• Great Divide Chocolate Oak-Aged Yeti
• Southern Tier Choklat
• Boulevard Chocolate Ale (Smokestack Series)
• Perennial Abraxas Mexican Chocolate Stout
• Southern Tier Creme Brulee
• Charleville Box of Chocolates
• O’Fallon Cocoa Cream Stout
• Bell’s Cherry Stout

Dear Friends,

You are cordially invited to a Beer Dinner celebrating the second anniversary of the opening of Bridge Tap House and Wine Bar. We will be featuring some wintery brews that we have been cellaring since 2010, paired with a special menu from Chef Jason Kauffman. Space is limited, so please RSVP at (314) 241-8141.  Seatings will be at 6:00 and 8:30pm.

Thursday, 09 February, 2012

5 Courses, 5 Beers, $50

P.S. Check out our Facebook page for a sneak peek of the beers we will be serving…

Twice a year when I was growing up, my family would contact a handful of Farmers in Illinois that were still raising livestock the old fashioned way. We would call the beef farmer directly two weeks ahead and ask him to pick us out a cow. When we arrived, the local butcher had prepared the entire cow, along with a whole pig, a whole lamb, and several dozen chickens. We would load all of the meat into a trailer and drive straight back to our house where it would take us a couple of hours to unload, sort and freeze all of the meat that we would have for the next six months. These drives were an especially memorable bonding time with my Dad. I still vividly remember the first trip that I was old enough to finally drive the truck myself. This was how I ate growing up, and that is what I want to bring back to my city.

Baileys’ Range will have a much larger than usual kitchen than most burger restaurants, and the reasons for this will be clear as soon as you enter the door. Want to know where we get the ice cream that just went into your incredibly delicious shake? We just made it from scratch, right here. Want to know where we got the bun that surrounds your burger? We just baked it from scratch, right here. Want to know where the pickles, the sauces, and the specialty toppings, came from? You get the idea. Most importantly, to us however, do you want to know where your beef came from? We will only use 100% Grass Fed Missouri Range Beef.

We are committed to providing superior food and ingredients to our guests at our existing restaurants, and we are excited to do so again with Baileys’ Range. Thank you to St. Louis for all of your support over the years, we hope that you will be as excited to try our new restaurant as we are to open it! If you would like a chance to try some of our ice cream along with samplings from our other restaurants and chat about the new digs, join us at the Saucy Soiree this Sunday. If you would like an invite to the private opening, please send an email to

dave@baileysrestaurants.com.

New shots of Bridge featured above. Thanks to Jess Dewes for the photos.