Mark Lysell, and creating an icon

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On trips away from the Smoky Valley we are

sometimes asked where we are from. More than

one good soul has drawn a blank at “Lindsborg,”

but now and then one will begin to speak, stop

and catch a breath. He or she takes on a thoughtful

squint, as if trying to recall an old telephone

number.

Eyes widen. “Yes … there was this bar.”

With that the stories of Öl Stuga begin. They

had heard about this great old place in a charming

town, they stopped for lunch and stayed and

stayed. There have been tales of great celebration,

moments that recall the phrasing on Öl Stuga

jerseys:

Times we can’t always remember,

with friends we’ll never forget.

There was this big man behind the bar, blond

and bearded, eyes the color of a bright sky, and

his voice carried over the place, a man with the

glistening kindness and certain authority of a

master host.

*

Öl Stuga and Mark Lysell, the man behind the

bar, have become an iconic presence at 119 S.

Main. On Nov. 7, Lysell marked 40 years of owning

the place, and over the decades it has become

kind of nourishing anchor for the community and

much of its psyche. It is a place of food and drink.

It is often filled with lively people, interesting

stories.

The Stuga episodes and encounters have echoed

over the decades, a boundless oral history and

anthology that reaches the globe’s far circumference.

Even Mikhail Gorbachev, the former Soviet

president, must remember that evening 12 years

ago, in October, when the crowds parted and he

settled in at a large table for a few rounds of vodka

and cranberry juice – a drink christened immediately

as Öl Stuga’s signature “Gorbatini.” Gorbachev

and his daughter Irina headed a Russian delegation

in Lindsborg commemorating the global initiative,

Chess for Peace; their friend, the world champion

Anatoly Karpov, had recently opened his international

chess school in Lindsborg.

Stories like that.

Lysell bought the establishment in 1977 because

he was looking for a pontoon boat. “You know

how it goes,” Lysell chuckled, “you say ‘I’ll take

the boat if you throw in the bar,’ and the owner

says fine. I got the bar and missed the boat.”

He didn’t change much. “The place had been set

up like it is – the tiny grill and kitchen station in the

corner at the end of the bar, perfect for whoever’s

working. They can see everyone, everything from

there.”

The Stuga, as natives call it, is alive with artifacts

and mementos along the shelves, on the

walls, even the ceiling with currency tacked to the

tiles (a ritual involving Bethany College students).

Regulars of many years continue to study the laminated

tabletops for their countless photos, each its

own story. There are old high school pennants,

football helmets, trophies, beer steins, sculptures,

gifts, neon of many shades and sizes, photographs,

and the many letters from presidents, celebrity athletes

and other stars who have graciously declined

Lysell’s invitation to play in the annual Öl Stuga

Invitational golf tournament (Arnold Palmer, Jack

Nicklaus, Gerald Ford, among others).

*

Lysell and his older brother, Larry, spent their

early years in Lincoln, where his father Maurice

was principal of the high school. His father moved

the family to Colorado Springs where he would

teach, and both boys graduated high school there,

and they each returned to Kansas for college at

Bethany. The Lysells have a devotion to their

Swedish heritage, and a passion for the Democratic

Party and Denver Broncos football.

At Öl Stuga it is one thing to sate the hungry and

relieve the thirst-laden. It is quite another that even

Norwegians, Republicans and Chiefs-lovers are as

apt to frequent the place as Swedes, Democrats

and Broncos fanatics

And there is the food. Lysell has a conviction

about sandwiches, and it goes to the message he

imparts to new employees. “Our sandwiches are

pretty basic, but you must put a lot of meat on

them.

“Don’t think our sandwich is like the one your

mother put in the lunch box. Use more meat.” A

couple of inches is about right. It is why some

regulars often order the half-sandwich.

The “Brent Nelson,” a sandwich that has been

in more than one magazine and featured on ABC’s

Good Morning America (2010), is Lysell’s most

popular. And it began as an accident.

“Customers sometimes order a ‘Trust Me.’ This

is a sandwich I’d make out of the blue, on the fly.

One day several years ago the real Brent Nelson

came in and asked a ‘Trust Me.’”

Lysell went to work: Polish sausage. Smoky

super-sharp cheddar. His special hot pepper cheese

(“not pepper-jack”), onions, barbecue sauce – all

on large bun. Heat.

Nelson began telling friends about the sandwich.

“They’d come in and say make me one just like

you made for Brent Nelson,” Lysell said. “And

they’d tell someone else and more would come in

asking for the same, and it grew until I had to put it

on the menu.” The Stuga prepares between 22,000

and 23,000 sandwiches a year, he said, and a fifth

of them are Brent Nelsons.

“If Brent Nelson had kept his mouth shut, I

wouldn’t have a cabin in Colorado,” he said.

There are no burgers or fries here. Lysell said

he did not want to spend Sundays cleaning out

grease traps. And there are other places for burgers

and fries. “We’re a little different. It’s better to

do one thing and do it well, like deli sandwiches.

And do it the same way, every time. Consistency

is crucial.”

People have been known to come a long way for

the Stuga’s Reuben.

*

Lysell is long vested in the community. Eight

years (1979-87) a city councilman, 25 years singing

(bass) in the Messiah Chorus; he has served on

his church council, and the boards of the hospital

and golf course. His golf tournament (first weekend

after Memorial Day) has drawn as many as

256 entrants from across the country; his cribbage

tournament in February a tenth of that. And he is

glad to say that the Stuga has been a wildly popular

draw for countless Bethany College students.

Some have been among the 200 Stuga employees

over the years, most part of its larger family; some

were family, actually. Daughters Margo and Erika,

now rearing their own families, have worked

there.

And the grandchildren? Lysell sidesteps gracefully.

“Most people remember a grandfather who

took them fishing, or showed them woodworking

or something,” he says. “Mine say their grandpa

had quarters and pop.”

Öl Stuga has acquired the status of landmark.

Lysell the proprietor has become its enduring

force, magnetic, a keen observer, father confessor,

psychologist, community booster, an advisor who

when necessary becomes a virtuosic questioner.

He knows the virtue in silence, the averted glance,

the kept secret. His towering presence alone can

diffuse the awkward scene. “Or, I give someone

that ‘Really?’ look – the teacher-coach look as in,

‘You really think you need another drink when

your wife has called three times already?’”

None of the magnificence has come easily.

There have been years of heavy lifting, long days,

vacant spells, vicissitudes, the crush of neverending

crowds and the silence of an empty store.

Through it all he has inspired an intense loyalty

among regulars, even the affection of those who

have been there once. There is a nobility to this

place, its simplicity, its unalloyed amiability.


And after 40 years the question looms, like a

dark bank gathering on the horizon. How much

longer? It is out there, pregnant, but few are willing

to bring it out through the mists because Mark

Lysell might well have an answer – and not many

people would want to hear it.

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