Local Dining Royalty, Three Kings Public House, Selected for STL’s Terminal 2
St. Louis favorite, Three Kings Public House, was awarded a coveted spot in Terminal 2 after St. Louis Lambert International Airport (STL) made an open call for a local restaurant concept opportunity earlier this year. The St. Louis Airport Commission granted initial approval for an eight-year agreement, which now awaits final approval from the St. Louis City Board of Aldermen. Three Kings Public House is expected to open late spring of 2018, with a location adjacent to gate E33. The concept will be operated by STL’s food and beverage concessionaire, HMSHost.
Three Kings Public House aims to give visitors to St. Louis a true public house experience- St. Louis style. Travelers will be able to sample Three Kings’ award-winning blend of upscale global pub food, along with house-made infused liquors, a one-of-a-kind beer cellar list not found anywhere else in the St. Louis area, and local craft brews spotlighted on tap.
Founded by University of Missouri grads Derek Deaver, Derek Fleig, and Ryan Pinkston in 2011, Three Kings’ “grub and suds” recipe has been gaining momentum over the last six years, with the Airport being the company’s fourth location. The space will feature Three Kings’ signature pub atmosphere with exposed brick, rich wood trim, and medieval candelabra chandeliers under the watchful eye of the pub’s namesake kings- Elvis, Henry VIII, and King Kong.
“We love sharing our creations and curations with St. Louis residents, and the idea of showcasing these to people from all over the world at STL gets us super jazzed,” said Deaver. “One thing’s for sure: Elvis, Henry VIII, and King Kong would be proud.”
“Not only is Three Kings Public House an outstanding choice because of their high quality and local pride, their commitment to sustainability sets them apart, and aligns with the Airport’s strides in that area,” said Airport Director, Rhonda Hamm-Niebruegge.
“HMSHost is thrilled to be partnering with Three Kings Public House to bring this favorite local experience to travelers,” said HMSHost Vice President of Business Development Bryan Loden. “With its unique atmosphere and beer offerings, as well as dedication to sustainable ingredients, Three Kings is the perfect fit.”
Diners who are ingredient conscious will appreciate Three Kings’ clean menu options and philosophy to use whole foods that are minimally processed. More than half of the menu is currently clean, and Three Kings maintains an enthusiastic effort to support Missouri and Illinois farms and farmers. This sourcing philosophy ensures Three Kings decreases their carbon footprint while providing guests with the freshest produce picked at the peak of the season. Three Kings also has rigorous composting and recycling strategies in place.
Three Kings currently has three locations across St. Louis: University City, Des Peres and South County.
