Ten years ago, before he opened what's now one of St. Louisans' favorite sweet spots, Baileys' Chocolate Bar, restaurateur David Bailey says he "wanted to open several restaurants (a burger restaurant, a dessert bar, a breakfast joint, a beer bar and more) but opening a vegetarian restaurant was at the top of that list."
At the time, he didn't have the right space, the right menu or the right staff, but, in an announcement last night, he says all of those things are in place now, and he's ready to move forward.
Bailey will be opening Small Batch, a vegetarian restaurant, in Midtown, just a block from Pappy's Smokehouse, on Locust in the old Ford Motor Building sometime in early fall. Starting on Sat., June 1, look for construction updates, menu teasers and drinks as well as invites to the opening night on Small Batch's website, SmallBatchSTL.com, and Twitter (@SmallBatchSTL) and Facebook pages.
More from Bailey on Small Batch in an email we received last night:
"We are really thankful that the original floor tile from the showroom is intact, and we will use that tile as inspiration for our overall decor, including a 25 foot marble bar. We will add a mezzanine across the glass sides of the restaurant (the South and East sides) with seating for 34, right above windows that open to the sidewalk patio, creating an open-air French cafe feel in a classic St. Louis urban setting.
"Peter Clark and Stephen Trouvere, my executive chefs, have worked with me to create a menu that seamlessly crosses ethnicities and is designed to provide satisfying and vibrant food that will make sure that the meat is not missed.
"We are not, however, just a vegetarian restaurant. Our bar will focus on American whiskey and bourbons, both neat and blended with a library of house-blended liqueurs, bitters, tonics and tinctures. Beer will also, of course, play a prominent role."
Bailey's other restaurants include Rooster, Bridge and The Fifth Wheel, a collaboration at 4 Hands Brewery.
Other news in Bailey's email:
"We quietly moved our bakery 'out of Range', one block west to 11th and Olive, in the same building that Rooster occupies. We have continued to bake all of our own fresh breads, desserts, and house made ice creams for all five of our restaurants -- with room to expand.
"Additionally, we are now offering muffins and pastries Monday-Friday along with fresh loaves of bread (housemade white, wheat, sourdough and focaccia) starting this Monday.
"They've rebuilt the former bakery space at Range to add three more bathrooms and 40 more seats. The new space can now also be used as a private seating area."
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