January 14, 2014

Gamlin Whiskey House Is a Welcome Retreat

Gamlin Whiskey House, the brainchild of brothers Lucas and Derek Gamlin of SubZero Vodka Bar fame, is exactly the type of place a gal would want to spend her last night on Earth. It’s stocked to the rafters with quality booze, unapologetically meat-driven and offers a cozy spot for people-watching when the stuff hits the fan. Chef Ivy Magruder, formerly of Vin de Set, crafted the bourbon-themed menu, and the result is a restaurant that is straight out of Cigar Aficionado — hearty, masculine and full of things that will take years off of one’s life.

Keep reading: Cheryl Baehr's review of Gamlin Whiskey House.

Photos by Jennifer Silverberg for the Riverfront Times.
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The steak tartare is hand-cut beef tenderloin, capers and cornichons topped with a golden egg and served with a baguette.
The steak tartare is hand-cut beef tenderloin, capers and cornichons topped with a golden egg and served with a baguette.
Outside Gamlin Whiskey House in the Central West End.
Outside Gamlin Whiskey House in the Central West End.
Gamlin's bread board includes beer bread, foccacia and baguette, all made in-house and served with your choice of butters. Shown here are the roasted marrow, mustard, and autumn butters.
Gamlin's bread board includes beer bread, foccacia and baguette, all made in-house and served with your choice of butters. Shown here are the roasted marrow, mustard, and autumn butters.
Gamlin's corporate executive chef, Ivy Magruder, in the kitchen.
Gamlin's corporate executive chef, Ivy Magruder, in the kitchen.
The "Bourbon-Hoisin Glazed Tuna" with ginger, chile, garlic and lime, served with bok-choy shallot risotto.
The "Bourbon-Hoisin Glazed Tuna" with ginger, chile, garlic and lime, served with bok-choy shallot risotto.
“Joe’s Backyard Pork Steak” brings 24 ounces of bone-in pork butt, topped with St. Louis barbecue sauce, beer-braised onion butter with Carolina baked beans.
“Joe’s Backyard Pork Steak” brings 24 ounces of bone-in pork butt, topped with St. Louis barbecue sauce, beer-braised onion butter with Carolina baked beans.
Bartender Thomas Meads mixes a "Moonlight," made with Big Jake White Whiskey then infused with basil, lemons, and cherries.
Bartender Thomas Meads mixes a "Moonlight," made with Big Jake White Whiskey then infused with basil, lemons, and cherries.
"Tete De Filet" is a grilled eight-ounce filet with balsamic sage glaze and wild mushrooms, served with grilled asparagus.
"Tete De Filet" is a grilled eight-ounce filet with balsamic sage glaze and wild mushrooms, served with grilled asparagus.
Gamlin Whiskey House’s “Cracker Jack Sundae” is one of its seasonal desserts, made with marshmallow fluff, caramel corn, salted-caramel and peanut-butter ice creams.
Gamlin Whiskey House’s “Cracker Jack Sundae” is one of its seasonal desserts, made with marshmallow fluff, caramel corn, salted-caramel and peanut-butter ice creams.
“Joe’s Backyard Pork Steak” brings 24 ounces of bone-in pork butt, topped with St. Louis barbecue sauce, beer-braised onion butter with Carolina baked beans.
“Joe’s Backyard Pork Steak” brings 24 ounces of bone-in pork butt, topped with St. Louis barbecue sauce, beer-braised onion butter with Carolina baked beans.