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Jul 22, 2017
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Posts Tagged ‘Dave Bailey’

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. 

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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

Hit List: 5 new places you must try this May

Thursday, May 5th, 2016

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1. Weber Grill Restaurant: 1147 Saint Louis Galleria St., Brentwood, 314.930.3838, webergrillrestaurant.com/location/st-louis

Firing up the backyard grill is as sure a sign of spring as Cardinals baseball, but if you’d rather leave the job to professionals, then head to the Saint Louis Galleria, where Weber Grill Restaurant has opened its first St. Louis-area location. Here, almost every item on the extensive menu takes a pass over a ripping hot Weber kettle. If barbecue is your preference, check out the hickory-smoked baby back ribs with a smoky char and a gentle brush of Weber’s sweet hickory barbecue sauce. Order it with a side of creamy blue cheese-pecan coleslaw. For a lighter meal, try the meltingly tender salmon, grilled on a cedar plank and touched with a bourbon sauce for smoky, caramelized edges.

 

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2. Shift, Test Kitchen & Take Out: 313 N. 11th St., St. Louis, 314.932.7443, shifttestkitchen.com

Forgetting your lunch doesn’t mean scrounging for day-old doughnuts in the conference room. Drop that stale tiger tail and head to Shift, Test Kitchen and Take Out, the latest concept from restaurateur Dave Bailey. This carryout-only eatery serves as a test kitchen for forthcoming Bailey concepts. Barbecue is the fare of the moment, as well as grab-and-go snacks. While the menu changes daily, keep an eye out for the tender, smoked brisket served with a sweet Kansas City-style sauce and a side of creamy mac and cheese with a kick of jalapeno. The chopped pork belly sandwich is a fatty, smoky indulgence that comes with spicy firecracker sauce with cherry notes and crunchy purple cabbage slaw. Grab a cup of ice cream on your way out (look for the blueberry pie), write your name on the lid, and hide it in the freezer for an afternoon snack.

 

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3. Farm to You Market: 5025 Old Highway 100, Washington, 844.682.2266, farmtoyoumarket.com

Soup from Wentzville, honey from Fulton, rice from Braggadocio and pork from Washington all get a spot on the shelves at Farm to You Market. Todd Geisert Farms co-owners Todd and Katie Geisert take the idea of a farmers market to another level, stocking seasonal produce, farm-fresh eggs, bacon, ice cream, milk, pasta and more from Missouri farmers and vendors from primarily within a 200-mile radius. After all that shopping, grab a seat in The Barn Yard Cafe for a deli sandwich or reserve your seat for a monthly chef’s dinner.

 

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Don’t miss two food trucks that recently hit the streets, too. Angie Saville rode her winnings from July 2015’s Budweiser Bud & Burgers competition all the way to her own food truck, Angie Burger. Samantha Mitchell left the hallowed kitchens of Annie Gunn’s and now revs the engines – and the flattop – at Farmtruk, offering locally sourced, farm-fresh fare. Find out why Angie Burger and Farmtruk made the Hit List and our rundown of the best St. Louis new food trucks.

 

Sneak Peek: Shift, Test Kitchen & Take Out

Thursday, March 31st, 2016

 

Downtown STL will welcome Shift, Test Kitchen & Take Out when it opens to the public Tuesday, April 5. As The Scoop reported in June 2015, the newest concept in the Bailey’s family of restaurants will offer a rotating menu of carryout meals and sides.

The menu will feature a rotating selection of national and international barbecue selections for the foreseeable future. In addition to offering meals to go, Shift will also serve as a test kitchen for the Bailey family of restaurants, particularly the barbecue concept slated to open in 2017.

The menu will drop and introduce a couple of items per week, due in part to Bailey’s whole animal butchery program and selective, seasonal sourcing, as well as Shift’s experimental nature.

Meals are generally priced less than $10 with side dish options up to $6, and will be available for walk-in diners to start, but keep an eye out for online ordering in the future. Shift is located at 313 N. 11th St. in downtown, adjacent to Rooster and close to Bailey’s other downtown St. Louis establishments.

“I like downtown,” owner Dave Bailey said. “It’s a unique beast and there have been hard times, but lots of people live down here and we have some great regulars. Our restaurants have an accessible price point and we keep things fun and charming and are able to offer different types of food for different people at different times of the day.”

Shift will be open Monday through Friday from 11 a.m. until 2 p.m.

-photos by Meera Nagarajan

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Extra Sauce: In case you missed it…

Sunday, March 27th, 2016

From neon tiki drinks to new ownership in Maplewood, here’s what went down last week in the St. Louis restaurant scene.

 

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1. Pie Oh My! founder and owner Jane Callahan is passing the rolling pin to employee Melennie Lorence in a sale set to be finalized on March 31.

2. Restaurateur Dave Bailey continues to expand his strip of Locust Street downtown, announcing multiple projects, including another event space, Slate, at 1015 Locust St., this summer.

 

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3. Boozy, juicy and the ultimate exercise in escapism, tiki cocktails are appearing (and staying) on menus across town. Giving winter a defiant one-finger salute, Ben Bauer launched the Tiki Attack menu at The Libertine.

4. You can hit up just about any restaurant in St. Louis and have a beer with your food, but there are certain restaurants that bring craft beer to life. Here are seven places that take pints to the next level.

 

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5. Butter-free, healthy-ish chocolate chip cookies mean we’ll eat twice as many as we should.

 

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