Charlie's Alpine Bistro

This place is absolutely beautiful! The view, incredible! The food was enjoyable for what it was but the service was not the greatest. Karen our server was not very attentive, the restaurant wasn’t even busy so this was disappointing.

Came in with high expectations, and was woefully disappointed. We came with a group of 5, two of us got the filet(most expensive thing on the menu) we ordered rare/medium rare. After about an hour, our food finally showed up, and they cooked our steaks on only one side! Photos show by they literally didn’t even flip our steaks!!! Presentation was horrible, and they gave us a side salad on a small saucer plate, who does that!? Not only was it way too small, but when you tried to eat it it just fell onto the table. It was over $50 per person and if you ask me it was money completely wasted. Spend your money elsewhere!!

This place has been open for only two weeks and they’ve got the food DIALED IN!! I destroyed the beet salad before I could take a photo, but I captured the kids burger and lobster dip. You have to try the fries (“flats?”): crisp and seasoned and addictive. All was delicious! Friendly staff, suave atmosphere with a wall of mountain views.

Main courses were good. The desserts are a massive ripoff, the cheesecake was frozen when it came out and still had the paper under it… the Lava cake was $14 (included a picture below for reference, insanely over priced). I will not come to this location again, I would rather bring food to cook in my condo. Our service was also suboptimal, the server had no idea what they were doing and it took forever to get our tab squared up.

Spur of the moment, drive down to get a bite to eat. Had not been in Charlie's since the rebuild. Beautiful new building with an open feel. Great views out the patio. I was initially surprised by the smaller menu. Perhaps disappointed, and that was a mistake on my part. I ordered scotch eggs and a Ceasars salad. The presentation was spot on. Freshness and attention to detail were on point. Seeing the staff in the kitchen allowed me to see how they focused on creating each dish. Not just for me, but for the other diners. Sausage on the eggs was fresh, and the eggs were cooked to the right consistency. Ceasars salad was plated on a bed of dressing and crisp n fresh romaine wedges. Dessert was an Affogato gelato and a glass of reisling. The espresso was fresh, and I think I have a new favo