Pizza Studio, a nationwide franchise that specializes in customizable, made-to-order premium pizzas, has opened at Lambert-St. Louis International Airport’s A Concourse.
Lambert is Pizza Studio’s first airport location. HMSHost, who is adapting the restaurant concept for Lambert, says the chain’s value, quality, speed of service and brand makes it ideal for an airport setting.
Pizza Studio is located across from gate A4 in Concourse A, from which Delta Airlines, United Airlines and Air Canada operate.
This on-trend dining concept focuses on flavorful, chef-inspired creations from the dough up. The crusts are baked in rosemary, whole grains, flaxseed, firecracker spice, gluten free, and traditional styles. Saputo mozzarella, grated fresh in-store every morning, and a variety of vegetables and meat toppings, like nitrate-free pepperoni, complete each pie. Each pizza starts out as a ball of buttery dough, which is flattened by a specialty press.
The open kitchen design allows diners to watch their pizza being made, see the freshness and quality of the ingredients, and observe how carefully each pizza is prepared before it goes in the oven. For those flying out early, Pizza Studio offers a breakfast menu from 7 a.m. to 10 a.m. daily.
“We are excited Pizza Studio is joining our other great restaurants in the A Concourse,” said Airport Director Rhonda Hamm-Niebruegge. “I think our passengers will love the unique experience, and of course, how delicious the pizza is.”
Pizza Studio joins Mike Shannon’s, Budweiser Brew House, Dunkin’ Donuts/Baskin Robbins, and specialty burger restaurant, Grounded in St. Louis as dining options in the A Concourse.
— From the Illinois Business Journal