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.