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Posts Tagged ‘Dave Bailey’

First Look: L’Acadiane in Lafayette Square

Wednesday, December 20th, 2017

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Dave Bailey has been busy in Lafayette Square.

Earlier this year, the restaurateur announced he would revamp his flagship Baileys’ Chocolate Bar, relocating it to the upper floor of its building at 1915 Park Ave. in Lafayette Square, and he planned a new concept, L’Acadiane, on the main floor. The new version of the Chocolate Bar debuted in August, but construction issues meant it took a bit longer for L’Acadiane to debut. However, the wait is over — L’Acadiane opened for its first dinner service tonight, Dec. 20.

As befits the name of the restaurant, which references the Acadiana region of southern Louisiana, the menu is heavy on Cajun and Creole fare. Because the menu is regionally focused instead of just narrowly based on the culinary traditions of New Orleans, Bailey said it gives the kitchen a bit more “breathing room.”

Specialties include southern classics like fried green tomatoes, chicken and waffles and shrimp and grits, along with plenty of po’boys variations, jambalaya and crab-stuffed Missouri catfish. The cocktail list is filled with creative takes on NOLA favorites like A Hurricane in Tornado Alley made with rum, passion fruit, citrus and house grenadine.

While the menu ranges further than the city limits, the interior of L’Acadiane is reminiscent of the best spots in The Big Easy with elegant light fixtures, plenty of exposed brick and a bottle of Crystal hot sauce on each table. The centerpiece of the dining room is a wall-sized map in black and white of the area between St. Louis and New Orleans, paying homage to the link between these sister cities.

L’Acadiane for lunch from 11 a.m. to 2 p.m. Wednesday through Friday. Dinners hours are 5 to 10 p.m. Wednesday, Thursday and Sunday, and 5 to 11 p.m. on Friday and Saturday. Look for weekend brunch to start sometime in early 2018.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• First Look: Baileys’ Chocolate Bar in Lafayette Square

• Dave Bailey announces new concept, L’Acadiane

• Big changes to come at Baileys’ Chocolate Bar

 

 

First Look: Hugo’s Pizzeria in Midtown

Wednesday, September 20th, 2017

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Restaurateur Dave Bailey’s latest venture, Hugo’s Pizzeria, opened doors today, Sept. 20, at 3135 Olive St., in Midtown, formerly home to The Good Pie.

As The Scoop reported in March, Hugo’s marks Bailey’s seventh restaurant concept in the St. Louis area. He named the pizzeria for his son.

The menu at Hugo’s is based around a variety of hand-tossed pizzas. Bailey said they are akin to Roman-style pies with a yeasty pillow-like dough. The pizza selection includes classics like pepperoni and sausage and a white pizza with bechamel, prosciutto and lemon zest topped with charred grapes. For an additional charge, diners can add house-made pepperoni in five varieties: beef, spicy beef, duck, Buffalo chicken or a vegan variant. Vegan cheese and gluten-free dough can be subbed in, too.

The menu also includes salads and shareable plates like meatballs or fresh mozzarella with garlic oil, black honey, toast and more of those charred grapes. On the beverage front, Hugo’s offers a small selection of cocktails, a wine list heavy on Italian varietals, plus approximately 25 beers on tap.

Hugo’s seats approximately 100 inside and also boasts a partially covered patio space. The interior’s centerpiece is an open kitchen, fronted by the bar, for pizza aficionados who want to see the action up close. Rough-hewn wooden tables with fresh flowers and colorful metal chairs soften exposed brick and concrete floors in the dining areas.

Hugo’s is open 11 a.m. to 10 p.m. Wednesday, Thursday and Sunday, and 11 a.m. to 11 p.m. Friday and Saturday. Here’s a first look at Bailey’s latest new project.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Dave Bailey to open new concept, Hugo’s Pizzeria

First Look: Baileys’ Chocolate Bar in Lafayette Square

Dave Bailey announces new concept, L’Acadiane

 

First Look: Baileys’ Chocolate Bar in Lafayette Square

Friday, August 4th, 2017

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Earlier this summer, restaurateur Dave Bailey announced he would shut down Baileys’ Chocolate Bar, at 1915 Park Ave., in Lafayette Square, and reopen the space as two new, completely separate entities – a new version of Chocolate Bar and a Cajun-Creole restaurant called L’ Acadiane.

The later is still a work in progress (look for an opening later this month), but the new Baileys’ Chocolate Bar reopened yesterday, Aug. 3, after just three weeks of frenzied activity.

The latest incarnation of Chocolate Bar is located on the second floor of the building. The space features a separate lounge area in front of the bar with a larger dining room in the back of the space, for a total of around 70 seats. The more vibrant colors of the original interior have been replaced with muted tones of black, white, green and gray, and the kitchen, which formerly served as a backup, has been expanded to support the space solo.

Subtle accents abound, such as the white marble bar top that matches the tables, and the Spanish tiles that adorn the front of the bar. The overall feel is a cross between a refined French bistro and a Victorian parlor, a vibe Bailey said makes for a perfect date night.

In addition to the space, the menu has received a complete overhaul as well. Guests can choose between a couple of cheese boards and an array of desserts, as well as dessert cocktails like Lavender, a mix of Hayman’s Old Tom gin infused with cocoa nibs and maraschino liqueur.

A tight list of beer, wine and spirits are also available, and the bartenders can replicate some old favorites from the first Chocolate Bar era, like the chocolate martinis, or any favorite classic cocktails, upon request.

Baileys’ Chocolate Bar is open from 5 p.m. to midnight Wednesday and Thursday, 5 p.m. until 1 a.m. on Friday and Saturday and 5 p.m. to midnight Sunday. Bailey said to look for lunch and brunch service in the future as well.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
The Scoop: Dave Bailey announces new concept, L’Acadiane

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

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

The Scoop: Dave Bailey announces new concept, L’Acadiane

Tuesday, July 18th, 2017

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Dave Bailey has tackled burgers, breakfast and a vegetarian whiskey bar, and now he’s adding a Cajun and Creole eatery to his restaurant portfolio.

As Sauce reported last month, the space that formerly housed Baileys’ Chocolate Bar at 1915 Park Ave., in Lafayette Square is undergoing some changes. The Chocolate Bar is being relocated to the second floor, and a new restaurant has been announced on the lower level: L’ Acadiane, a nod to the Acadiana region in southern Louisiana, which will feature Cajun and Creole fare.

“We’ve got the menu down, the drink menu down,” said Bailey. “We did a really big construction push over the past week. All those decisions are done and the place is at punch list time now. We’ll spend the next three weeks hiring and training and getting ready to open up.”

The rotating menu will feature approximately 15 items, all focused on the region. The initial menu will feature items like house boudin corn dogs with cucumber relish and remoulade, a trio of po’boys, and larger entrees like fried chicken and jambalaya. Cocktails will have a southern bent as well, including takes on regional favorites like the Sazerac and the Hurricane.

Bailey said he hopes to have the doors to L’ Acadiane open by Aug. 23 or Aug. 30. He said the Chocolate Bar should reopen at the end of July with revamped food and drink menus.

Matt Sorrell is staff writer at Sauce Magazine. 

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

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

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

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

Wednesday, June 28th, 2017

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{ 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. 

Related Content
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

 

Extra Sauce: In case you missed it…

Sunday, March 19th, 2017

From national honors for hometown chefs to a new restaurant announcement from Dave Bailey, here’s what went down last week in the St. Louis food scene, in case you missed it…

 

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1.The St. Louis restaurant scene experienced a bit of déjà vu when the finalists for the James Beard Foundation Awards were announced March 15. Two St. Louis chefs moved on as finalists in the Best Chef: Midwest category: Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. Both chefs were finalists in this category last year.

 

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2. Two Plumbers Brewery & Arcade officially opened doors Saturday, March 18, at 2236 First Capitol Drive in St. Charles. As The Scoop reported in December 2016, Two Plumbers is the brainchild of owner Robert Schowengerdt and head brewer John Simon.

 

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3. 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.

 

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4. Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space.

 

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

Wednesday, March 15th, 2017

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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.

 

 

The Scoop: The Fifth Wheel exits 4 Hands tasting room

Monday, February 6th, 2017

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The Fifth Wheel Catering at 4 Hands Brewing Co. has closed. Its last day of service was Sunday, Feb. 5.

Fifth Wheel is under the umbrella of Baileys’ Restaurants, which includes Rooster, Small Batch, Bridge, Baileys’ Range, Baileys’ Chocolate Bar and Shift: Test Kitchen. The small kitchen at 4 Hands turned out tacos, burritos and other tasting room fare for the last five years.

Owner Dave Bailey said the company is refocusing its catering efforts on its two downtown event spaces, Willow and Slate. “It’s been great sharing space with 4 Hands,” he said. “We want to retool our catering business and focus on those two locations.”

4 Hands owner Kevin Lemp said the brewery will continue to offer food, and he is currently working on a new concept, which will be announced soon. “Dave was a pleasure to work with, and we’ll continue to be tight with the Baileys’ crew,” he said.

 

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

Friday, October 14th, 2016

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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

Readers’ Choice 2016: Favorite Restaurateurs

Thursday, July 7th, 2016

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{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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