Tomorrow we will be announcing the name and concept of our new sister restaurant. Stay tuned!
Bailey moved the centralized kitchen for all of his restaurants from Webster Groves to the Range location upon procuring the building several months ago. Not only does this put the center of food production closer to his other restaurants (Bailey's Chocolate Bar, Bridge Tap House and Wine Bar and Rooster), but the expanded kitchen space will allow Range to make just about everything in-house, from the hamburger buns to the ice cream in the shakes.
The burgers, says Bailey, will be made from 100 percent Missouri grass-fed beef, in keeping with the restaurateur's philosophy of using local ingredients.
Bailey hasn't set an opening date, but he's aiming to have Range open sometime this summer.
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