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Jan 23, 2018
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Posts Tagged ‘Sub Zero Vodka Bar’

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

Friday, September 20th, 2013



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



The Scoop: Rams hope to score touchdown with new food items this season

Wednesday, September 4th, 2013




As the St. Louis Rams get set to begin the regular season Sunday, fans have more than football to cheer about when they head to Edward Jones Dome: the food. The Rams organization hopes to please hungry crowds looking for creative selections without breaking the bank.

Among new food choices, stadium-goers will find a Bavarian pretzel dog served on a Companion pretzel bun (100 and 400 levels), a St. Louis sloppy Joe topped with provel cheese, Red Hot Riplets and barbecued onions (Section 118) and floats made with A&W Root Beer, Dr. Pepper or Sunkist soda (100 and 400 levels).


090413_rams4{Brisket bar at The Arch Grill station}

The Club level features four food stations that pay homage to popular St. Louis stops. The Arch Grill station offers a burger bar and a brisket sandwich; Italian beef sandwiches and a build-your-own club panini are spotlighted at The Hill station; Grand Avenue Street Fair boasts Asian-inspired dishes like Korean tacos and rice bowls; the Cherokee Street station offer Mexican rice bowls and street tacos.




Those seeking healthy choices can head to the end zone concessions to grab a summer salad – a mix of greens, toasted almonds, dried cranberries and blue cheese crumbles – or a smoked turkey sandwich or packages of roasted red pepper hummus with pretzel chips.

Besides Companion, the Rams source food from local purveyors including Kenrick’s Meats & Catering, Ronnie’s Ice Cream, Ted Drewes Frozen Custard, Volpi and Fazio’s.




Among beverage offerings, Angry Orchard Hard Cider is new (available on the 100 level), while Sub Zero Vodka Bar stations on the 100 and 300 levels can sate the thirst of those looking for a cocktail. The Rams continue to offer the lowest priced beer among all local professional sports teams, 12-ounce draft beer for $5 – the same price as the new kids meal (sold at Section 104) that includes a hot dog, chips, juice and a toy.



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

Monday, August 5th, 2013



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.

Top Chef: The Ultimate Burger Challenge

Friday, August 2nd, 2013



Sauce Magazine and Alive Magazine present an epic summer grill-off, Top Chef: The Ultimate Burger Challenge. This homegrown competition features six local chefs pitted against each other for the chance to be crowned Top Chef 2013. Participating are Zach Rice of Three Monkeys, Bob Waters of Blueberry Hill, Mike Johnson of Sugarfire Smokehouse, Eric Brenner of Alumni Saint Louis, Ian Craig of Sub Zero Vodka Bar and Matt Galati of The Dam. The chefs will grill up their best burgers, and attendees can sample each one in mini form.

Tickets, available here, are $25 online or $30 at the door. Attendees will receive six mini burgers, two complimentary beverages and enjoy live entertainment.

What: Live grill-off, tasting and entertainment

When: Aug. 18, Noon – 4 p.m.

Where: Circa Properties, 5501 Pershing Ave., St. Louis



Final round of Battle of the Bartenders is tonight at Three Sixty

Monday, May 20th, 2013

Are you a vodka fanatic or a vodka skeptic? Whichever side you sit on, Battle of the Bartenders, taking place this evening at Three Sixty rooftop lounge, should interest you. If you snub your nose at vodka, the cocktails being concocted by some talented area bartenders might just change your mind. And if you’re already a vodka die-hard, you’ll be all over those complimentary samples and drink specials featuring Salute American vodka.

Tonight marks the final round of the cocktail contest hosted by the St. Louis-based vodka brand. Over the course of the last few weeks, Salute American has held preliminary rounds, challenging local bartenders to mix a great tasting drink using its vodka with no more than four other ingredients.

The field has been narrowed to eight finalists who will wage war with a glass this evening in hopes of walking away with a $1,000 grand prize. The participants (and their affiliations) are: Andy Brown (Lucas Park Grille), Chantel Davis (Side Pockets), Alli Hull (Sub Zero Vodka Bar), Brandon Love (Three Sixty), Elliott Mellow (BBQ ASAP), Tim Rabior (Salt), Justin Sampson (Boogaloo) and Chris Wheeler (Three Sixty).

A panel of judges, including Sauce’s publisher Allyson Mace, will assess the drinks on taste, presentation and name, which should reflect a Salute American theme.

The event begins at 7 p.m. and is free and open to the public.

The Scoop: Salute American Vodka seeks a few good bartenders

Wednesday, April 17th, 2013

Better Brands Beverage Co., maker of Salute American Vodka, is sponsoring a local bartending competition. The Midwest-based company, whose product launched earlier this year, seeks participants for its Battle of the Bartenders.

The contest includes a series of preliminary rounds scheduled to take place at select area restaurants beginning next Monday, April 22, and culminating in a final round scheduled for Monday, May 20. At each of the first four preliminary rounds, bartenders will create an original vodka cocktail using Salute American Vodka – a four-times-distilled, 80-proof spirit made from American corn and wheat – and no more than four other ingredients. The top two bartenders from each battle will move on to the finals, and the winner will take home a $1,000 cash award.

Got eyes on the prize and a knack for working magic with vodka? Register for the bartending battle here. A complete list of rules is available here.

Do you only have a talent for drinking vodka? Every battle is free and open to the public. Complimentary samples of Salute Vodka will be available along with specials on Salute American signature cocktails like the Salute Sparkler (pictured above).

The schedule for the preliminary rounds is: April 22, Syberg’s Chesterfield location; April 29, Cafe Napoli; May 6, Lucas Park Grille; and May 13, Sub Zero Vodka Bar. The finals will be held May 20 at Three Sixty rooftop bar. All competitions begin at 7 p.m. and last approximately three hours.

If your schedule doesn’t permit you to come out and cheer on local bartenders, but you do want to support U.S. military veterans, consider grabbing a bottle of Salute American Vodka off the shelves at area liquor stores. For every bottle sold, the company donates one dollar to military veterans’ charities.

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.

The Scoop: Good night, and good luck

Tuesday, December 18th, 2012

We hate goodbyes, but it’s time to bid farewell to a few people and eating establishments that have kept our bellies well fed. The Feed Me banh mi food truck, which has only been in operation for the 2012 season, won’t be tootling around town selling Vietnamese sandwiches in 2013. Earlier this month, the food truck announced via Twitter that it was signing off the mobile eatery circuit, as reported by The Riverfront Times’ Ian Froeb.

We’re also waving a teary-eyed goodbye to Liluma. This Saturday will be the final day for service at chef-owner Jim Fiala’s restaurant in the Central West End. The space at 236 N. Euclid will see new life, however, as it is set to become a steakhouse that will be operated by Sub Zero owners Derek and Lucas Gamlin in partnership with Fiala who will be a consultant. The anticipated opening for this yet-to-be-named restaurant is March.

Finally, Clara Moore is leaving her post as executive chef, overseeing all of Local Harvest Cafe and Catering kitchens. As reported yesterday by Evan Benn of the Post-Dispatch, Moore will leave Local Harvest next month and is planning to move to Seattle, Wash.

St. Louis Classic Cocktail Party to celebrate local distilleries

Tuesday, August 21st, 2012

The St. Louis craft distilling scene is booming, and we can’t think of any better way to celebrate than with a toast. Area distillers Square One Brewery and Distillery, Pinckney Bend Distillery, Crown Valley Brewing & Distilling Co., The Big O, Mastermind Vodka and St. Louis Distillery will be showcasing their artisanal spirits at the St. Louis Classic Cocktail Party at Lafayette Square Park on Saturday, Sept. 8 from 6 to 9 p.m. Held in conjunction with the park’s free Summer Concert Series, entrance to the event is free, while a $2 drink ticket will allow you to sample a spirit or cocktail made with one of the local elixirs. Proceeds benefit The Arts Council of Lafayette Square.

If you want to get a jump-start on your gin, vodka, whiskey and ginger liqueur samplings before the St. Louis Classic Cocktail Party, you’re in luck, as many area restaurants will be showcasing these local products during the week of September 3. On Tuesday, Sept. 4, for instance, Sub Zero will host a vodka tasting. On Thursday, Sept. 6, Square One is throwing a whiskey dinner that pairs various Square One whiskeys – including experimental batches – with each course. And throughout the week, TasteSalt, Niche and Demun Oyster Bar will feature cocktails made using local spirits, while Sanctuaria will shake St. Louis spirits in cocktails paired with food.

Check out the St. Louis Classic Cocktail Party Facebook page for more information on events.

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