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Aug 23, 2017
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Posts Tagged ‘Baileys’ Restaurants’

The Scoop: Big changes to come at Baileys’ Chocolate Bar

Wednesday, June 28th, 2017

062817_chocolatebar

{ Baileys’ Chocolate Bar patio } 

 

A Lafayette Square favorite is being reimagined and a new concept introduced – all in the same space. Owner Dave Bailey announced today, June 28, that he will pare down Baileys’ Chocolate Bar and reopen part of the space at 1915 Park Ave., as a new restaurant.

The “old” Chocolate Bar will serve its last confection Saturday, July 8.

“We want to breathe new life into it,” Bailey said. “It’s been 13 years, and Chocolate Bar has become, at least in our minds, a St. Louis institution, as we’d hoped. But I think it’s time for a decor update, and it’s time to take a new approach with the desserts.”

The new version will be located on the second floor of building, while the ground level will debut a new restaurant. The new concept, which will be announced in mid- to late July, will be an independent entity expected to open in August.

“They’ll be separate restaurants,” Bailey said. “Separate look, separate feel, separate everything. We’ll be putting stuff out on social media with more specific info on the opening date soon.”

Bailey said he hopes the new incarnation of the Chocolate Bar will reopen about two weeks after closing. Its new menu will be more curated, but the Baileys’ Chocolate Bar name would remain.

“We want to carry over some of the familiarity of the Chocolate Bar, but we want it to be brand-new at the same time.” He said some design elements would be retained, like the chandeliers, but “frankly, that’s about it. From a decor standpoint, you’ll have a sense that you’re still at Chocolate Bar, but it will be brand-new.”

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Readers’ Choice 2017: Best Night Ever! 

The Scoop: Baileys’ Range to open second location in the Shaw neighborhood

 

The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Wednesday, March 15th, 2017

031517_hugos

 

Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch. Bailey bought the building, which formerly housed The Good Pie, last year.

“With Small Batch being over there, we were familiar with the building, and when it became available, it seemed like a good opportunity,” said Bailey. “I think Midtown is growing, and it’s a good connecting point between Cortex and downtown. It’s going to fill out, and we want to be there.”

Named after Bailey’s son, the restaurant will have a 12-seat bar, inside seating for 120 and 60 seats in the back garden. The one-story brick building is divided into four individual units, or bays. The bar and dining room take up two of those bays, while the kitchen occupies the third. Bailey said he’ll reveal his plans for the fourth bay in the next couple of weeks.

The main event at Hugo’s will be 12-inch pizzas cooked in a gas-fired deck oven at 550 degrees. Hugo’s will offer a Roman-style crust, house-made ingredients like pepperoni and sausage and other ingredients from the company’s micro-farm.

“It’s going to be familiar cuisine but elevated, family-friendly but open to everybody, much like (Baileys’) Range or Rooster,” said Bailey. “It’s completely approachable. We just love pizza and want to present a version of it that we think is really good.”

On the beverage side, Hugo’s will feature 30 draft beers, a selection of wines and a full bar. In addition to pizza, the menu will feature items like burrata, meatballs, wings and salads.

For those who want to get an early taste, starting today, March 15, Bailey’s Shift, Test Kitchen & Takeout will serve three 10-inch pizzas: cheese, pepperoni and a rotating daily special. The pizzas will also be available as a lunch special with a salad and a drink. The smaller size pizza will also be served as a lunch option at Hugo’s.

 

 

Extra Sauce: 8 places to celebrate your vote

Tuesday, November 8th, 2016

 

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Celebrate your presence at the polls and the end of this explosive campaign season today with treats across St. Louis. Perform your civic duty, slap on your “I Voted” sticker and head to these eight spots with Election Day specials.

 

1. Baileys’ Restaurants
All Dave Bailey’s restaurants (Baileys’ Range, Rooster, Baileys’ Chocolate Bar, Bridge Tap House & Wine Bar, Shift, Test Kitchen & Take Out and Small Batch) will knock 10 percent off your order.
Baileys’ Restaurants, baileysrestaurants.com

2. Clementine’s Creamery
Scoops up this Election Day at Clementine’s Creamery. Buy any ice cream cone or cup and get another scoop free.
11 a.m., 1637 S. 18th St., St. Louis, 314.858.6100, clementinescreamery.com

3. Cathy’s Kitchen Restaurant and Diner
From dishes inspired by regions across the country, Cathy’s Kitchen’s menu is as diverse as our national opinion. Swing in for 5 percent off your order.
11 a.m. to 6 p.m., 250 S. Florissant Road, Ferguson, 314.524.9200, Facebook: Cathy’s Kitchen

4. Alton Craft Beer Week
Cheers to the end of the election at The Old Bakery Beer Co. Voters get $3 craft beer pours courtesy of Alton Craft Beer.
11:30 a.m. to 10 p.m., 400 Landmarks Blvd., Alton, 618.463.1470, Facebook: Election Day Special

5. Bolyard’s Meat & Provisions
Dig into a sandwich filled with meaty goodness and get 10 percent off when you grab lunch today at Bolyard’s.
11 a.m., Bolyard’s Meat & Provisions, 2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

6. Propaganda
Raise a glass in victory (or dismay) as the returns roll in. Propaganda on Cherokee Street offers a free mystery beer or vodka shot while the TV streams the results.
4 p.m. to midnight, 2732 Cherokee St., St. Louis, 314.769.9696, propagandastl.com

7. Pint Size Bakery & Coffee
Finish this bitter election with something sweet when you get your free mini rainbow sprinkle cookie from Pint Size Bakery.
7 a.m. to 4 p.m., 3133 Watson Road, St. Louis, 314.645.7142, pintsizebakery.com

8. The Monocle
Tom Halaska’s famous Grilled Bologna & Cheese is back. Enjoy your free sammie and a PBR or Stag and watch the election results on the big screen at The Monocle. You don’t have to have an “I Voted” sticker to participate, but don’t be a mooch – get out and vote!
11 a.m., 4510 Manchester Ave., St. Louis, 314.932.7003, Facebook: The Monocle

 

Liz Bruchhauser and Olivia Dansky contributed to this report.

The Scoop: Baileys’ Range to open second location in the Shaw neighborhood

Friday, October 14th, 2016

062415_bailey_jonathanPollack

 

Owner Dave Bailey announced today, Oct. 14, that he will open a second, smaller Baileys’ Range at 4175 Shaw Blvd. Construction will take nearly a full year, so Bailey is eyeing a late 2017 opening date.

“I wanted to be in the neighborhood. I wanted to try a different model of Range and the property itself just came available,” Bailey said. The building is a 1,700-square-foot former gas station and car repair shop, and the location will also feature an outdoor garden space as well as walk-up windows for placing carryout orders.

While the menu will largely remain the same as that of the original downtown location, Bailey and his team will also add several Shaw-specific items tailored to the feel of the neighborhood. “Downtown we do plenty of to-go business, but it’s not a main focus of what we do,” he said. “But over here, with proximity to the [Botanical] Gardens and the fact that it’s a very densely populated residential neighborhood instead of a business district, we’re going to have a greater emphasis on to-go.”

The new location will be led by Bailey’s core team of executive chefs and sous chefs, which will be the plan at each of Bailey’s new properties going forward.

-photo by Jonathan Pollack

Drink This Weekend Edition: Class of 2011 Collaboration Beers

Thursday, July 28th, 2016

072716_beerweek

 

St. Louis Craft Beer Week kicks off tomorrow, July 29, and there is an abundance of beer-related events around the city that boast what we brew best.

This year’s highlight is the fifth-anniversary celebration of the four breweries that opened in 2011: 4 Hands Brewing Co., The Civil Life Brewing Co., Perennial Artisan Ales and Urban Chestnut Brewing Co. The Class of 2011 has marked the milestone with a major collaboration effort that involved ingredient sharing, recipe building and brew days with representatives from each brewery. The result: a beer from each member of the Class of 2011 that’s slightly outside of its wheelhouse and showcases the diversity of our beer scene.

All four collaboration beers debut tomorrow from 5 to 9 p.m. at the St. Louis Brewers’ Picnic, a free STLCBW kickoff event hosted by Baileys’ Restaurants. You can also join the Class of 2011 Collaboration Tour on Aug. 3 from 5 to 9 p.m. with free shuttle service between the four breweries, and the beers will be on draft in the breweries’ tasting rooms throughout STLCBW.

Ever the diligent drink writer, I ran around the city sampling these beautiful beers and gathering tasting notes for you eager imbibers. Here’s a taste of what’s to come from the Class of 2011:

1. 4 Hands Brewing Co. brewed an incredibly satiating and mildly bitter Pilsner with UCBC’s house lager yeast. Notes of biscuit, grass, lemon and pepper dominate the nose, while soft floral and pepper notes complement bright citrus and soft stone fruit on the palate. You won’t stop at just one.

2. Perennial Artisan Ales brewed a dry-hopped Kölsch with Galaxy hops from 4 Hands and Mandarina Bavaria hops from UCBC. It has massive hop aroma, juicy tropical fruit and grass on the palate with a mild grain presence and medium body. Session IPA drinkers, get ready – this is right up your alley.

3. The Civil Life Brewing Co. made an American IPA complete with a fantastic caramel malt backbone, clean bitterness, strong notes of pineapple and mango on the nose, and juicy tropical flavors paired with bright citrus round out the palate. By far, the most assertively hoppy beer to come out of Civil Life’s brewhouse and so worth the try.

4. Urban Chestnut Brewing Co. brewed an India Brown Ale fermented with house ale yeast from Civil Life, El Dorado and Galaxy hops from 4 Hands and flaked oats and chocolate spelt from Perennial. This medium-full bodied, dark ruby colored brew is full of flavor. Herbal and spicy notes dominate the aroma, while stone fruit, toffee and light nutty notes complement the seemingly bitter palate.

First Look: 4 Hands Brewing Co.’s new tasting room

Friday, July 22nd, 2016

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One day in late June, a staircase appeared in 4 Hands Brewing Co.’s tasting room. It was the last element of the massive expansion, one that tasting room manager Cyle Lunsfordhodson said required drilling through solid concrete to construct. The brewery quietly opened the new space to the public a month ago.

As The Scoop reported in January, the tasting room expansion is the first of several projects on tap for the 5-year-old brewery. The space, which once housed 4 Hands’ wine and spirit barrels and pallets stacked high with thousands of cans, now more than doubles the brewery’s seating capacity. A second bar upstairs will offer nearly the same number of taps as downstairs, and two 70-gallon serving vessels suspended above the bar are set to soon pour the brewery’s most popular beers, City Wide and Single Speed.

A new menu has debuted with the new space. The Fifth Wheel, which is owned by Baileys’ Restaurants, helms the kitchen at the brewery and has swapped larger sandwiches for more snackable items, like chips and guacamole, street corn and a la carte tacos. All tacos feature ingredients made with 4 Hands’ beers, like the Incarnation Asada with skirt steak marinated in the Incarnation IPA and Pastors at War with Warhammer-infused pastor sauce.

Patrons of the new tasting room can also relive their mall arcade glory days with six cabinets including Tapper, Donkey Kong and Super Mario Bros. There are also two skee-ball machines available, and a custom Contact High pinball machine is in the works. Here’s a look at what to expect when you climb the new stairs at 4 Hands:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky 

Readers’ Choice 2016: Favorite Restaurateurs

Thursday, July 7th, 2016

070116_restaurateurs

 

{Clockwise from bottom, Gerard Craft, Dave Bailey, Kevin Nashan, Nick Luedde}

The menus have been printed, revised, reprinted, revised … and reprinted again. The staff has been trained forward and backward. The silverware has been polished until it’s too shiny to behold. Friends and family have flown in for the soft opening with compliments fit for the pope/Shakespeare/Beyoncé of restaurant owners. But when the restaurant finally opens to the public, what’s going through a restaurateur’s mind?

 

Winner: Gerard Craft
Owner, Niche Food Group (Brasserie by Niche, Pastaria, Porano Pasta, Sardella, Taste)

“I think my opening of Niche was way different from any opening you will see today. In 2005, social media wasn’t really a thing. People finding out about new things were not overnight happenings. Now you open a restaurant and a million people line up out your door — definitely not with Niche. No one knew who we were. It was me, one other cook and my pastry chef who I basically kidnapped. We opened to 12 customers, and I think six of those were from the bar across the street, who I think I convinced to come over if I would feed them for free. …

“I was 25. My wife was pregnant. I was doing something a little bit different, which certainly didn’t make it easier. I would work from 8 a.m. until 2:30 a.m. every day. It was intense – a lot of anxiety, a lot of stress. … It was this dream, but also so much reality. And I physically remember when we finally got reviewed — (former St. Louis Post-Dispatch critic) Joe Bonwich just gave us this love letter. After, I looked up and … there were so many people, we didn’t know what to do. I almost threw up. I was like, ‘Oh shit, I have to cook for all these people!’”

 

2nd: Nick Luedde
Co-owner, The Libertine

“We had been in the press and had such a highly anticipated opening. … Ten minutes prior to opening — the staff looks great, and we had 200 people on the books — but I’m looking at my wife (Audra Luedde), afraid no one was going to show up. We had so much money invested. This was everything. … It all comes down to whom you’ve hired. If those people are people you actually want to have a drink with, the rest takes care of itself.”

 

3rd: Kevin Nashan
Chef-owner, Peacemaker Lobster & Crab and Sidney Street Cafe

“Obviously you want to throw up in your mouth. It’s such a big rollercoaster. You just hope people come and are so grateful when they do. It takes a village — everyone contributes to your success. … There are so many variables on opening day. The system you have sometimes completely changes during service, after service.”

 

Honorable mention: Dave Bailey
Owner, Baileys’ Restaurants (Baileys’ Chocolate Bar; Baileys’ Range; Bridge Tap House & Wine Bar; Rooster; Shift, Test Kitchen & Takeout; Small Batch; The Fifth Wheel)

“My seven stages of opening a restaurant for the first time:

Electric shock: Woke up early that sunny morning with no alarm clock with a surge through my body and the immediate thought, ‘I am opening a restaurant today! You’ve been working on this day and night, sleeping two hours at a time on top of the bar. It’s actually real now. Go go go!’

A burning sensation in the back of the head and neck: Is there enough time to get everything done? … What did I forget? Will anyone come? Will too many people come? Why am I doing this on a Friday? Why didn’t I do a soft opening?

Accelerated breathing and hypersensitivity to sound and touch: Almost there; we’re looking pretty good; it’s all about to happen; this is going to be amazing!

Calmness and solidarity of purpose: Ready. Everything looks right; everything feels right; everyone is in position.

Panic and self doubt: Why wasn’t there a line at the door? Is anyone going to come? Was this a terrible idea in the first place? I can’t afford for this not to work.

Total absorption in work and an extremely narrowed focus: Wow, it’s really busy. Everyone seems happy. We are almost keeping up; we need to go faster; we need to go much faster. Touch more tables … make them happy no matter what.

Complete relief and a feeling of having learned and grown more in hours than in the past several years: It worked. We built it, and they came. We are going to do an even better job tomorrow.”

-photo by Ashley Gieseking

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