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Sep 24, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘1764 Public House’

Chef Carl Hazel takes over Gamlin Whiskey House kitchen

Thursday, August 31st, 2017

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Carl Hazel has quietly taken the reigns as executive chef of Gamlin Whiskey House. Most recently, he had been executive chef at West End Pub and Grill.

Hazel assumed the role in July, and since then, he has worked with Gamlin Restaurant Group’s corporate chef Ryan Cooper to get a feel for the kitchen and the organization.

Hazel said Gamlin Whiskey House’s focus meshes up well with his background, especially his lengthy tenure as executive chef at The Scottish Arms.

“Gamlin Whiskey House being big on meat and whiskey is right up my alley,” Hazel said. “And after talking with some industry friends that have worked for (owners) Derek and Lucas (Gamlin) in the past, I couldn’t find anyone who said anything negative about them at all.”

Hazel said he doesn’t foresee any big menu changes at Gamlin Whiskey House until after the company’s latest project, 1764 Public House, opens later this year at 39 N. Euclid Ave.

“We’ll do some tweaking when (1764 Public House) opens because a couple of the items here will probably fit the menu and environment down there,” he said. “We’ll be looking at more of a broad menu change in late fall or early winter.”

Hazel said he welcomes the challenges of working in a bigger, high-volume kitchen.

“The numbers we put up are astounding,” he said. “It’s quite an undertaking to keep up with everything and everyone, but I’m really enjoying it.”

Photo courtesy of Gamlin Whiskey House

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Sunday, July 24th, 2016

From new Korean restaurants in Chesterfield to chef changes at Central West End institutions, here’s what went down in the STL restaurant scene, in case you missed it.

 

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1. The Central West End’s newest establishment, courtesy of Derek and Lucas Gamlin (of Gamlin Whiskey House and SubZero Vodka Bar) will be called 1764 Public House and will open at 4910 W. Pine Blvd.

2. Expansion has been the theme this year for LuLu Seafood and Dim Sum, which recently launched its first food truck and plans to open two locations this fall called LuLu Asian Kitchen.

 

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3. After taking six months off, chef Carl Hazel is once again top toque in the kitchen. Hazel started as executive chef at West End Grill & Pub (WEGAP) on July 13.

4. After a limited trial run earlier this year, Katie and Ted Collier, along with Katie’s mother Belinda Lee and brother Johnny Lee, have secured a space in Creve Coeur where they will launch Vero Pasto – a meal delivery service initially offering a weekly selection of pizza and pasta.

5. Don’t let the Kampai Sushi Bar sign fool you. Yori, a new Korean restaurant, has opened at 1637 Clarkson Road in Chesterfield.

 

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6. One day in late June, a staircase appeared in 4 Hands Brewing Co.’s tasting room. It was the last element of the massive expansion, one that required drilling through solid concrete to construct. The brewery quietly opened the new space to the public a month ago.

7. Stone Summit Steak & Seafood opened doors at 17 Cliff View Drive in Wentzville on Monday, July 18. The massive 300-seat restaurant serves everything from 60-day dry-aged steak to yellowfin tuna.

The Scoop: Gamlin brothers unveil concept for new project

Wednesday, July 20th, 2016

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The Central West End’s newest establishment, courtesy of Derek and Lucas Gamlin (of Gamlin Whiskey House and SubZero Vodka Bar) will be called 1764 Public House and, as previously announced, will open at 4910 W. Pine Blvd. Breaking with the spirit themes of their other establishments, 1764 Public House will instead honor the history of the building, as well as the city of St. Louis.

“When we started researching the building, we discovered it had so much crazy St. Louis history, we felt we had to do something that would harken to that history,” said Lucas Gamlin.

Gamlin said the building used to house Circus Snack Bar nightclub in the middle of the 20th century during which time pianist Liberace was a weekly fixture, as were other famous artists.

To harken to that history, the food menu at 1764 Public House will include versions of the Lou’s most iconic dishes including “a twist on hand-made toasted ravioli.” While the menu is still being finalized, diners can also expect St. Louis-style pizzas with and without Provel.

In a move Gamlin admits is ambitious, the restaurant will serve breakfast, lunch, dinner and a late-night crowd. Customers can expect to see local doughnuts, as well as de rigueur local beers on 16 or so taps. A curated spirits and cocktail list, as well as a wine list, will round out the beverage program.

An opening date has not been set, but when doors open, the space will accommodate around 120 diners inside with additional space for guests outside. “We want to open a comfortable, casual place that people can come to every day for breakfast, lunch and dinner,” said Gamlin.

 

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