when david bailey gets involved with a new restaurant, we pay attention. pretty much everything this guy touches turns to gold, and each new restaurant garners even more accolades. so, when a couple of months ago we read about his newest project, we shot him an email to let us know if he'd make sure we were there for the "soft" opening. well, that opening was last night, and we were lucky enough to be in the neighborhood.
what we found in bailey's range was a massive space. we're not sure how many it can seat, but it must be in the hundreds. the biggest surprise, though, was the discovery of mikey warhover manning the kitchen. formerly head chef at terrene, warhover has serious skills, and it's his job at bailey's range to design the menu and make sure bailey's new restaurant is one to remember.
the veggie patty at bailey's range is different than all the others in town, as it's made of pinto beans and hominy. warhover spent many moons perfecting the veggie burger at terrene, and he's using the exact same toppings on his bailey's range version: avocado mousse, jicama, and queso fresco. this new burger is quite good, but it becomes truly memorable when you add the chipotle ketchup to it. in any case, if these toppings don't appeal to you, bailey's range has countless others to sate you, from the exotic to straight up pickles and mustard.