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From left, brothers and owners Derek and Lucas Gamlin also own Gamlin Whiskey House and SubZero Vodka Bar.
The Mississippi Mud Bomb is served in two glasses: Jim Beam single-barrel bourbon shaken with Bailey’s Irish Cream, meant to be poured into a glass of Kaldi’s nitro cold brew coffee.
From left, the drinks menu includes eight spritzes made with spirits like X-Rated Fusion, Campari and Velvet Falernum.
The veggie étouffée comes piled with vegetables cooked in a Creole gravy and served with butter-soaked cornbread.
From left, the house-made sausage duo comes with andouille over Cajun slaw and roasted red pepper remoulade and kielbasa over sauerkraut and whole-grain mustard.
1764 will serve breakfast, lunch and dinner. One section of the menu – Breakfast in Bread – features a slinger with a burger patty, 4 Hands City Wide Pils chili, hash, white cheddar and a sunny egg.
The massive folding windows in the Convertible Room make for easy indoor-outdoor dining.
The outdoor bar will also be used as a service bar.
Guests have a full view of the open kitchen.
In additional to the main dining room, the back dining area can be reserved for private dining for more than 40 guests.
1764 Public House opens tonight, Oct. 25, at 39 N. Euclid Ave., in the Central West End.
Gamlin Restaurant Group corporate bar manager Dustin Parres pours a Brandy Crusta. “It’s one of those drinks you get in New Orleans if you talk to the right guy in the right bar,” Parres said.

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