Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger?the Whopper sandwich?consists of flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and Hershey pie keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
At Old Vine Riverfront Bistro, proprietor Brian Manhardt draws on more than 25 years of experience to shape a bold bistro menu of fresh seafood, steaks, artisanal salads and stone hearth-fired pizzas. Inventive dishes such as their crab cigars—blue crab meat rolled inside of egg roll wrappers, fried crispy, and served with roasted red pepper aioli—can be paired with local beers, cocktails, and fine wines. Their curated wines and tobacco are sold at an onsite shop.
Situated in a distinctive two-story building that dates back to 1858, Old Vine Riverfront Bistro contrasts an energetic ambiance—punctuated by free live music almost every Saturday evening—with historical décor, such as a stone walled atrium and an excavated cistern that’s been transformed into the restaurant’s wine cellar. On warm weather days, consider dining al fresco on the patio.
A proud staple of Labadie for more than two decades, the Hawthorne Inn and its co-owners, Cathy Hancock, Chris Hancock, and Dick Hoey, pay homage to the old railroad town with the Labadie Locomotive pizza, flecked with pepperoni, sausage, meatballs, and pepperoncini. On a mural behind the bar, local artist Bryan Hayes celebrates the steam engines and nuclear-powered cabooses of years past, and hand-trimmed steaks and pretzel-encrusted trout are served in present-day portions. Wines travel from as far as Missouri, California, or overseas to fill the tavern's glasses, along with a large selection of domestic and imported beers.
At 3 Brothers Restaurant and Bar, visitors step into a world of bistro dining. The seasonal bill of fare, which includes local ingredients as often as possible, entices taste buds with a pear salad that mixes up pine nuts, gorgonzola, red-onion shavings, and meyer-lemon-thyme vinaigrette. Wild-mushroom risotto comes with grilled veggies and asiago, and the chicken breast is doused with a tarragon-and-blue-cheese sauce. Like casual Friday at Buckingham Palace, the space fuses a subtle elegance with a laid-back familiarity, with a split-level dining area of cool colors and dark hardwood and a cozy bar area with a flat-screen TV for watching games while sipping beers and cocktails.
At Wash Mo Snow Co, the "snow" is shaved ice. Piled into a cup, it takes on a crag-like formation, and bright-colored syrups give it a funky, tie-dyed look. Syrup comes in 80 different flavors—including sugar-free options—that are inspired by fruit and desserts. To sate savory teeth without shaking salt directly on the tongue, customers gobble scratch-made soft pretzels or sprinkle paprika onto cupcakes from Flour Power.