Biscuits, Beer & BBQ, a new concept from the team behind Three Kings Public House, will open at St. Louis Lambert International Airport in early November.
As the name implies, the menu will be based around the three Bs. Breakfast offerings will include biscuits and gravy, as well as egg, bacon, and cheese biscuit sandwiches. During lunch and dinner, the emphasis will shift toward barbecue, including biscuit sandwiches filled with pulled pork and smoked brisket. There will also be a buffalo chicken biscuit option available. For sides, diners can choose from such standards as fries, slaw, and mac ‘n’ cheese.
“We’re looking at carrying the entire menu, including the breakfast items, for the entire day,” says Three Kings co-owner Derek Deaver. “But that's still up for discussion. It will depend on demand.”
There will be four draft beers from local breweries, with 4 Hands Incarnation IPA among the options. Margaritas and sangria will also be on the drink menu. A recent change to open-container rules allows passengers to order alcohol at airport venues and carry drinks to the departure gate, which Deaver says has led to a jump in sales at Three Kings' existing airport location.
Following the success of Three Kings’ Lambert location, which opened last May, Deaver says the airport approached him about doing a barbecue-based concept. “I had just been up to Seattle and Portland," he recalls, "and a bunch of places had homemade biscuits and sandwiches. They were just amazing.”
Biscuits, Beer & BBQ will be located on the site of the former airport chapel, between gates E33 and E34 in Terminal 2 and near the existing Three Kings location. A large mural made of locally reclaimed wood, steel, and glazed tile will guide passengers to the restaurant.
The concession will be operated by HMSHost, which manages food-and-drink outlets at Lambert Airport and an additional 100-plus airports worldwide. JE Foster Building Company will begin construction during the next month.
