Jonny's Pizza & Pasta churns out Sicilian- and Chicago-style pizzas loaded with cheese, meats, and veggies. And while pizza may be the marquee dish, the menu features a whole slate of mouthwatering meals and appetizers, such as breadsticks and salads for starters. Nonpizza entrees include mostaccioli with meatballs, grilled chicken drenched in alfredo sauce and set upon a mountain of pasta, and Italian subs.
Gallagher’s Restaurant is awash in Waterloo and St. Louis history from its foundation on up. Situated in a building built in 1870 with its original bar intact, the eatery is full of artifacts collected by owners John and Susie Gallagher over two decades. The balcony and bar feature original railings from the 1908 McKinley Bridge, the booths are made out of pocket doors from the Chase Park-Plaza Hotel, and the tables are repurposed bowling lanes from the old Bee Hive Bowl. To construct their masterpiece, the Gallagher family poured their own efforts into the building, doing almost all the physical labor themselves with help from their nephews, five sons, and other family members.
Inside that history-laden interior, servers bustle around with plates of hearty American fare and juicy eight-ounce burgers. Smoke-cured pork chops claim myriad state fair accolades for their glaze of sweet and sour peach sauce, and the chefs carefully stacks burgers with shiitake mushroom sauce and brie or an enchanting combo of cayenne candied bacon with cheddar or blue cheese. Every Sunday, the restaurant serves fried chicken dinners that were judged the best in the area by the St. Louis Post-Dispatch, which noted the flavorful blend of spices in the batter.
In 1910, fourth-generation German immigrant Alvin O. Eckert set up a small produce stand on a roadside in Belleville, Illinois. More than 100 years later, that roadside stand has flourished into the expansive Belleville plot of Eckert's Farm: a pastoral acreage where orchards surround a country-style restaurant, bakery, and handmade-custard shop. The Eckert family's sixth and seventh generations ensure this farm remains a true family affair. Sixth-generation member Jim Eckert is the chief horticulturist, and his cousin-once-removed, Chris, oversees retail operations and the sale of the farm's homegrown produce and spare scarecrow parts. Chris's sister Jill helms the food program, and his wife Angie oversees the Country Store and colorful Garden Center.
Throughout the year, visitors arrive on the Belleville farm's grounds for a range of seasonal activities, including peach-, apple-, and pumpkin-picking. During the summer, a concert series features live outdoor music on Friday and Saturday nights, and in the fall, staff lead bonfires and evening hayrides through the orchards. Inside the farm building, instructors teach cooking classes for adults and children, as well as a wine-pairing class.
Family-friendly activities also abound at the Eckert family's other two farms. The Grafton farm, where public apple-picking began in 1964, offers daily animal feeding and miniature golf. The seasonal Millstadt farm is home to a workshop, haunted hayrides, and an array of warm-weather children's attractions—including a 70-foot underground slide.
Inside the St. Louis Downtown Airport, travelers excitedly bustle about on their way to distant destinations or emerge from vacations rested and ready to return home. The constant stream of action is all part of the experience for diners at Crusoe’s on the Runway, which combines the spectacle of air travel with hearty American meals. Whether they’re traveling or just stopping by for a bite, diners fill their bellies as they overlook two of the three runways from the airport’s east ramp. St. Louis–style pizza, steaks, and pastas satiate hunger pangs, along with comfort food such as Mom’s meatloaf and country-fried steak. As they watch Airbus A320 jetliners and lightweight Boeing 757 aircrafts launch into the sky and gently touch down on the runway from their tables, guests can hold up score cards to judge the pilots’ form.
A huge yellow sign in the shape of a two-man log saw hangs above the unpainted clapboard fa?ade of Sawmill BBQ, emblazoned in bold block letters with the straight-forward phrase "BBQ RESTAURANT". Inside, the restaurant hums with the activity of diners chowing down on bratwursts and cheeseburgers as the scent of dry-rubbed spare ribs and tender beef brisket fills the air. Traditional dishes of coleslaw and baked beans sidle up to morsels of turkey beast and pork loin, while homemade hot, sweet, and mustard-based sauces slather pork, beef, and the faces of ravenous diners. The surroundings promote a feel-good vibe of backcountry hospitality, with its big, grassy lawn, huge, screened-in porch, and rustic handcarts, pumps, and farm implements.