Dave Bailey Announces New Barbecue Restaurant in Downtown for Winter 2014


Dave Bailey at the Bridge. | Jennifer Silverberg
  • Dave Bailey at the Bridge. | Jennifer Silverberg

His restaurant Small Batch (3001 Locust Street; 314-380-2040) is just a baby in culinary years, but this week restaurateur Dave Bailey announced he is already on to the next one. The as-of-yet nameless place will serve barbecue at 1011 Olive Street in the historic building that was previously Bussone's Wine and Liquor.

See also: Small Batch's vegetarian and whiskey combo doesn't translate

In a statement, Bailey says his team will be rehabbing the historic building, which was built over 100 years ago. The first two levels will seat 200 diners with a street-level bar and an open kitchen, while a private event space can house up to 150 people. The rooftop will be a separate, seasonal bar that will seat only 45 and be accessible by a private elevator.

Bailey says the barbecue will be "non-traditional": locally sourced, whole hog and butchered in-house. Of course, there will also be a focus on cocktails, specifically bourbon, mezcals and "summer-styled cocktails."

Bailey did not respond immediately to e-mails and voicemails. We'll update with more details when we speak with him. This whole thing came to light because of a curious Twitter exchange between Bailey and Franco's Tom Schmidt.

Gut Check is always hungry for tips and feedback. E-mail the author at nancy.stiles@riverfronttimes.com or follow her on Twitter.

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