Baileys’ Restaurants to debut new ghost kitchen concept this Thursday

‘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

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Ghost of Tsushima Announced for PS5, Next-Gen Improvements Revealed

Sucker Punch Production’s hit game Ghost of Tsushima is coming to the PlayStation 5, the developer said this week. It’s not getting a PlayStation 5 rerelease that we know of yet, but it’s been confirmed that the game will be playable on the next-gen console via backwards compatibility and will benefit from some of the core upgrades offered to games on the new console. It’ll be playable on the console the same day that the PlayStation 5 is released, Sucker Punch said.

The update on Ghost of Tsushima was shared by the developer shortly after PlayStation shared a bunch of details about the PlayStation 5’s backwards compatibility feature. For those who’ve been progressing through the game on the PlayStation 4 and don’t want to have to start over, you can bring your save file with you so you can pick up where you left off.

On the PlayStation 5, the

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‘Ghost kitchens’ and ‘virtual food halls’ might be the next frontier in Twin Cities dining

Sandwiches had been on Carrie McCabe-Johnston’s mind for two years.

Ever since a family vacation to Florence, Italy, where labyrinth stone streets teem with purveyors of freshly baked bread stuffed with salami or roasted porchetta, she’d been thinking about opening a Florence-style sandwich shop back home.

The founder and chef of Bonafide Hospitality, which includes Nightingale in Minneapolis, McCabe-Johnston was searching for a place for the shop last fall, but put the idea on hold when she didn’t find the right fit.

Then came COVID-19, and as her other dining rooms and bars temporarily closed to customers, sandwiches came to mind once again. Only this time, finding a space wasn’t necessary.

McCabe-Johnston launched Lake City Sandwiches last month as an evening-only, delivery-only business operating out of Nightingale’s kitchen. “It’s our little ghost kitchen,” she said. “Complete with its own branding.”

By starting a new restaurant within a restaurant, albeit one

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Sam the Cooking Guy Starting Ghost Kitchen Concept in Seaport Village

With restaurants still in flux and tourism curtailed, Sam “The Cooking Guy” Zien and his partners at Grain & Grit Collective are shifting their new Seaport Village project in a direction that’s more in line with these pandemic times. Earlier this year, the Emmy-winning “everyman cook” and the local hospitality group signed a lease for Buster’s Beach House & Longboard Bar, a longtime fixture of the Lighthouse District at the waterfront complex. Although they still intend to remodel the space into a full-fledged sit-down restaurant someday, their immediate plan is to activate it as a ghost kitchen that will offer takeout and delivery as well as outdoor seating on site.



a close up of a sign: Sam the Cooking Guy


© Diana Rose Photography
Sam the Cooking Guy

Called Eats by Sam, the virtual restaurant will eventually contain several different concepts, with Samburgers and Samwiches being the first to launch. Zien told Eater that the menus were informed by the

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