First Look: 1764 Public House in the Central West End
The Gamlin Restaurant Group’s newest venture, 1764 Public House, opens today, Oct. 25, at 39 N. Euclid Ave., in the Central West End. Brothers Derek and Lucas Gamlin, who also own Sub Zero Vodka Bar and Gamlin Whiskey House in the CWE, announced the concept more than a year ago.
Named for the year St. Louis was founded, 1764 features a New Orleans-influenced menu with jambalaya, gumbo and a veggie étouffée alongside St. Louis-style pizzas and local favorites like house-made toasted ravioli. What's with New Orleans? “That’s our sister city,” said Derek Gamlin. St. Louis founders came up from New Orleans in the mid-16th century. “Plus, the food’s delicious.”
Lucas Gamlin designed the space with some art deco-inspired elements, like the gold-accented, towering mezzanine alongside midcentury-style furniture. “I wanted it to have that old/modern mixture,” he said.
The main dining room and massive 40-seat bar have a full view of the open kitchen, while another 36-seat back dining room can be closed off with huge curtain and rented for private parties. There is also outdoor seating on a patio with its own bar, and a 32-seat indoor-outdoor dining area the Gamlins call the Convertible Room, featuring a wall-length folding window that opens to the patio.
The classics-focused cocktail menu also sports a New Orleans influence with house cocktails like a 1764 Hurricane and blueberry daiquiri and flashy large-format Moscow Mules offered in enormous copper mugs. The Mule madness tops out with the 168-ounce Mondo Mule, which requires four or more guests to order, is made with a full bottle of Belvedere Vodka and costs $90.
The restaurant opens with dinner service tonight at 5 p.m. and will launch full breakfast and lunch hours tomorrow, Oct. 26. 1764 will be open Monday to Friday from 7 a.m. to 1:30 a.m., Saturday from 9 a.m. to 1:30 a.m. and Sunday from 9 a.m. to midnight. The Gamlins plan to add a weekend brunch service sometime around Thanksgiving.
Here’s a first look at what to expect at the newest restaurant from the Gamlin brothers:
Heather Hughes is managing editor, print at Sauce Magazine.
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