Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 26, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Gamlin Whiskey House’

Best of Brunch: Best of Bottomless Drinking

Thursday, June 19th, 2014

061814_bloodyghost

{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

092013_ivy

 

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.

 

040314_smokedmanhattan

 

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

header_michelle012314_3t_01

{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.}

 

012314_3t_02

 

{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.}

 

012314_3t_03

 

{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.

 

120313_02_rattlesnake

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.

 

120313_01_pimms

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…

 

120313_04_beetnik

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.

 

101813_gamlin2

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.

 

101813_mx

{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

092013_ivy

 

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

 

 

Hit List: Three new restaurants to try this month

Friday, September 6th, 2013

090313_gamlin

Gamlin Whiskey House: 236 N. Euclid Ave., St. Louis, Facebook: Gamlin Whiskey House

From the owners of Sub Zero Vodka Bar comes whiskey-and-steak place Gamlin Whiskey House, opening in late September. Brothers Derek and Lucas Gamlin have brushed the dust off the old-school steakhouse concept and have given it contemporary flavor, pairing beefy entrees with a selection of fine whiskeys from around the world. You’ll find classic steakhouse fare like a 16-ounce dry-aged rib-eye steak, as well as comfort fixin’s like a grass-fed beef potpie and bourbon fried chicken. Booze highlights include hand-selected whiskeys on tap, bourbon and whiskey flights and nearly two dozen craft cocktails.

 

090313_hitlist_element

Element: 1419 Carroll St., St. Louis, 314.241.1674, elementstl.com

Sept. 6 marks the grand opening of Element, a restaurant and lounge located on the second and third floors of the former City Hospital power plant. Collaboration is the core concept at Element, where executive chef Brian Hardesty and four other chefs will offer new American cuisine that highlights peak-of-season ingredients on large and small plates. The newly renovated space retains an industrial feel with exposed metal and brick, yet it’s softened by warm lighting and dining tables fashioned from reclaimed wood. If it’s date night, head upstairs to the lounge and grab a seat at the massive, elegant bar or one of the royal high-back armchairs. Then enjoy draft beer, wine or one of a dozen cocktails paired with a cheese or charcuterie plate from the lounge menu. Before you leave, catch a glimpse of the downtown skyline from the terrace.

 

090313_hitlist_biergarten

The Biergarten at Anheuser-Busch St. Louis Brewery: 12th and Lynch streets, St. Louis, 314.577.2626, budweisertours.com

It holds a permanent place on your where-to-take-out-of-towners hit list, but A-B has given us another reason to return to its storied brewery in Soulard. The Biergarten, a new, 275-seat outdoor space adjacent to the tour center, offers 17 A-B beers on tap along with beer-friendly food. Best of all, you don’t have to take the tour to hang at The Biergarten. So let the in-laws listen to the spiel while you sip on Stella.

-Photos by Michelle Volansky

 

The Scoop: Sub Zero owners to open tiki bar, sign vodka bar deals with Blues, Rams

Monday, August 5th, 2013

080513_subzero

 

It’s not enough for brothers Derek and Lucas Gamlin, owners of Sub Zero Vodka Bar to be in the throes of transforming the old Liluma space into Gamlin Whiskey House, slated to open in a matter of weeks. The brothers are juggling multiple projects.

For starters, the Gamlins are on track to open another venue, also in September. This one will be a tiki bar called Tahaa Twisted Tiki, located at 4199 Manchester Ave., across the street from Sanctuaria in The Grove. Formerly Premium Lounge, Tahaa (an island located in French-Polynesia) is in the midst of a makeover. When construction is complete, the interior will have more of a nightclub feel, explained Derek Gamlin, while the laidback patio will double in size and boast an outdoor bar, tiki torches and a firepit.

The drink menu is being developed by Dustin Parres, who has become the executive bartender for all the Gamlins’ ventures. Eric Weis, currently at Sub Zero, will become bar manager at Tahaa. Since there is no kitchen at Tahaa, Gamlin noted that “we have to be creative.” The solution: a gas grill outside for firing up fare such as kabobs with a Polynesian twist.

Oh, but there’s more. The Gamlin’s have finalized deals with two local professional sports teams to bring vodka to thirsty fans. The Scottrade Center, home of the St. Louis Blues, will see four Sub Zero spots circling the rink. The Sub Zero Vodka Bar-Grey Goose Club will be a venue only accessible to Blues season ticket holders; however, general ticket holders can sip away at one of three bars inside the arena. One will be located on the main level in the space formerly called Pearl Bar, and two satellite bars will be located on the upper level.

Finally, Gamlin said Sub Zero also has finalized a contract with the St. Louis Rams that includes a five-year extension on the club it currently operates at the Edwards Jones Dome and the addition of two more Sub Zero bars at the stadium.

“It’s going to be a great year for us,” summed Gamlin.
 

The Scoop: Old Liluma to become Gamlin Whiskey House, opening in June

Wednesday, March 20th, 2013

Whatever happened to Derek and Lucas Gamlins’ plans to open a steakhouse in the old Liluma space in the Central West End? We were asking the same question, considering that the brothers, who also own Sub Zero Vodka Bar, had announced the venture back in November and pegged this month to open their contemporary American steakhouse.

Today, Derek Gamlin provided an update regarding action at the space at 236 N. Euclid Ave. The restaurant, whose name had been heretofore undisclosed, will be called Gamlin Whiskey House. While it will still be a steakhouse as previously planned, Gamlin emphasized that it would not be an “old-school” steakhouse. Rather, it will have a casual feel and be “bar forward.” As the name implies, Gamlin Whiskey House will carry an extensive selection of whiskey, with an emphasis on bourbon. The Gamlins, along with bar manager Dustin Parres (who currently oversees bar operations at Sub Zero) will be hand-selecting barrels of bourbon and making the spirit available on tap. “Eventually, we want to have six barrels on tap,” Gamlin said.

Gamlin declined to provide details of the food menu; however, he confirmed, that Ian Craig, executive chef at Sub Zero, is still slated for the top kitchen spot at the steakhouse. Jim Fiala, chef-owner of The Crossing, Acero and the shuttered Liluma, continues to be involved in the project, per Gamlin.

When asked what had delayed the project, Gamlin explained, “There was a snag in the lease.” The Gamlins expect to sign a renegotiated lease next week, and he noted that the restaurant has already been given its liquor license. Construction is expected to commence in two weeks; June 1 is the target opening date.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004