A new chapter at Lutsen Mountains begins with the opening of Charlie’s
Chuck Olsen
Local

A new chapter at Lutsen Mountains begins with the opening of Charlie’s

After more than a year of planning and construction, Lutsen Mountains has unveiled a brand-new dining and lodging space.

Built on the site of the former Papa Charlie’s, which was lost to a fire in June 2023, the new building is now home to Charlie’s Alpine Bistro and Sunset Studios.

Lutsen Mountains new building ‘Charlie’s’ | Photo by Lutsen Mountains

For many living, working, or visiting the mountain, the building itself will now be known as “Charlie’s,” said Audrey Mays-Trimble, the marketing and event manager at Lutsen Mountains.

The new 9,300-square-foot space officially opened on July 18, and Mays-Trimble said the feedback and response from guests and locals have been overwhelmingly positive.

“It has quite a bit of ambiance, I’ve been told, in comparison to what Papa Charlie’s was before,” she said. The new space includes eight studio-style lodging units, an elevated bistro restaurant, and a small space for live music.

Charlie’s Alpine Bistro interior | Photo by Chuck Olsen

Charlie’s Alpine Bistro interior | Photo by Chuck Olsen

The new restaurant, called Charlie’s Alpine Bistro, will serve breakfast from 7-11 a.m. and dinner service from 3-11 p.m. The dinner menu offers a wide variety, including dishes such as lobster dip, scotch eggs, shrimp capellini, wild mushroom strudel, and fresh walleye.

While the new space won’t replicate the high-energy live music scene of the former Papa Charlie’s, it will provide a more intimate setting for acoustic performances, allowing locals and guests to enjoy live music in a relaxed atmosphere.

“We are still going to have music at Charlie’s. It’s just going to be on that kind of smaller scale that we’re accustomed to seeing on the North Shore,” Mays-Trimble said.

WTIP’s Kalli Hawkins spoke with Audrey Mays-Trimble, the Lutsen Resort marketing and events manager, about the opening of Charlie’s. The audio from the interview is below.