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Oct 22, 2017
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Posts Tagged ‘Paul Hamilton’

St. Louis restaurants to raise additional aid for hurricane victims

Thursday, September 28th, 2017

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St. Louis-area restaurants are coming together once again to provide aid for Hurricanes Harvey, Irma and Maria victims.

The Hamilton Restaurant Group hosts the Saint Louis Restaurants Hurricane Relief Fundraiser tomorrow, Sept. 29, from 6 to 9 p.m. at Moulin Events. Proceeds from this ticketed event will be split between nonprofits AmeriCares and the Love for Love City Foundation.

Hamilton Restaurant Group co-owner Paul Hamilton said his family owns property in the Caribbean and wanted to support that community. “We have friends and family there,” he said. “Everyone from the Caribbean to Florida is in this, and there’s just so many people affected.”

Tickets are available online or at the door. Admission includes food tastings from Hamilton’s restaurants Vin De Set, PW Pizza, Eleven Eleven Mississippi and 21st Street Brewers Bar and Charleville Brewing Co. & Tavern, as well as 11 other restaurants, including Polite Society, SqWires, Cunetto’s and LoRusso’s. and there will be live and silent auctions and live music. Heidi Glaus of “Show Me St. Louis” will emcee the event.

Two of the newest additions to Baileys’ Restaurant Group will also participate: Hugo’s Pizzeria and the upcoming L’Acadiane. “Beyond [the fundraiser] being a good cause and there being people in serious need, we’ve been in the neighborhood with Paul and Wendy Hamilton for several years and we respect them,” said owner Dave Bailey. “They reached out to restaurants in the neighborhood, and the credit really goes to them.”

Lafayette Square neighbor Square One Brewery and Distillery will also provide food and drink at the fundraiser. Owner Steve Neukomm also owns property in Florida and understands Irma’s overwhelming effects on the community. “I’ve been dealing with our condo down there,” he said. “It’s really affected us all.”

Photo courtesy of Hamilton Restaurant Group

Rachel Wilson is an editorial intern at Sauce Magazine. 

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The Scoop: Hamilton Hospitality, Charleville Brewing to open brewery, restaurant in 2017

Monday, October 3rd, 2016

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Combine the brewing prowess of a Ste. Genevieve staple with the skill and experience of a downtown restaurant powerhouse, and you have Charleville Brewing Co. and Restaurant. The owners of the Ste. Genevieve brewery have joined forces with Paul and Wendy Hamilton of Hamilton Hospitality to open the new concept at 2101 Chouteau Ave., in early 2017.

Co-owner Paul Hamilton said he had just purchased the space across the street from his current Chouteau Avenue establishments (21st Street Brewers Bar, PW Pizza, Vin de Set and Moulin Events) when Charleville director of operations Tait Russell approached him about a partnership for a downtown brewery. “It was serendipitous,” Hamilton said. “I’ve always really liked Charleville and respected them for what they do.”

Russell said after a decade of distributing in the St. Louis area, Charleville wanted to bring a brewing operation to its largest market. “It was important to bring our brand and our beer closer to the population,” he said. “If you can’t bring them to you, bring it to them.”

Charleville’s Ste. Genevieve facility will continue to serve as the base of its operations, with a 30-barrel system pumping out the majority of the brewery’s offerings. Russell said the 7-barrel system at the Chouteau location will let him “be more playful in what we can do with small-batch things,” including exclusive offerings for all of Hamilton Hospitality’s restaurants, like Eleven Eleven Mississippi. Hamilton said the counter-service restaurant will see a menu heavy on appetizers and elevated comfort food dishes.

Customers can get a sneak peek of the new space at the Boar & Brew Barrel-Aged Bottle Release Party Oct. 20. Charleville will pour and sell rare bottles including barrel-aged Box of Chocolates and barrel-aged barleywine, while the team at 21st Street Brewer’s Bar roasts a whole hog for the occasion. More details are available online.

Sneak Peek: 21st Amendment: The Brewers Bar

Friday, March 7th, 2014

Paul and Wendy Hamilton, owners of Vin de Set, Moulin event space, PW Pizza, The Malt House Cellar and Eleven Eleven Mississippi, are just about ready to debut their new concept, 21st Amendment: The Brewers Bar. The bar, located in the basement of their building at 2017 Chouteau Ave., will open to the public this Monday, March 10.

21st Amendment’s primary focus is local, craft beer. Every brewery within a 100-mile radius of the bar will be represented on tap or by the bottle. There will even be a wall where 8-by-11-inch photos of local brewers will hang.

Since the bar has 50 taps and more than 50 different bottles, there is still room for more beer, so Paul Hamilton is also including regional favorites, such as Goose Island from Chicago and Boulevard Brewing from Kansas City. He plans to fill any leftover tap handles with great craft beers from beyond the Midwest, such as Anchor Steam from San Francisco.

Hamilton said he wanted to open a new venue that filled a need in the neighborhood. He didn’t want to compete with existing businesses; rather, he hopes to help make Lafayette Square an even bigger destination for those looking to eat and drink.

The Hamiltons’ building, which houses all their other ventures besides Eleven Eleven, was built in 1876 and was home to Schnaider Brewery, one of St. Louis’ first and largest breweries. Some of the building’s original wood can still be found in the space, and much of the remaining wood – oak, black walnut, cherry – used in the bar and tables comes from trees on the Hamiltons’ personal property in South County.

21st Amendment will be open daily from 4 p.m. to close, which will be between midnight and 1:30 a.m., depending on the night’s crowd. Bar snacks like soft pretzels and meat and cheese boards will be available, and patrons can also order food from PW Pizza to be delivered to the bar.

Although 21st Amendment is not even open yet, the Hamiltons already have more plans. In the space adjacent to their new bar, they hope to have a biergarten up and running by next fall.

 

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-photos by Julie Cohen

The Scoop: St. Louis brewer’s bar to open in basement of Vin de Set building

Wednesday, November 27th, 2013

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It’s been a mere 18 months since Paul and Wendy Hamilton opened PW Pizza, but they aren’t really ones to sit still. The owners of Vin de Set and Moulin event space, also housed with PW Pizza inside the building at 2017 Chouteau Ave., as well as nearby Eleven Eleven Mississippi, have more projects in the works.

Paul Hamilton explained he will be converting 1,800 square feet of unused banquet space in the basement of the Chouteau Avenue building into what he called a “St. Louis brewer’s bar.” The bar will serve draft beer brewed within a to-be-determined radius of St. Louis. The local brewing pride will carry over to the decor with portraits of brewers and their bios hanging atop the 20-seat bar. While beer will take the spotlight, Hamilton said there will be a full bar offering wine and spirits, adding that he would like to offer a bourbon locker component, as that is his favorite spirit. The bar will not offer food; patrons can order from PW Pizza.

Hamilton described the space as “rustic” and “masculine,” vibes that will come from the stone walls and from reclaimed wood that will be used to build the bar and a smattering of high-top tables. He hopes to open the to-be-named bar by the end of February, in time for the annual Centennial Beer Festival, which will take place in the historic building.

Hamilton said the opening is not in response to the soon-to-open Planter’s House across the street. “They are a classic cocktail [place],” he said. “This is more beer concentrated. We never want to compete. We try to do something different.“ He cited his pizzeria as an example. “We did it because there was no pizza in the area, especially sit-down. Why do something to directly compete?”

Hamilton also said that with many new restaurants and bars opening in Lafayette Square, he hoped to organize an advertising co-op extension of the Lafayette Square Business Association to promote the neighborhood as an entertainment and dining district, similar to The Grove and Washington Avenue downtown. “Tripel, Element, Moulin and all of [the restaurants in this building], Planter’s House … there’s enough going on.”

Well, not quite enough. Hamilton isn’t done moving. He is purchasing the building adjacent his own at  2101 Chouteau Ave., with plans to convert what is currently 4,000 square feet of auto parts storage into another Moulin banquet room. “We’re really busy with banquets,” he said, noting that the main Moulin banquet room was nearly all booked for Saturday evenings in 2014. “It allows us to do two big weddings and a small wedding at the same time.” When that space opens in fall 2014, Hamilton will open the 2.5-acre parking lot across the street to facilitate guest parking.

 

 

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: Chef Carl Hazel to leave The Scottish Arms for Eleven Eleven Mississippi

Wednesday, March 14th, 2012

Carl Hazel, executive chef at The Scottish Arms, will be leaving that post in early April to helm the kitchen at Eleven Eleven Mississippi in Lafayette Square. Hazel told The Scoop that his decision to leave was based on a desire to “branch outside from the kind of Scottish-English-Welsh” cuisine that he has been preparing for the last four and a half years at the Central West End restaurant. “Mediterranean food is something I have always really enjoyed and it was a bit more of my specialty before I started at The Scottish Arms,” he said of the menu focus at Eleven Eleven.

Paul Hamilton, owner of Eleven Eleven Mississippi, expressed his pleasure at adding Hazel to the culinary team. “I have known Carl for years and always enjoyed his style,” he said, citing whole hog butchering as one such example. “It fits well with our [style] and we’re looking forward to what he is going to bring to the table.”

Hamilton noted that the change enables Bob Colosimo, who has worked as both executive chef and general manager at Eleven Eleven Mississippi for the last three years, to focus on his original role as GM of the restaurant.

 

The Scoop: Vin de Set, Eleven Eleven Mississippi owners to open PW Pizza

Wednesday, February 16th, 2011

021611_pwpizzaUPDATE: Paul Hamilton told The Scoop that he plans to open the doors to PW Pizza on Tuesday, May 10.

Paul and Wendy Hamilton will soon be tossing pizza pies. The owners of Vin de Set and Eleven Eleven Mississippi told The Scoop that come late April, they will open PW Pizza on the first floor of the Vin de Set building at 2017 Chouteau Ave.

PW Pizza – the initials are a stand-in for Paul and Wendy’s first names – will be an upscale pizza place serving lunch and dinner seven days a week. The focus will be on using fresh, local ingredients including cured meats and vegetables from local suppliers to prepare a wide selection of pizzas, soups and salads; one section of the pizza menu will even be dedicated to healthy options. PW will offer three types of crusts: original, which Paul Hamilton described as “East Coast-style – not super thin, but certainly not deep dish;” whole wheat; and gluten-free. It will be beer and wine only at the bar, with 10 micro brews on draught and another 40 by the bottle.

While some of the inspiration for PW Pizza came from a trip to Italy the Hamiltons took last year, the couple had been wanting to open a pizza joint for quite some time. Originally, they looked to house PW in The Chouteau Room at Vin de Set but opted not to give up the popular banquet space. So when Salon Rouge on the first floor of the building – which the couple owns – opted not to renew their lease, the space became available for the Hamiltons to move ahead on their new restaurant. They’re hoping the new restaurant will fill a void in the Lafayette Square area for “a good pizza place to dine in that also has a nice décor,” explained Paul Hamilton. “We want to [make] as good or better pizzas than anyone around and offer a good environment.” Sharing space in the 2,000-square-foot, 80-seat restaurant will be pizza parlor game faves: two pool tables, shuffleboard, dartboards and foosball.


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