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Sep 26, 2016
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Gamlin Whiskey House’

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.

 

The Scoop: Gamlin Restaurant Group to open third establishment

Tuesday, June 7th, 2016

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{Gamlin Whiskey House}

Restaurateurs and brothers Derek and Lucas Gamlin announced that they will open a third establishment in the Central West End. While the name and exact concept are still being finalized, a lease has been signed for the space in the lower level of The Residences at the Forest Park Hotel, located at 4910 W. Pine Blvd. The Gamlin Restaurant Group also owns Gamlin Whiskey House and SubZero Vodka Bar.

Derek Gamlin said they plan to extensively renovate the space. “We have a good plan and are very excited,” said he said. “We’ll be renovating the facade and installing windows that will open to the outside.”

Gamlin hopes to be able to release details of the name, concept and opening date within two weeks. In the meantime, look for construction fencing and “coming soon” signs to go up as work begins.

Extra Sauce: Top 5 Cocktails of 2014

Saturday, December 27th, 2014
Matt Berkley works some odd hours as Sauce’s Nightlife critic, spending many a late night sipping crafted cocktails around St. Louis on a hunt for the very best. Here, Berkley names his top five cocktails of the 2014:

 

Sandrinas

 

No. 5:  Sandanista Shot at Sandrina’s
The recipe for the Sandanista Shot reads like it came from a fraternity cookbook. One shot of Jose Cuervo is shaken with lime juice, Worcestershire sauce, Sriracha and white pepper for this sinus clearing, adrenaline-shooting monster.

 

SaltNSmoke

 

No. 4: Tennessee Rose at Salt + Smoke
A whiskey lover’s dream, this smooth-sipping, rye-based, barrel-aged cocktail warms you from the inside out. This revelation of a drink mixes a robust Dickel Rye Whiskey with sweet ginger liquor, Peychaud’s bitters and a dash of St. Germain.

 

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No. 3: Bloody Ghost at Gamlin Whiskey House
Pepper-infused Jacobs Ghost white whiskey adds bite to this spicy masterwork. My exact description from February: “a tall, white-whiskey infused bloody mary that smacks every other bloody I’ve sample hard across the jaw.”

 

WhiskeyRing

 

 

No. 2: Kentucky Mule at The Whiskey Ring
Whether it’s the dead of winter or a scorching summer day, the Whiskey Ring’s classic Kentucky Mule is a refreshing companion. Ginger beer, a heavy dose of bourbon and a splash of lime come together in a mighty copper mug for this treat.

 

And the No. 1 drink of 2014 is…

 

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Planter’s House Punch at Planter’s House
The rum and cognac in this icy punch give it a sweet boozy kick, while the lime, lemon, grenadine, bitters and dry curacao blend in to a citrusy, complex finish. The only thing that could make you love this easy sipping drink more is the fact that it’s available to order by the bottle.

 

-Sandrina’s, Salt + Smoke and Whiskey Ring photos by Michelle Volansky; Gamlin Whiskey House and Planter’s House photos Jonathan Gayman

 

Best of Brunch: Best of Bottomless Drinking

Thursday, June 19th, 2014

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{The Bloody Ghost, a bottomless option at Gamlin Whiskey House}

 

You survived Saturday night. Still up for a few more? If you find yourself with a hollow leg come Sunday, we recommend the bottomless cocktails here for taste and price.

Vin de Set
Head upstairs to slake your mimosa yen, and since you’re there, try the Kir Royale, a sophisticated pour of Champagne and crème de cassis, a liqueur made with blackcurrants.
$12 for bottomless mimosas; $1 extra per drink for other Champagne cocktails. 2017 Chouteau Ave., St. Louis, 314.241.8989, vindeset.com
Sun. – 10 a.m. to 1 p.m.

Jax Cafe
Your ticket to the brunch buffet also earns you one on the mimosa gravy train. All aboard!
$22, includes brunch and bottomless mimosas. 2901 Salena St., St. Louis, 314.449.1995, jax-cafe.com
Sun. – 9 a.m. to 2 p.m.

Gamlin Whiskey House
In our February Nightlife column, we liked the Bloody Ghost – pepper-infused Jacob’s Ghost white whiskey and Zing Zang – so much we’re mentioning it again. Our favorite part? It’s bottomless on Sundays.
$28. 236 N. Euclid Ave., St. Louis, 314.875.9500, gamlinwhiskeyhouse.com
Sun. – 10 a.m. to 4 p.m.

The Scottish Arms
You’re committed for 90-plus minutes to that soccer game – order yourself a generously poured bottomless mimosa while you watch the match in this classic pub atmosphere.
$15. 8 S. Sarah St., St. Louis, 314.535.0551, thescottisharms.com
Sun. – 10 a.m. to 3 p.m.

Central Table Food Hall
With unlimited mimosas and unlimited bloody marys, this popular Central West End spot is a shoo-in for a hang-loose Sunday brunch.
$15. 23 S. Euclid Ave., St. Louis, 314.932.5595, centraltablestl.com
Sun. – 10 a.m. to 3 p.m.

Cielo
It doesn’t get any more elaborate – or delicious – than Cielo’s bottomless bloody mary bar, otherwise known as Mary Mayhem. Choose from about a dozen infused spirits, six different flavors of ice cubes and countless garnishes.
$12. 999 N. Second St., St. Louis, 314.881.2105, cielostlouis.com
Sat. and Sun. – 10 a.m. to 2:30 p.m.

-photo by Jonathan Gayman

The Scoop: Ivy Magruder to take the reins at Panorama, dining operations at St. Louis Art Mueseum

Thursday, May 15th, 2014

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Chef Ivy Magruder is taking the helm at the Saint Louis Art Museum beginning June 9. Magruder will oversee all museum dining services, which are operated by Bon Appétit Management Co. This includes Panorama, the museum’s cafe and its catering services.

Chef Edward Farrow had led culinary operations at the museum since Panaroma opened in July 2013. According to SLAM communication manager Matthew Hathaway, Farrow will continue to work with Bon Appétit in other capacities.

David Marshall, Bon Appétit’s general manager at SLAM, said in a statement released today that the museum is fortunate to welcome Magruder to both organizations. “He understands St. Louis and the region and diners’ expectations, which will be reflected in a fresh approach to our menus,” he said.

Magruder said he will stick with Bon Appétit’s French and Italian approaches at Panaroma, but he wants to emphasize an “approachable, St. Louis-oriented” menu. He also hopes to bring more visibility to Bon Appétit’s growing catering operation. “You can’t get any hotter than [Bon Appétit],” Magruder said. “They’re white-hot … and I have a pretty good pulse on what is popular in St. Louis.”

Magruder is currently corporate executive chef for Gamlin Restaurant Group, which operates Gamlin Whiskey House, Sub Zero Vodka Bar and Taha’a Twisted Tiki. He joined the company in September 2013, and his final day is June 8.

Gamlin Restaurant Group co-owner Lucas Gamlin said Magruder informed him about the opportunity at SLAM in April, but that the chef made his decision just days ago. “He decided it was the best move for him and his family,” Gamlin said.

Gamlin said the search for Magruder’s replacement will begin soon. In the interim, Gilberto Espinosa, chef de cuisine at Gamlin Whiskey House, will manage the kitchens with the assistance of Jaime Gomez Ortiz, kitchen manager at Sub Zero.

Garrett Faulkner and Catherine Klene contributed to this report.

-image courtesy of Vin de Set’s Facebook page

The List: Smoked Manhattan at Gamlin Whiskey House

Thursday, April 3rd, 2014

Welcome to The List, our annual homage to the people, places, dishes and drinks we love in St. Louis. Don’t miss a single pick; click here to read the whole List and share your thoughts on Twitter with #thesaucelist.

 

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What came first – the cocktail or the glass? For Derek Gamlin, it was definitely the glass. Introduced to the whiskey pipe by a colleague, Gamlin saw its potential and bought as many as he could find. All that was left was coming up with a cocktail to do it justice. Enter: Smoked Manhattan. Once the restaurant’s house-exclusive Knob Creek Single Barrel Reserve, Antica Formula vermouth, whiskey barrel-aged bitters and a touch of cherry juice are poured into the whiskey pipe (yours to keep), a bartender adds cherry wood chips to a motorized smoking gun and infuses the drink with smoke for almost a minute. What results is a smoky, robust (and admittedly pricey) Manhattan that will have you dreaming of Luxardo cherries and leaving with a sweet souvenir to boot. – S.M.

236 N. Euclid Ave., St. Louis, 314.875.9500, gamlinwhiskeyhouse.com

-photo by Jonathan Gayman

 

This week, Michelle Volansky is obsessed with…

Thursday, January 23rd, 2014

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{Newberry Furniture is a special addition to the St. Louis craft scene. Its kitchen items and furniture pieces are gorgeous and completely handmade. I whip out my Newberry cheese board for special occasions, and my table immediately becomes Instagram-worthy.}

 

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{While Gamlin Whiskey House seems as though it was made for my bearded, whiskey-loving boyfriend, I think the Gamlin brother’s newest establishment, Taha’a Twisted Tiki, opened just for me! Give me fun, fruity drinks and a kitschy atmosphere, and I’ll hang out all night. My favorite drinks are the Taha’a floats. House-made ice cream and soda in creative, refreshing flavor combinations like mango and hibiscus make me one happy lady.}

 

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{My go-to present is a gift basket from Parker’s Table. When you’re in a hurry, you can pick one of their themed baskets filled with local goodies, or if you have time, take a leisurely walk around the store and pick out everything yourself. The knowledgeable staff always help me make a great custom basket at a reasonable price.}

Matt Berkley’s Top 5 Cocktails of 2013

Tuesday, December 31st, 2013

Matt Berkley works some odd hours as Sauce’s Nightlife critic. In 2013, he spent many a late night] sipping crafted cocktails around St Louis on a hunt for the very best. Here, Berkley names his top five cocktails of the year: 

 

No. 5: Smoke and Fire from Mission Taco Joint
Hellfire bitters set off hints of peach and serrano syrup in this refreshing, mezcal-laden masterpiece.

 

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No. 4: The Rattlesnake King at The Fortune Teller Bar
Smooth-drinking W.L. Weller Special Reserve 7-year-old bourbon is reinforced with a hit of apple brandy and fresh orange.

No. 3: House Manhattan at Gamlin Whiskey House
Robust oak and sweet vanilla flavors mingle in the Knob Creek Single Barrel whiskey that was handpicked for this standout take on a classic Manhattan.

 

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No. 2: Pimm’s Cup at Bar Les Frères
This easy sipping, warm-weather drink is fashioned with fresh cucumber and sprigs of mint.

 

And my No. 1 cocktail of 2013 is…

 

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Beetnik Margarita at Atomic Cowboy
Fresh beet juice substitutes for lime juice in this potent little drink. My exact words in September: “Though I’m indifferent to beets, beet juice and actual beatniks, I love this drink. It’s a savory-sweet monster of a cocktail with a surprisingly tangy kick and a healthy wallop of tequila.”

And an honorable mention goes to moonshine cocktails from Hendricks BBQ. Subtle and smooth at first, these white whiskeys cocktails serve delightful a knockout punch of rich flavor.

-Bar Les Frères and Atomic Cowboy photos by Jonathan Gayman

 

 

The Scoop: Two CWE restaurants debut, plus new noshes at MX Movies

Friday, October 18th, 2013

Fall is in the air. That means lots of new restaurants opening doors and loads of menu changes. The Central West End is seeing the debut of two restaurants, while this weekend moviegoers at MX Movies downtown can watch a flick with some new eat-in-the-dark foods.

091013_johnperkins{Juniper chef-owner John Perkins}

 

For Entre chef-owner John Perkins, the pop-up has run its course. Agrarian, his latest temporary restaurant, is out, and he’s ready to roost in the space at 360 N. Boyle Ave., with only one concept, as The Scoop first reported, in early September. The restaurant is called Juniper; the focus is southern cuisine. Juniper opened this week and serves dinner Wednesday through Sunday.

 

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101813_gamlin1{A Manhattan featuring hand-selected bourbon at Gamlin Whiskey House (top),  a mint julep (bottom left), a whiskey flight (bottom right) }

 

On Oct. 21, Gamlin Whiskey House will enter the scene as St. Louis’ first whiskey house. Located at 236 N. Euclid Ave., the highly anticipated restaurant will focus on paring whiskey with creatively prepared comfort food. The bar will have a selection of 270 whiskeys, including its own hand-selected barrels, as well as more than four dozen whiskey-centric cocktails. Helming the kitchen is Ivy Magruder, who recently left his post as exec chef and GM at Vin de Set to join owners Derek and Lucas Gamlin in their new venture. The liquid side of the house is guided by the hand of Dustin Parres, now corporate bar manager for the Gamlin Restaurant Group, which includes Sub Zero and soon-to-open Taha’a Twisted Tiki. During its first week of service, Gamlin Whiskey House will open at 4 p.m. Lunch service will begin the week of Oct. 28.

 

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{MX Movies kitchen leader Jeramy Perry with a spread of flatbread pizzas}

 

Today marks the newest round of changes to the food at MX Movies. One draw for the theatre when it opened in January was that patrons could have an enhanced experience by ordering bistro-like fare from the touch screen next to their seats instead of munching on typical concession items such as candy and popcorn. Some 10 months after Josh Galliano, consulting chef for MX Movies developed the initial menu, the staff at MX has made tweaks so that “more things are easier to eat in the dark,” said GM Chris Bruemmer. New menu items include shrimp and beef tacos, quesadillas, shrimp cocktail and a variety of flatbread pizzas. Among the latter, try the barbecued chicken, a crisped pita topped with barbecue sauce, southwest-seasoned chicken, bacon, smoked cheddar and red onions.

 

 

 

 

The Scoop: Ivy Magruder to leave Vin de Set, will join Gamlin brothers

Friday, September 20th, 2013

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Ivy Magruder has resigned as executive chef and general manager of Vin de Set to take on the role of corporate executive chef at Lucas and Derek Gamlin’s three restaurants, Sub Zero Vodka Bar, soon-to-open Gamlin Whiskey House and soon-to-open Taha’a Twisted Tiki.  Magruder is taking the place of Ian Craig, who The Scoop reported leaving the Gamlin group last Friday.

Regarding Magruder’s departure, Vin de Set owner Paul Hamilton said, “The parting was mutual. He was ready to grow and do more, and we are excited for him at his new position. He’s a great friend of ours.” For the last five or so years, Hamilton said, Magruder had been mainly working as general manager, but he still had his hands in the kitchen. Karen Caputa of Ballpark Hilton has been hired to work as general manager, while Hamilton reported no changes in Vin de Set’s kitchen.

On the hiring of Magruder, Lucas Gamlin told The Scoop, “We’ve always admired what he’s done, and we wanted the opportunity to work with him.” Magruder will officially join the restaurant group in the next two weeks.

-Image courtesy of Vin de Set’s Facebook page

 

 

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