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It would be too corny to say that Mike Shannon's Grill is a hot ticket at Lambert. We would never do that.
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At Pastaria in Clayton, look for this case. It's off to the left after you enter the door.
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"Uhhhhh...my brain is fried today. Who got the fried chicken?"
Hot Spots
Tasty Eats…at the airport?
Over the last several years, HMSHost, the concessionaire at Lambert St. Louis International Airport, has made a concerted effort to upgrade the airport food experience, so it’s now possible to actually dine at Lambert, rather than just eat. Case in point: Mike Shannon’s Grill, a smaller-but-equal spinoff of the family’s popular Edwardsville location. The space is welcoming—beckoning, even. Passersby first notice the walls of baseballs being used as dividers, then the displays of signed bats, and jerseys, and a black and white photo mural (except for a close-up of the moon man himself, aptly in full color). Drinks are served on trays, beer in proper glassware, juices are squeezed fresh, and the Shannon family hospitality is in abundance. Booths are made of the same leather used in Edwardsville, and the menu is similar (and cooked from scratch), so it’s possible to get a great burger—or even a steak—while waiting to board or after arrival. You can even order breakfast (until 10 a.m.). Located in Terminal 1, Concourse A, next to Gate A-14.
Insider Tips
Contains No Meth, We Swear
At Pastaria in Clayton, Pastry Chef Anne Croy’s rotating menu of gelato flavors often reflects inspirations from her own life--and that includes her favorite TV shows, like the multi-award winning Breaking Bad, set in Albuquerque, New Mexico. Rio Grande River Valley features ancho chili chocolate gelato, a local Missouri blueberry swirl, and bits of blue corn shortbread rolled in dark chocolate and dusted with powdered sugar (representing how some things are not always what they seem). The flavor is available—in both scoops and hand-dipped pints--this weekend (July 18-20) and possibly the next (July 25-28). Like the TV show, it’s dark and delicious. 7734 Forsyth, 314-862-6603, pastariastl.com
MicroRant
Who Gets Da Sirloin?
We only repeat this rant because the occurrence seems to be getting worse of late, and we’ve all been on the receiving end: those times when a server doesn’t remember who ordered what (known as “auctioning off food,” “asking and dropping,” or, most appropriately, the “who got what” syndrome). We’re concerned that it’s infiltrating even the nicer restaurants, places whose price points indicate staffers should know better—and be better trained. So “who gets the tip?” No one, if this keeps up.
