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Sep 24, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Lucas Gamlin’

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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Chef Carl Hazel takes helm at West End Grill & Pub

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Gamlin brothers unveil concept for new project

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

072016_1764

 

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.

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 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

 

 

The Scoop: Gamlins lose Ian Craig, gain Lisa Fernandez-Cruz

Friday, September 13th, 2013

091313_steak{Dry-aged Rib-eye steak, on the menu at the soon-t0-open Gamlin Whiskey House}

 

As Derek and Lucas Gamlin prepare to open Gamlin Whiskey House to the public Sept. 30, they find themselves down a chef. Ian Craig, who has worked at their vodka-centric bar and restaurant, Sub Zero, for the last seven years and helped with the menus for Gamlin Whiskey House and sister restaurant Taha’a Twisted Tiki, is no longer executive corporate chef for the Gamlin’s growing businesses.

Lucas Gamlin told The Scoop today that Craig resigned from his position yesterday, Sept. 12, in a mutual parting of ways. Gamlin expressed confidence that the opening of Gamlin Whiskey House will proceed smoothly, noting that the menu is already developed. The Gamlins will begin interviewing candidates for the corporate chef position next week, said Lucas. Craig could not immediately be reach for comment.

While the Gamlins are searching for an executive corporate chef, their search for a pastry chef has ended. Lisa Fernandez-Cruz, formerly of The Restaurant at The Cheshire has come aboard. Fernandez-Cruz will be responsible for desserts at all three Gamlin-owned restaurants.

-Photo by Michelle Volansky

 

 

Hit List: Three new restaurants to try this month

Friday, September 6th, 2013

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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.

 

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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.

 

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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

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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.
 

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