With building community at the forefront, Hi-Pointe Drive-In focused on O’Fallon

Partnering with local businesses for food specials and spotlighting community causes are just a few of the plans to give the first Illinois location of acclaimed burger and sandwich joint Hi-Pointe Drive-In its signature flair in O’Fallon.

First opened in 2016, the Hi-Pointe Drive-In has four locations in downtown St. Louis, near Forest Park and Kirkwood — and now 630 W. U.S. 50.

During the past six years, Hi-Pointe has landed on “best” lists for its creative all-natural, all-Angus beef patty burgers, sandwiches, shakes and hand-cut fries.

Their wacky over-the-top specials — such as foot-long grilled cheese sandwiches and cheesesteak dogs with wagyu beef topped with shaved ribeye, onions, jalapenos, bacon bits and mac and cheese — also set them apart.

In following the chef-inspired and locally sourced ingredients model, fast casual Hi-Pointe O’Fallon will have the same menu as the other locations, including the all-natural, all-Angus patty smash burger made from chuck, brisket, and rib; the Frisco melt made with a double burger with Swiss and American cheese, special sauce, on grilled sourdough; and the shaved ribeye cheesesteak with choice or provel or actual Cheez Wiz (Philly style).

Franchise owner Jackie Roach said their focus the first week will be local collaborations for daily specials.

“We worked with Cory and Brittany at Flamentco’s The Place for a calzone burger and we’re doing something with Eckert’s and asparagus. We’re incorporating Nitro Salsa in a crunch wrap. We’re using Boarding House Bistro’s Dragon cheese for a charcuterie burger,” she said, noting Peel Wood-Fired Pizza and Wood Bakery will contribute as well.

Roach said giving back to the community is important.

The grand opening Thursday, April 29, was earmarked as a fundraiser for the Marching Panthers Band at O’Fallon Township High School — specifically 25% of all sales that evening were donated back.

“There are a lot of great things about O’Fallon, and one of them is the sense of community pride, and people wanting to give back and help. You don’t find that a lot,” Roach said.

New is the first drive-up window that will be used for pick-ups in O’Fallon. Because every dish is served fresh and made to order, guests can call, order online or use the Hi-Pointe app on their phones to place an order. The Hi-Pointe ordering system provides real-time text updates, Roach said.

The 3,100-square-foot restaurant’s interior and exterior mirror the same cool aesthetic of the other locations with bold red and yellow colors (“subtle” nod to ketchup and mustard), neon lights and decorative items.

When customers walk in, a large chalkboard on the wall features the regular menu and daily specials, and people order at the counter. Homemade hand pies and baked goods entice at the checkout.

A gas-lit fire pit has been installed on the patio, and outdoor seating is available.

Roach began working with the concept’s partners — Charlie Downs, Mike Johnson, and Ben Hillman, the team behind Sugarfire Smokehouse and Chicken Out — when she was the director of corporate partnerships for the St. Louis Blues and Sugarfire was the first local restaurant to come aboard as a vendor to the Enterprise Center. Roach started with the hockey club in 2008 and was laid off during the pandemic.

Sugarfire 64, the first Illinois location of the nationally known barbecue place, opened in O’Fallon in 2018.

“Nearly six years ago, Charlie casually nudged me to open a Hi-Pointe,” Roach said. “I feel like I have come full circle.”

She already was a big fan of the food and the “Hi” vibe.

“Food brings everyone together. Who doesn’t love great food?” Roach said. “Hi-Pointe is much more than burgers. The place is a really cool experience, and yes, it’s crazy and fun, creates a good atmosphere, and makes an impression — but the people (team, staff) really care a lot about the quality of the food and the customer service.”

Roach is thrilled with the new staff and their focus on customers, whether they are first-timers or loyal returning ones — emphasizing the “hospitality” in the hospitality business.

“It really is a family. They care about you. When they ask ‘how’s the family?’, they really want to know,” Roach said. “It’s the little things in life that make experiences special, and you remember. That’s why we want to give back, to the people that support us.”

Additional details about Hi-Pointe

Chef Shaylei Lanham will lead the kitchen, and Angie “Pepper” Hemmell is the general manager.

“Angie was at 1818 Chophouse. She knows how to make people feel welcome,” she said. “We want people to come in and have a good time. There are so many things to keep you coming back.”

Roach said Lanham is very creative in the kitchen.

“She always has new ideas and makes things happen to take it to the next level,” Roach said. “It keeps us on our toes.”

Lanham has fun creating brunch specials for Sundays, Roach said. For instance, at the Kirkwood location, she made a chocolate pancake commemorating Oreo Cookie Day. Lanham is working on something with beignets for O’Fallon.

Their assistants are Aubrey Albers and Dominic Cipicchio.

They have a full catering menu available, with plenty of options, Roach said.

About Jackie Roach

Jackie and her husband, Todd, live in O’Fallon and have five children.

“It’s a privilege we get to be mothers. Work is important to me. I couldn’t accomplish this without a lot of help. So many great people help with the kids. It’s a challenge and a balancing act,” she said.

The former Jackie Miller grew up in Duncan, Oklahoma. After graduating from Oklahoma Christian College, she moved to St. Louis to work at Edward Jones financial services. She had worked in restaurants during high school and college, and remained a server during her early career years as a second job, working at Busch’s Grove, Fleming’s Steakhouse, and Revival in St. Louis.

She became a restaurant owner when she and a friend, Ashley Morrison, opened Bella Vino, a wine bar in St. Charles, Missouri, in 2013.

‘We are super stoked’

Making Hi-Pointe an integral part of the community is important to Roach.

“I get the opportunity to open this business and help people experience killer burgers, great food, great atmosphere, and great service. It’s an honor and a great opportunity, and I have worked hard for it. I can’t wait for it to open,” Roach said.

“We’ve been looking to open our first Illinois location for years, and it’s been a process, but the time is finally here,” chef and owner Mike Johnson said. “We are super stoked to be getting the Illinois side ‘Hi.’”

Roach said the company is growing and thriving, and their goal is expansion, with several more locations planned in the next two years.

Johnson, a nationally known chef, is currently in South Carolina to compete in the World Food Championship after winning the title of Best Burger in the World in November 2021. He has been featured on the Food Network and other culinary programs.

The 411 on the O’Fallon location

The O’Fallon location has its own social media presence — with Facebook and Instagram pages — to find about daily specials and updates. And more information can be found at the company’s website, www.hipointedrivein.com.

Hi-Pointe O’Fallon is open seven days a week from 11 a.m. to 9 p.m. Sunday through Thursday and from 11 a.m. to 10 p.m. Fridays and Saturdays — the same as the other spots.

This story was originally published May 2, 2022 at 5:00 AM.