Experience culinary excellence at Tompkins by The Rack House®​

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If you’re searching for the perfect meal out but want more than just a simple feast, Tompkins by The Rack House® on Main Street in St. Charles exceeds expectations.

This locally owned and operated restaurant provides a from-scratch dining experience with a menu, created by executive chef Philip Day, utilizing plenty of locally sourced produce and meats, much of which comes from the Wentzville and O'Fallon areas.



“We are an experience; we don't try to turn tables quickly,” said owner John Hamilton. “Come in and have an appetizer and a glass of wine, spend time with your friends, family or business colleagues and enjoy the experience. Most guests end up doing all three courses, which takes about 1½ to 2 hours for a four top, and generally will go through a bottle or two of wine and split a couple of desserts amongst the table. Our most popular dessert is Death by Chocolate, which includes chocolate fudge cake, chocolate mousse and house-made chocolate ice cream.”

With a laser focus on quality, the majority of offerings are made in house, including the sourdough bread, butter, ketchup, dressings, sauces, soups and ice cream.

“Our scallops, flown in fresh by local company Fabulous Fish, are a favorite,” Hamilton said. “Chef Philip pairs the dishes with accompaniments to create a concert of flavors. He tries to take into account the entire experience, ensuring all items on the menu work well with each other and progress well for a coursed meal.”

photo courtesy tompkins by the rack house®





Sommelier Josh French works with the chef to pair each of the dinner entrees with a wine.

“Most of our wine comes from smaller, boutique wineries,” Hamilton said. “We try to provide things you can't pick up at the grocery store. We do, however, have the license to sell by the bottle and can provide carryout if a guest likes the wine.”

For lunch, the Wagyu Burger is one of the most popular options.

“It’s made with Marcoot white cheddar, house-made black garlic mayonnaise, bacon-onion marmalade and locally sourced lettuce, red onion and tomato during season,” he said.

In addition to an abundance of delectable, from-scratch fare, Tompkins offers top-notch service and unparalleled ambiance.

“The house was built in 1866, and the main dining area has a copper ceiling, wood floors and some of the original brick exposed on the plaster walls,” Hamilton said. “Many will know our location as the former Mother-in-Law House restaurant. The event space on the lower level can hold up to 100 guests, has original stone walls and exposed, hand-cut white oak timbers holding up a 9-foot ceiling with exposed floor runners above. The event space also has a fully stocked bar and is great for any occasion needed for between 50 and 100 guests.”

If you’re planning on going during the weekend, reservations are needed. Also, don’t miss The Rack House Kitchen Wine Whiskey® in Cottleville, which is under the same ownership and offers a different yet equally captivating experience.

For more information, visit tompkinsrh.com.