Baileys’ Restaurants to debut new ghost kitchen concept this Thursday

Adella Miesner

‘Tis the season for ghosts…and ghost kitchens. In simple terms, a ghost kitchen is a restaurant without seats, a narrow-focus pivot created to cater to the burgeoning food pickup and delivery business. Ghost kitchens tend to focus on a single, popular item. Recently, KC-style ribs, sandwiches, and other chicken wing riffs […]

‘Tis the season for ghosts…and ghost kitchens.

In simple terms, a ghost kitchen is a restaurant without seats, a narrow-focus pivot created to cater to the burgeoning food pickup and delivery business. Ghost kitchens tend to focus on a single, popular item. Recently, KC-style ribs, sandwiches, and other chicken wing riffs have launched out of kitchens in St. Louis, and a smashburger ghost kitchen is on the horizon.

Last month, Dave and Kara Bailey, owners of Baileys’ Restaurants, introduced Wing Ding Dong, a chicken-wing based ghost kitchen concept operating out of Baileys’ Range.

This Thursday, they plan to roll out a new concept: Playing Ketchup, which will feature all-beef “ripper” hot dogs and brats—specifically the Grant’s Farm brat from G&W Meat, prepared in Zwickel, onion, and seasoning. 

The name was a snap for the Baileys. “Double entendres are the name of the game in ghost kitchens, apparently,” says Dave, adding that more concepts are in the works as well. “We have no shortage of ideas. Our plan is to keep layering.”

Rippers are deep-fried dogs cooked to the point that they just start to rip open to produce that sought-after snap. Both buns and toppings, including a dozen ketchups and sauces, will be made in the company commissary. The buns are butter-rolled and grilled. 

Dogs range from unadorned to piled high. The toppings list is formidable, with such options as white cheddar, blue cheese, kraut, chow chow, salsa, pulled pork, bacon, pickles, sport peppers, caramelized onions, grilled sweet jalapeños, onion raws, tomato, onion, lettuce, ranch, buffalo sauce, chili, mac n cheese, Rooster mayo, cream cheese, and salsa verde.

If that list is overwhelming, then opt for a classic Chicago dog, with telltale neon green relish and sport peppers. Other specialties include the Buffalo Dog (topped with buffalo sauce, blue cheese, and celery), the American Dog (with bacon, mac n cheese, Rooster mayo, and green onions), and The Ripper (with chow chow and bacon). Hot dogs and brats can be ordered individually or in family meal packs.

Sides include tots, chili, and mac ‘n’ cheese. A roster of seven jugged cocktails (prepared with or without liquor) is also available for pickup and delivery. Drink options include cucumber mint lemonade, ginger peach lemonade, rasp lemonade, strawberry basil lemonade, bourbon basil ice pick, bourbon peach ice pick, and habañero margarita. Iced tea and sweet tea are also available.

Menu items are available for third-party delivery or curbside pickup daily from noon–8 p.m. at Baileys’ Range (920 Olive). Delivery charges are waived for large orders placed in advance.

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George Mahe

Mahe is St. Louis Magazine’s dining editor. Originally a finicky eater, he has owned or operated restaurants most of his life. He began reviewing them for SLM in 1991.

Read more by George Mahe

October 14, 2020

9:55 AM

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