Photography by Kevin A. Roberts
It wasn’t that long ago that the best food option at the local concourse was a roast-beef sandwich from the back of a cold case. That’s still an option, but savvier diners will note two trends: dining concepts found only in airports and restaurants with local ties. Last summer, airport food-service company HMSHost rolled out new gourmet-burger joint Grounded in St. Louis in Terminal 1. Then, last September, the Budweiser-themed Eighteen|76 opened in Terminal 2, replete with nostalgic brick, a coffered ceiling, and beechwood accents.But perhaps most impressive are Lambert’s larger local restaurants. Schlafly Beer Bar & Grill in Terminal 1 is the perfect intro to St. Louis’ biggest small brewer. With subdued lighting, walls covered in barn wood, and 10 beers on tap, the atmosphere is inviting. And this spring, Schlafly and The Pasta House Co. collaborated on a new concept in Terminal 2. The newest location of The Pasta House Co. features a bar stocked with Schlafly draft beers; a menu with items from both restaurants; and a wall of grab-and-go options, including dressings and sauces, six-packs and Pilsner glasses—perfect last-minute gifts.The best of the new bunch, though, is Mike Shannon’s Grill in Terminal 1.A vast baseball-memorabilia collection,a comfortable atmosphere, and classic Shannon hospitality create a mini version of the popular restaurant in Edwardsville,Illinois. And a high-intensity charbroiler assures expeditious burgers and steaks,an important aspect when dining—then dashing—at Lambert.
