Regulars at Mike Johnson’s Sugarfire Smoke House know how good the burger is, but Johnson believes he’s made it even better at his latest restaurant, Hi-Pointe Drive-In. The burger, sandwich and shake joint opened in January behind the iconic Hi-Pointe Theater in St. Louis. Don’t miss the taco burger, a taco-seasoned patty made with crushed Cool Ranch Doritos and Chili Cheese Fritos, seared and topped with American cheese, lettuce and Mission Taco Joint sauce.
In addition to beef, turkey and veggie burgers, Hi-Pointe’s menu features sandwiches like a salmon banh mi, a hot salami made with Salume Beddu genoa and soppressata, and The Abaconing, with smoky Wenneman Meat Market’s bacon, bacon-fat aïoli, collard greens, white Cheddar and a bacon bits-fried tomato. Longtime Sugarfire chef Adam Pritchett is Hi-Pointe’s chef de cuisine, while pastry chef Carolyn Downs serves a selection of hand pies, whoopie pies and cookies. Look for a rotating milkshake collaboration with local favorite Strange Donuts, too – the first on offer was a spiced pear-gooey butter flavor.
Written by Nancy Stiles. Photography by Jacklyn Meyer. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.