Small Batch will be restaurateur David Bailey’s fifth culinary endeavor in St. Louis. The vegetarian restaurant has been in the works for the last decade; Bailey wasn’t able to find the right location for his meatless menu until he secured a space in the city’s old Ford Motor Building. Small Batch’s cuisine will be innovative and not limited to one region’s fare or attempt to imitate meat, according to Riverfront Times. “We’re really wanting to make good food that makes it sort of irrelevant that meat’s not at the center of the plate,” Bailey says. Along with homemade pasta, the eatery will feature exclusive drink offerings such as bourbon and American whiskey.
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