ST. LOUIS – A 15-year long dream is finally reality for the St. Louis duo who owners several restaurants.

Thursday evening, the Bailey’s Restaurants family announced its sparkling new addition in St. Louis’ historic Lafayette Square neighborhood. One year ago, L’Acadiane opened on the ground level in conjunction with a television series pilot. And now the building houses POP as the realization of the Baileys’ original dream and vision for the space.

POP, owned by David and Kara Bailey is in the same building that housed their first restaurant, Baileys’ Chocolate Bar – which now occupies the upstairs at 1915 Park Ave.

“POP is a sparkling bar,” owner David Bailey said. “It’s a restaurant where you can gather with friends, where you can have a first date or where you can have a 500th date. And it’s a place where bubbles are for drinking with food or drinking with even more bubbles.”

The drink menu focuses on bubbles from France, Spain, Italy, U.S., regions south of the equator and the rest of Europe. POP is a place where bubbles are understood to be for everyday - They’re not just for a birthday or New Year’s Eve celebration, but for a regular Thursday, POP owners said.

‘The philosophy of POP is that bubbles are for now, they’re not for later. They’re for spending time with people who make each other happy. And if bubbles make time with those people even happier, why wait? Drinks also include sparkling wines, ciders, classic cocktails, beers and more,’ POP owners said.

So, what’s on the food menu? The menu is separated into snacks and small plates along with entrees and boards.

Small plates range from Poutine — bacon fat fries, red gravy, lardon, and cheddar to Duck Crostini — gjetost spread, arugula, champagne vinaigrette and crostini. Boards include a Charcuterie with capicola, genoa, cured duck, mustard, popover, maple smoked cheddar and black pepper crackers and Fruits de Mer with shrimp terrine, salmon lox, cured sturgeon, horseradish cream, lemon, caper and dill crackers. Entree examples are Scallops with beet hache, caper, lattice potato chip, and safflower beurre blanc; Duck Confit, a dry cured duck leg, duck stock risotto, fermented red cabbage in miso, fermented orange peel and arugula coulis; and a Pork Tenderloin prepared with fennel and coriander crusted pork, dijonaisse, grapefruit, smashed potato and fermented leek .

POP is located at 1915 Park avenue.

Monday-Tuesday: Closed

Wednesday-Thursday: 4 p.m. to 12 a.m.

Friday-Saturday: 4 p.m. to 1 a.m.

Sunday: 4 p.m. to 11:30 p.m.