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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.

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Outside Gamlin Whiskey House in the Central West End.

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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.

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Gamlin's corporate executive chef, Ivy Magruder, in the kitchen.

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The "Bourbon-Hoisin Glazed Tuna" with ginger, chile, garlic and lime, served with bok-choy shallot risotto.

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“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.

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Bartender Thomas Meads mixes a "Moonlight," made with Big Jake White Whiskey then infused with basil, lemons, and cherries.

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"Tete De Filet" is a grilled eight-ounce filet with balsamic sage glaze and wild mushrooms, served with grilled asparagus.

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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.

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“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.

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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.

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