If Dave Bailey can announce a new restaurant in an 11 p.m. email, well, then we'll just go ahead and pass the news along at 5 a.m.
Bailey's latest endeavor will be located in the Locust Street Automotive District (a.k.a. Automotive Row), a string of buildings along Locust Street (part of what's now known as "Midtown Alley"), former home to more than a few early-20th century automotive dealerships.
Bailey's restaurants all have different vibes and culinary leanings. His latest is no different—and may be his most ambitious.
Small Batch will hone in on "American whiskey and bourbons, both neat and blended with a library of house blended liqueurs, bitters, tonics, and tinctures," according to Bailey, whose email noted that "beer will also play a prominent role."
Playing an even more prominent role will be vegetables: look for a 100-percent vegetarian menu at Small Batch, a name that could be extrapolated to connote the increasing but still limited supply of local and heirloom produce that's in high demand in local culinary circles.
Bailey's other restaurants are, in order of age: the flagship Bailey's Chocolate Bar, Rooster, Bridge Tap House & Wine Bar, and Baileys' Range, opened in late 2011. Bailey also operates The Fifth Wheel inside the tasting room at 4 Hands Brewing Co. in Soulard.
In his email, Bailey confessed that before he opened the Chocolate Bar a decade ago, his intention was to open several different places—a vegetarian restaurant being at the top of the list—but ended up switching the order. At the time, he did not have the right space, menu, or staff to pull off a 100-percent vegetarian concept, "but now I do," he says.
Gutsy innovator that he is, Bailey boasts that chefs Peter Clark and Stephen Trouvere have created a multi-ethnic vegetarian menu to ensure "meat is not missed."
The restaurant will be located at 3001 Locust, says Bailey, inside the former Ford Motor Building. According to Duffe Nuernberger Realty, it's a glass-and-brick structure with a handsome terra-cotta cornice. The space will accommodate 100 seats inside and 30 outside.
Bailey noted the original showroom floor is in good shape and will serve as inspiration for the design of a 25-foot marble bar. He will add a mezzanine level above windows that open onto a sidewalk patio creating, in his words, "an open air French cafe feel in a classic St. Louis urban setting."
Beginning June 1, the curious can follow the progress at SmallBatchSTL.com, @SmallBatchSTL on Twitter, and on Facebook, where construction updates, menu, and cocktail teasers will be posted.
Small Batch is slated to open in early fall.
Editor's Note: This post has been updated with the restaurant's location. Also, Bailey's email noted that the bakery facility at Bailey' Range has been moved "out of Range," a block up the street. The larger space will mean the addition of muffins and pastries, as well as an expanded line of breads: white, wheat, sourdough, and focaccia.
