920 olive street
st. louis, mo 63101
located in the space that was previously city gourmet, bailey's range is the fourth restaurant from st. louis restaurateur david bailey. the range is a burger and shake concept with an extensive menu of interesting craft burgers made from missouri grass fed beef as well as bison, turkey, chicken, lamb, and even duck. bread is baked on site, all the condiments and ice creams are house made, and most everything else is sourced locally. given my enthusiasm for bailey's chocolate bar and bridge taphouse (rooster not as much) and love of a well thought out burger, bailey's range quickly jumped to the top of my list of must try places.
upon finding metered parking a few blocks down from the restaurant, carrie and i along with my brother chris entered the restaurant around 2pm on the day before thanksgiving, and were offered seating at either the bar or community table located on the downstairs level. choosing the table, we were shown to the far end which separated us from other diners significantly. like both bridge taphouse and bailey's chocolate bar, much attention was paid to the interior design of bailey's range as it is both unique and impressive to say the least. shortly after getting situated we exchanged pleasantries with our server and were left to browse a menu filled with excellent sounding choices
for drinks, bailey's offers an enormous selection of cane sugar sodas and local microbrews along with milkshakes (some boozy), cocktails, and a concise wine list. i opted to start off with a beer, and selected the perennial southside blonde. this was an enjoyable brew with mild hop flavoring and a bit of citrus. carrie went with a cocktail called the raspberry, made with citron vodka and raspberry nectar.
for food, we started with two items from the "snacks" section of the menu. pictured first are the smoked onion rings which were a big hit for all three of us. the second starter, fresh marcoot cheese curds, came as a bit of a disappointment as i was expecting the cheese to be fried. to be fair though, if i had paid more attention to the wording on the menu it could have been avoided. served with an excellent house made mustard, apples, and crisp bread, the curds were tasty for sure, just not what we were anticipating.
moving on to the main event, i went against my conventional way of thinking and instead of ordering a traditional beef burger opted for an offering made with a bison patty. called the pb&j, this burger featured the aforementioned bison patty with arugula pesto, house tomato jam, fresh goat cheese, and baby arugula. served on a seriously awesome pretzel roll per my request (+$1) and cooked "pink" as opposed to "no pink", the pb&j burger proved to be an excellent choice. i will say, however, that while i really enjoyed the sweetness of the jam mixed with the tang of the goat cheese, those two flavors really dominated my palate and did not allow the pesto to be as prevalent as i would have hoped.
for her burger, carrie decided on the ozark made with ozark forest crimini mushrooms, caramelized onions, black peppered goat cheese, lettuce, tomato, and onion. although cooked a tad more thoroughly than either of us would have preferred given her request for "pink", this burger was another success. while not a big deal to me, carrie did mention that she felt the burger was somewhat difficult to eat given the thickness of the patty, and wished it had been spread out a little more.
to go along with our burgers, the three of us elected to share the $4 order of fries which proved to be more than we needed. the fries were excellent and came with a choice of one sauce which i differed to our server. she brought us the "rooster" sauce which was a terrific sriracha mayo that the three of us all enjoyed.