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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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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