Cleared for Takeoff!

Hangar One Bistro

hangaronebistro.com

by Lori Allen 
​My Wandering Fork

How often do you dine with a runway as your backdrop? At Hangar One Bistro, tucked quietly inside the St. Augustine Airport, you might catch the sunrise over the airstrip or a private plane lifting gracefully into the Florida sky. Located just off US-1, this unassuming destination blends aviation charm with the ambiance of an old world speakeasy. The lighting is low, the bar intimate, and the cocktails theatrical. It’s cozy yet elevated, relaxed yet refined.

Tee Patel’s vision is simple but powerful: create a place where people gather, connect, and feel genuinely welcomed.

During my visit, I had the pleasure of spending an unforgettable evening with new owner Tee Patel and Executive Chef Christian Navarro. Both gentlemen radiate genuine warmth and a deep love for hospitality. Somewhere between runway views and beautifully plated dishes, it became clear: this is not just your average restaurant. This is an experience.

Tee Patel’s vision is simple but powerful: create a place where people gather, connect, and feel genuinely welcomed. There is heart here, not corporate polish, but intentional hospitality. Both Patel and Chef Navarro strive for excellence in service, ingredients, and presentation. Even the garlic pickles are made in-house. That detail alone tells you what kind of kitchen this is.
Chef Christian Navarro brings his Chilean roots to the forefront in a way that is  refined rather than overpowering. His lighter chimichurri is layered with garlic and quality olive oil, vibrant without overwhelming the dish. A red pepper dipping sauce offers warmth and depth, never excessive heat. Each plate reflects balance and thoughtfulness.
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Brunch at Hangar One is where things truly take flight, literally. Imagine a sunny Florida morning, planes preparing for takeoff, and a mimosa in hand. From Mimosa flights (including pineapple juice, much to my delight) to herbaceous house-blended Bloody Marys and an Espresso Martini “Brunch Edition” for that extra lift, every sip feels celebratory. The stone-ground grits topped with sautéed garlicky shrimp were creamy and indulgent, impossible to stop eating. The Lobster Eggs Benedict featured generous chunks of lobster finished with silky house-made hollandaise, rich and buttery without being heavy. The potato pancakes, crisp and golden on the edges, were topped with sour cream, lox, and capers, nostalgic yet elevated, reminiscent of mornings from childhood but refined for today’s table. A beautifully arranged charcuterie board with creamy brie, fresh fruit, house-made sourdough, herb butter, nuts, local honey, and raspberry relish paired perfectly with one of their crafted cocktails. One could come just for that and leave satisfied.

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Dinner offered an entirely different rhythm. Tee suggested a smoked old fashioned to begin the evening. Presented under a clear box filled with aromatic smoke, the cocktail felt like a ceremony. Opening the small door released notes of smoky orange and bourbon into the air. The first sip was smooth and balanced, the citrus peel finishing the drink beautifully.

We began with the scallop ceviche, and this is not your typical lime-forward version. Inspired by Peruvian preparation, fresh scallops are tossed in red bell pepper oil, creating a silky, almost creamy finish. Served over roasted potatoes with pumpkin seeds and mango pearls, alongside plantain chips for dipping, the dish is delicate, balanced, and deeply satisfying. It’s a gentle cream that enhances the scallops rather than overpowering them.

Then came the ribeye. Large enough to share, perfectly seared with fully rendered fat, yet rare enough to nearly melt at the touch of a fork. If you love your steak still “mooing,” this is your moment,  though it is prepared exactly to your preference. The hanger steak is equally impressive, delivering bold flavor with slightly less richness. Both pair beautifully with Chef Navarro’s bright chimichurri, light, garlicky, and vibrant.

The Basil Pesto Pappardelle with seafood was another standout. Generously loaded with shrimp and scallops, it features a Peruvian-inspired pesto reminiscent of Tallarines Verdes. Incorporating spinach, basil, dairy, and nuts, the sauce is creamy and velvety, coating each ribbon of pasta luxuriously while allowing the sweetness of the seafood to shine. It’s rich and comforting, yet completely unexpected.

Dessert was nothing short of memorable. The Orange Crème Brûlée, served inside a hollowed orange and topped with torched sugar and spun sugar garnish, was as beautiful as it was delicious. Chef Navarro’s layered interpretation of Baked Alaska, featuring pressed phyllo, dulce de leche, custard, vanilla, and meringue, reflects his roots in Curicó, Chile, a region known for its pastries. Sweet and intricate, it pairs perfectly with espresso. Classic favorites like pistachio gelato, house-made apple pie, and Key lime pie should satisfy anyone who craves sweets.

Hangar One Bistro is a hidden gem, one you might easily drive past without realizing what awaits inside. But don’t. While it sits within the St. Augustine Airport, you don’t need a boarding pass, or a private plane, to dine here. It is fully open to the public.

And that’s what makes it special.

The runway views create the drama. The soft glow of the bar sets the mood. But it’s the people, the warmth from Tee, the pride in Chef Christian’s dishes, the care in every detail, that make Hangar One feel personal.
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Because sometimes the most memorable destinations aren’t the ones we fly to. They’re the ones waiting quietly in our own backyard. MyWanderingFork - wandering off to the next place.