Pappa Charlie’s Deli reopened on Friday, Oct. 3. The shop had been closed since early August for renovations to its fire suppression system.
The deli, which opened in 1976, was purchased by current owner Seth Hamilton in December 2024. He learned that the building lacked a fire suppression system, and since the store uses gas to cook, he would need to install one. The renovation included adding hand pulls, manual alarm initiators that are pulled in the event of a fire. Additional lights and alarms were installed at the restaurant.
The renovation required electricians and an alarm company that worked separately, according to Hamilton. This meant that scheduling inspections was difficult, which contributed to the lengthy closure. “It was an invasive, expensive project that had to happen, so I’m really glad it’s done, and it’s over, and we’re on the other side of it,” Hamilton said.
A gas leak in the basement further delayed the store’s opening. However, after the final inspection on Thursday, the deli got the green light to reopen. Hamilton said he was glad that so many students were excited about the reopening and enjoyed meeting newcomers on Friday. He attributed much of the love for Pappa Charlie’s to the atmosphere it creates. “This place is a real pulse, it’s a vibe,” he said. “So [reopening] felt really good.”
Many returning students were eager to see Pappa Charlie’s back open due to the familiar community that it generates. “I think they provide a really great community space on Spring Street,” Lyla Butler ’28 said. “I just think the vibe there is very chill and warm and inviting.”
Carlton Roe ’27 also said he was looking forward to the store’s reopening. “They have a variety that other stores just don’t provide,” he told the Record.
Roe also emphasized the ease of ordering at Pappa Charlie’s, which is especially important in the life of a busy student. “You can call them, and they will have a sandwich ready for you in five minutes,” he said.
Butler said she had been concerned that the renovations would alter the atmosphere and food. However, the deli continued to exceed her expectations, she said. “The people that go to Pappa Charlie’s, they’re not going to go away,” Butler said.
Despite their two-month-long hiatus, students and Hamilton were both glad that the restaurant was back and remained the same but safer.
“It was really hard to not have Pappa Charlie’s there,” Butler said. “I think, especially as a New Yorker, it has something that kind of reminds me of home. So it’s really nice that they’re back.”
