Revisiting Small Batch in Midtown Saint Louis
If there’s anyone who could pull of a whiskey-bar-meets-vegetarian-forward-restaurant concept, with loads of vegan and gluten-free options available, it’s St. Louis restaurateur David Bailey. It’s inspiring to see Bailey excel with a genre that’s wildly different from his other endeavors like the elevated burger-and-fries diner Baileys’ Range, Rooster or the Bridge Tap House & Wine Bar.
Vegetarians often are left sifting through menus that explicitly cater to meat eaters, but not at Small Batch. Bailey and his team make use of tofu, house-made pasta, pesto and bread baked fresh daily, so diners won’t be trading meat for flavorless entrees. Quite the opposite: the filling, delicious combinations will leave you sated and surprised by the thought of meatless pleasures.
The menu offers vegetarian versions of traditional meat dishes, like cavatelli and bolognese: The bolognese is made with ground beets, cremini mushrooms, mustard greens and rich cream sauce, while the cavatelli is made with pesto, capers, tomatoes, red onion, Kalamata olives and feta. Be sure to choose a libation to enjoy alongside your entree from more than 100 options, and savor the array of flavors within both.
All photos by Carmen Troesser for GUIDED: Saint Louis. This story was originally published in GUIDED: Saint Louis Exploring Midtown. Read the full issue.