we need to attend our kids’ events, and we’re always closed Presidents’ Week in February for the school vacation. On the flip side, though, I’m here working 12-14 hours a day, and we’re only open five or six hours. Running a restaurant takes a lot of hard work and long days.”

Fortunately, looking ahead a few years, an all-new line of Alpine helpers may be emerging. “All three of our kids love to cook with us,” Jean says proudly. “When we were short-staffed last summer, Ethan helped Chad in the kitchen, making salads and desserts, and our daughter Charleston—‘Charlie’—helped us bus tables. She bussed on Valentine’s Day, too, and absolutely loved it. They both realize what it means to work hard and make money.”

The Alpine offers a diverse selection of appetizers, lite fare, entrees, and desserts, with steak, salmon, and haddock specials consistently ranking as best-sellers. “Ninety percent of our food is scratch-made,” Chad points out, “and we can seat around 100 people. But we may turn that number over multiple times in an evening.”

Decadent desserts they’ve offered include peach Melba, chocolate chip cannoli, brownie hot fudge sundae, root beer schnapps parfait, tiramisu, lemon raspberry cheesecake, banana cream pie, and lemon mascarpone cake. And that’s just a partial list!

For over 125 years, The Alpine has been an integral part of the Wells community. “The building itself has a fascinating history, dating back to the late 1800s,” Chad explains. “I don’t know when it was built, exactly, but I have an abstract that shows that the building was sold for the first time in 1898. It was a stagecoach stop at one point, and it served as an inn in the 1940s with rooms upstairs and dining down.”

The Alpine’s colorful legacy continues today with customers regularly streaming in from Amsterdam, Johnstown, Gloversville, Caroga Lake, Lake Pleasant, Speculator, and Piseco. And no wonder! Given its diverse dine-in or take-out menu, delicious food, charming Adirondack décor, and friendly staff, The Alpine is definitely worth a trip from anywhere.

A cozy alcove at The Alpine.

The Alpine's spacious banquet room.

The Alpine
920 State Highway 30, Wells, NY

(518) 924-5655
Open for dinner Thursday-Saturday 3-9 p.m.; Sunday, 3-8 p.m.

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