It took many months of hard work for Lucas and Derek Gamlin, proprietors of the ever-popular SubZero Vodka Bar at 308 N. Euclid, to transform the former Liluma space at Euclid and Maryland into their latest venture, Gamlin Whiskey House. Judging from the crowds that have flocked to the new steakhouse with its rustic/clubby atmosphere since it opened October 29, it appears to have all the attributes of what makes a restaurant successful in the CWE.
The extensive renovation project included attention to the smallest detail, including stripping the exterior window frames to expose the original copper. A more obvious improvement was to figure out how to utilize the narrow passageway (viewed through the glare on the windows above) that connected two separate dining areas. That's been accomplished with window seating for the bar and the installation of copper shelving to hold handmade white oak boxes that contain handsomely-bound whiskey, cocktail & wine menus.
Co-owner Derek Gamlin, right, worked in the restaurant business for ten years before he and his brother Lucas, who had been working in the Portland OR bar scene, debuted SubZero in 2004. Barely visible in the middle of the photo above is Chef Ivy Magruder, who moved from Eleven Eleven Mississippi in Lafayette Square to join the Gamlins in this new venture.
Lucas Gamlin, shown beside a wall of family photographs above, explained that they've engaged with charity partners for each of their restaurants as a way of giving back. The Gateway Chapter of the National MS Society is the partner benefiting from Gamlin Whiskey House. For each bottle sold of Gamlin's hand-selected Knob Creek Single Barrel Whiskey (distilled by Jim Beam), the Gamlins and Jim Beam each contribute $5 to MS. A November 5 event raised $5,000 for the local charity. It was also exciting to learn that Sub-Zero's charity partner is the neighborhood's Forest Park Forever.
Though the restaurant has been open two weeks, they've already sold out their first barrel of signature Knob Creek Single Barrel Whiskey and are waiting for the 2nd & 3rd barrels to be delivered. Coincidentally, there was an article in the Dining section of the NY Times yesterday on this very topic, "Make It Whiskey in a Barrel, Neat."
Lisa Fernandez-Cruz, above, became the pastry chef at Gamlin Whiskey House after moving from New York where she had worked for the past ten years. Her husband is the chef at the new Cheshire Inn. When my sisters-in-law joined us for one of the pre-opening dinners at Gamlin, we tried the bourbon flight which includes tastes of Basil Hayden Bourbon and Bulleit Rye. Lisa paired the whiskeys with some of her favorite cheeses including Ludwig Farmstead Creamery's Kickapoo from Illinois, and walnuts tossed in shallots and Moondance Farm honey.
Lucas Gamlin and Chef Ivy Magruder spent a recent Sunday afternoon pickling vegetables that are displayed on shelves in one of the dining rooms. The vegetables are served as accompaniments to several menu items and are also available for purchase.
As if two restaurants aren't enough to keep the Gamlins scrambling, they are planning to open "The Counter at Gamlin Catering" adjacent to the Whiskey House in the 600 s.f. space formerly occupied by Green Bean. This will house their catering operation and a tiny quick-breakfast spot.
The menu, still in its planning stages, will probably offer simple pressed or drip coffee (for the purist), flavored milks, Greek yogurt with healthy toppings, and irresistible housemade donuts (currently on the dessert menu at the Whiskey House). The Counter at Gamlin Catering is set to open before the end of the year.
Gamlin Whiskey House, open everyday for lunch and dinner, 236 N. Euclid, (314) 875-9500.
Love Lucas’ adorable face and all he and his brother do for our neighborhood! To note, they are always the most enthusiastic about being involved in any neighborhood event and are always, always great neighbors.