Tag - CWE

Gamlin Whiskey House Elevating Wine Program

Gamlin Whiskey House Elevating Wine Program – STLRestaurant.News

New Sommelier Brings Rare Vintages to Gamlin Whiskey House

St. Louis, MO/May 26, 2017 (STLRestaurant.News) – St. Louis diners take note: one of the best restaurants in St. Louis just got a little better.  We already love Gamlin Whiskey House at 236 N. Euclid, St. Louis.  This nationally acclaimed Central West End establishment is well known for it’s locally sourced steakhouse fare and extensive whiskey list.  Gamlin Whiskey House was named one of the Best Whiskey Bars in the country by USA Today, and already claims a great wine list too.  Now they’re taking their wine offerings to the next level by bringing in Level-One sommelier Caitlin Martines.  She will guide the elevation of Gamlin’s wine program.

Growing the restaurant’s wine program has been a part of the long-term plan for Gamlin Whiskey House.  Gamlin Group proprietor Derek Gamlin has said they recently expanded their wine storage space, allowing them to expand their wine list as well.  They’re looking to Martines to lead this expansion.  “As we continue to grow our wine program,” Gamlin said, “Caitlin’s training and experience as a certified sommelier will be invaluable.”

In her first expansion of the wine list, Martines has added four highly acclaimed and hard to find Sine Qua Non labels to the Gamlin cellar.  The Ventura, California winemaker is known for creating highly rated wines from the nearby fruits of Santa Barbara vineyards.  The wines are all made in limited batches and sold only to select clients.  They are as highly acclaimed as they are hard to come by.  Three of the Sine Qua Non wines Martines has selected for Gamlin’s wine list have received 100-points from Robert Parker: The Wine Advocate, and a fourth Sine Qua Non label Marines has added earned 98-points.

The 100-point winners on Gamlin’s expanded wine list include:

Sine Qua Non Grenache Rattrapante ’12: This richly layered yet graceful Grenache is made using grapes from the Eleven Confessions Vineyard in the Sta. Rita Hills.  It was aged for 33 months in 27 percent new French oak.  This yields a fresh, impressive wine with strong indications of black raspberries, peppery herbs, licorice, dried flowers and cured meats.  Only about 800 cases were made, making this a limited edition.

Syrah Touche ’12: This rich, voluptuous wine has aged for 40 months in 78 percent new French oak.  It is a blend of 93 percent Syrah, 5 percent Petite Sirah and 2 percent Viognier from the Eleven Confessions Vineyard in the Sta. Rita Hills.  The result is deep, concentrated, full-bodied and layered, with notes of camphor, violets, smoke, cured meats, and assorted dark fruits.
Syrah Piranha Waterdanc ’14: This young, full-bodied wine was made with a blend of 81 percent Syrah, 8 percent Petite Sirah and 11 percent Mourvedre, Touriga Nacional and Graciano, and aged in 54 percent new French oak.  The result is a rich wine with lots of minerality, notes of cassis, violets and pepper.

The 98-point winner is Sine Qua Non Grenache Shakti ’14.  This full-bodied, supple wine was made using fruit from the Cumulus Vineyard, Eleven Confessions, the Third Twin and Bien Nacido vineyards.  It was aged almost entirely in neutral barrels and has base notes of black raspberries, cassis, ground herbs and violets.

Gamlin Restaurant Proprietor Lucas Gamlin (Derek’s brother) says he appreciates the creative elements that go into these incredible, small batch wines.  “For example,” he said, “each one has a unique name, and winemaker Manfred Krankl creates the artwork for each label.”  All four Sine Qua Non wines are now available by the bottle at Gamlin Whiskey House.  They range in price from $400–600 per bottle.

The Gamlin Restaurant Group was founded by brothers Derek and Lucas Gamlin.  The restaurateurs have focused on creating original bar and restaurant concepts in St. Louis.  Gamlin Whiskey House is the group’s second venture.  Their first endeavor, Sub Zero Vodka Bar at 308 North Euclid Avenue offers the largest vodka selection in the country, plus fresh sushi and gourmet burgers.  It was named Best Vodka Bar in the country by USA Today.  The Group’s newest venture, 1764 Public House at West Pine Blvd. and Euclid Avenue in the Central West End is expected to open in the coming weeks.

Delicious Things are Planned for New CWE Bissingers

Delicious Things are Planned for New CWE Bissingers

Bissingers Chocolatier to Open CWE Handcrafted Cafe

St. Louis, MO/May 11, 2017 (STLRestaurant.News) – It was a sad day for St. Louis’ chocolate lovers when Bissinger’s Handcrafted Chocolatier closed their award-winning Maryland Plaza location.  The sleek, modern dessert bar offered visitors confections that included indulgent desserts, liqueurs served in chocolate cups, and those handcrafted chocolates too.  But there is light at the end of this dark, chocolate-less tunnel.  Bissinger’s is planning to reopen at 32 Maryland Plaza in St. Louis’ Central West End next month as Handcrafted by Bissinger’s.  The newly renovated establishment will serve breakfast, lunch, and dinner—and of course, Bissinger’s delectable chocolates too!

When the new Handcrafted by Bissinger’s in the Central West End opens in June, it’ll operate in collaboration with Bissinger’s sister company, 23 City Blocks Catering.  Led by Executive Chef Nicholas Miller, this is the catering team behind Bissinger’s premiere event venue, The Caramel Room at Bissinger’s Chocolate Factory, 1600 North Broadway in downtown St. Louis.  Chef Miller and his team specialize in infusing chocolate into the menu for a wide variety of special occasions.  Now, they’re creating a menu just for the chocolate company’s new restaurant.

The newly remodeled Central West End Bissinger’s will offer breakfast, lunch, and light dinners.  Breakfast offerings will include quiche (including vegan and gluten-free varieties), pastries, homemade granola, yogurt parfaits, and breakfast breads. There will also be plenty of coffee and coffee beverages.  Patrons will find many of the coffee drinks that had been popular at the Maryland Plaza Bissinger’s before it closed.  Lunch customers will be able to get salads, sandwiches, and soups—including Chef Miller’s signature French onion soup.  Dinner will feature light meal options and smaller dishes.  Look for cheese and charcuterie, fig spread, and flat breads. Bissinger’s award-winning chocolates will be available all day.

Besides the chocolate factory downtown, and the soon-to-open Handcrafted by Bissinger’s at Maryland Plaza in the Central West End, the chocolatier has a retail location at Plaza Frontenac (97 Plaza Frontenac, St. Louis, Missouri 63131, 314-432-1329).  Bissinger’s confections can also be purchased online, through catalogs, and from gourmet retailers including: Whole Foods Market, Straub’s, Neiman Marcus, Lord & Taylor, and Dillard’s.

For St. Louis chocolate lovers who’ve long-dreamt of eating chocolate morning, noon, and night—the dream is about to come true.  Yay!

Scarletts Wine Bar is a Cozy CWE Respite

Scarletts Wine Bar is a Cozy CWE Respite

Linger Over Wine and Wood Fired Pizza at Scarletts Wine Bar

St. Louis, MO/April 26, 2017 (STLRestaurant.News) – Culinary trends come and go.  One day we’re eating a panini of ham and cheese country white bread; the next day it’s kale burgers on spent-grain rolls.  In a foodie-centric city like St. Louis, there’s always something new to nosh.  Restaurants often lead this culinary innovation, bringing us wondrous dishes from clever chefs, and new kinds of eating experiences.  From pop-up dinners to ticketed prix fixe affairs, and food trucks offering posh cuisines to ethnic street food cafés, inventive new gastronomic experiences are popping up all the time.  One of our favorite 21st Century trends is the creation of the wine bar.  When done right, they offer customers a special place to relax with friends and family, and enjoy a really great glass of wine.

One of St. Louis diners’ favorite wine bars is also one of the city’s newest.  Scarlett’s Wine Bar at 4253 Laclede Ave. in the Central West End opened last June (2016).  This is the newest endeavor from Alan Richman and Rachel Jones, the pair that brought us the DeMun Oyster Bar along with Sasha’s Wine Bar and Sasha’s on Shaw.  They tapped veterans of their other establishments for the Central West End bar.  Nick Puccio heads up the kitchen, while Tim McAndrew and Logan Cochran serve as managers.  Scarlett’s offers an upscale space with a relaxed, inviting atmosphere.  There’s also an appealing patio that’s heated on chilly evenings, and an authentic Mugnaini wood-fired pizza oven.

As with any good wine bar, customers will find a well-curated selection of wine options.  Scarlett’s offers more than 50 wines by the glass.  The iPad menus allow customers to peruse the thorough descriptions of each.  The staff is also well versed in the wines carried and can offer some help if needed.  There’s a wide range of bottles from many of the better-known wine producing regions in styles that will be familiar to most wine drinkers.  This may not be the place for advanced oenophiles to find a rare new vintage, but it is the kind of place where the rest of us can relax with a glass (or bottle) of really great wine and just the right amount of food service to accompany it.

And the food at Scarlett’s was clearly designed as an accompaniment to the wine—keeping the focus on the drink, as it should be at a wine bar.  Customers can choose from simple plates of meats, cheeses, nuts and olives that work well to highlight the variety of flavors and subtle notes of the wine.  There’s also a simple, but satisfying selection of starters, soups, salads, sandwiches, and even a few entrées.  The addition of a pizza oven makes hand-crafted Neapolitan pizza also available—a step up from typical wine bar flatbreads.  Diners can choose their own toppings or select a specialty pizza from the menu.  Customers especially rave about the Pear and Prosciutto pizza.  And why not?  It pairs well with everything from Rieslings and zinfandels to rosés and fruitier pinot noirs.

The atmosphere at Scarlett’s is relaxed, with a wine-themed decor that is whimsical and sophisticated.  A mural of branded wine crates hangs above a wall of comfortable half-booths across from the bar in front.  Tall tables are surrounded by racks of wine bottles, and a wall of corks in the back.  Those seats also offer a nice view of the massive Mugnaini pizza oven.  Funky, light fixtures provide a soft glow that illuminates the pressed tin ceiling throughout.  As the weather warms up, Scarlett’s lovely patio becomes even more enticing.

Scarlett’s is open Monday – Saturday from 11:00 a.m. to 1:30 a.m., with the kitchen open until about 12:30 a.m.  Sundays they’re open from 10:00 a.m. to midnight.  The hours make Scarlett’s a great choice for a late-night nosh in the CWE.  They do Sunday brunch from 10:00 a.m. to 2:00 p.m., including Mother’s Day, and they’ll be serving their regular brunch menu.

After just about nine months in business, they’re already a top ten wine bar (coming in #6 on our March 2017 list of St. Louis’ Top 10 Wine Bars).  With an inviting space, a terrific wine selection, ample beer and cocktail choices for the non-wine drinkers, plus well-presented nibbles and wood-fired pizza, it’s easy to see why St. Louis diners find Scarlett’s an excellent choice for an afternoon or evening with friends.

Contact Information:

Scarlett’s Wine Bar
Owner: Alan Richman and Rachel Jones
Managers: Tim McAndrew and Logan Cochran
4253 Laclede Ave.
Central West End
St. Louis, MO 63108
Phone: (314) 797-8223

Gamlin Restaurant Group with Their GDA Status: Ready for Earth Day

Gamlin Restaurant Group with Their GDA Status: Ready for Earth Day

Gamlin Restaurant Group Observes Green Dining Alliance Status on Earth Day

ST. LOUIS, MO/April , 2017 (STLRestaurant.News) Earth Day is coming up this weekend and there are local restaurants in St. Louis that make it a point all year round to keep their GDA status.  The Green Dining Alliance (GDA) is a program of St. Louis Earth Day that works in conjunction with restaurants to help protect the environment.  They do this by reducing their environmental impact through practical, pragmatic, cost-effective strategies.

Gamlin Restaurant Group restaurant, founded by brothers Derek and Lucas Gamlin, tries to be a leader in operating their restaurants so they will have a positive impact on the community and the planet.  Some of the ways they do so are by using locally sourced ingredients, in-house baking and energy conservation.  They even have an appointed team of employees to ensure they are meeting the standards set by the GDA.

This is the second year in a row that their Sub Zero Vodka Bar and Gamlin Whiskey House have been certified as Green Dining Alliance (GDA) establishments.  “Our Green Team is a group of employees who are always looking for new ways to make our restaurants more environmentally friendly, and ensure we can keep our GDA status,” says Proprietor Lucas Gamlin.

The restaurant group is committed to GDA core concepts like banning Styrofoam and #6 plastics, recycling restaurant waste, phasing in CFL or LED light bulbs, sharing utility data and goals for tracking improvements over time.  They also use a local water filtration system, which provides guests with filtered water in chilled glass bottles at each table in order to conserve water.

The Gamblin brothers began with Sub Zero Vodka Bar, the largest vodka selection in the country served alongside fresh sushi and gourmet burgers.  The company has grown to include Gamlin Whiskey House, which offers more than 250 whiskeys and fine wines.  It’s a Southern twist on a traditional steakhouse.

Both restaurants have received national awards, including being named Best Vodka Bar and one of the Best Whiskey Bars in the country by USA Today.  The Group’s newest establishment, 1764 Public House, is currently under construction at the corner of West Pine Blvd. and Euclid Ave. in St. Louis’ Central West End neighborhood.

There are more than 100 Green Dining Alliance certified restaurants in the St. Louis region.

Sub Zero Vodka Bar – 308 N. Euclid Ave. 314-367-1200 subzerovodkabar.com
Gamlin Whiskey House – 236 N. Euclid 314-875-9500 gamblinwhiskeyhouse.com

CUTTING-EDGE COMES TO CENTRAL WEST END – GAMLIN RESTAURANT GROUP

Gamlin Restaurant Group

Gamlin Restaurant Group Plans Third New Concept – Cutting-Edge

ST. LOUIS, MO: (STLRestaurant.News) Gamlin Restaurant Group: what’s considered one of the “trendiest new culinary hotspots” in St. Louis is getting a new addition.  Brothers and local Restaurateurs, Derek and Lucas Gamlin, the award-winning duo that make up the Gamlin Restaurant Group are behind the new establishment.  It will be located on the ground floor of the Forest Park Hotel located at 4910 West Pine Boulevard.  This is also the intersection that’s home to the newly opened Whole Foods Market.

The Group already runs two very popular Central West End restaurants: Sub Zero Vodka Bar at 306 North Euclid, and Gamblin Whiskey House at 236 North Euclid.  Gamblin Whiskey House has been named one of the seven best steakhouses in St. Louis by the Riverfront Times.  It has also received kudos as being one of USA Today’s best “whiskey lovers” bar,  and also integrated into Zagat’s 2016 list of 50 States, 50 Steaks.

An exact opening date has not been released.  The only details unveiled so far are the proposed size, which will be 4,800 square feet, and hints about providing guests with a cutting-edge, unique experience, while continuing to patronize area businesses by offering fresh, local flavors for all their meals.  The Gamblin brothers, both with years of prior restaurant and bar experience, have been rolling out nationally award winning dining and drinking experiences since 2004.  So, if you like what you’ve seen so far, and if the past is any indication, get ready for a successful number three.

SCAPEGOAT – NEW RESTAURANT IN CENTRAL WEST END

Scapegoat

SCAPEGOAT TAVERN & COURTYARD, CENTRAL WEST END

ST. LOUIS, MO: (STLRestaurant.News) – Occupying the space previously occupied by Crepes Etc. is a new restaurant, Scapegoat Tavern & Courtyard.  It is affiliated with Scape and is intended to create a more casual environment.

Housed in 2200 square feet and is expected to seat approximately 50 seats and offers a courtyard.  It’s management is the same as Scape, Geoff will manage the establishment and Shimon Diamon, executive chef, sous chef Eric Garcia and Trend Colquitt will serve as the bar manager all carrying same duties for both establishments.

The drink menu appears to be a popular focus while the culinary side of things appear to be flexible.  Offering many traditional cocktail classics including an extensive beer list they are catering the the Scape crowd that desires a casual flare at times.

They are closed on Monay’s, Tuesday through Thursday from 4 pm to 12 am, Friday and Saturday from 4 pm to 1 am and Sunday’s are 10 am to 3 pm.

Contact information:

Scapegoat Tavern & Courtyard

52 Maryland Plaza

St. Louis, MO 63108

Phone: (314) 361-7227

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