On a Mission Spring 2018

When visiting the town of Urbana, Ohio, you will quickly learn that traditions are a tried and true staple of everyday life. From the pioneers of yore to successful businesses and winning sports teams, Urbana also holds some hidden treasures just waiting to be enjoyed and explored. Established in 1805, Urbana has grown steadi- ly and is recognized beyond the borders of the state. The diverse town has also become a well known stop over for cross country small planes and area pilots. People hungry for adventure, good jobs and a stable home are also hungry for good food. Whether you live in Urbana or are just passing through, The Airport Café always hits the spot! The Airport Café, located at 1636 North Main Street, is on the property of Grimes Field, next to the Aviation Museum. How it all began involves a little history. Desiring to be close to his origi- nal roots, Urbana became the natural choice for entrepreneur, Warren G. Grimes and his new business in the mid 1930’s. After a successful stint with the Ford Motor Company in Michi- gan, he began developing lighting for aircraft. Grimes hand picked Urbana and formed Grimes Manufacturing, which employed close to thirteen hundred people over the years. Grimes soon called Urbana home and wanted to give back to the community. He dedicated land for a small airport on August 8, 1943. Since then, it has become a place of gatherings, spe- cial events and the continuing love for aviation. Naturally, people get hungry and we all have to eat, so a restaurant on the premises soon fol- lowed. In no time at all, the Airport Café was up and running. Serving pilots their main meal of the day and catering to local tastes buds, the café remains a favorite place to dine in Urbana. Changing hands a few times over the years, the Airport Café really took on its own entity around 1980. Owned and run by Pat and Burley Hall for over twenty five years, their son, Doug, is now the current owner. Today, the Airport Café ranks top notch for breakfast, lunch and dinner. With Doug Hall at the helm as chief cook, bottle washer and problem solver, the café has become an everyday tradition for many local citizens. It is the ideal place to enjoy an omelet, bison burg- er or any number of home cooked meals on the menu. Just remember to save room for pie! Work- ing with his daughter Lauralee, they produce close to twenty different varieties of pies, many of them served with a cloud of tasty meringue. Most of the menu items also include meat and produce from local farmers. Doug Hall is very familiar with the area and sees his restaurant as a continuation of histori- by Roanne FitzGibbon Traditions Continue at Local Café 8 | SPRING 2018 ON A MISSION women-on-a-mission.com

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