‘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