Stephan Ledbetter is the new Corporate Executive Chef for the Gamlin Restaurant Group, which includes Sub Zero Vodka Bar, Gamlin Whiskey House and 1764 Public House in St. Louis’ Central West End neighborhood.
In his new role, Ledbetter will oversee kitchen operations and develop new menu concepts for all three establishments. Ledbetter is a 2011 graduate of L’Ecole Culinaire and most recently worked as the sous chef under Executive Chef Carl Hazel at Gamlin Whiskey House.
“It is always our goal to help great talent like Stephan grow within our organization. He is a fantastic chef who will continue to provide our guests with the quality experience they have come to expect at our establishments. He also has a talent for developing new recipes that will complement our current menus,” said Gamlin Restaurant Group Proprietor Derek Gamlin.
Over the past few weeks, Ledbetter has worked with Lucas Gamlin and Derek Gamlin to update the menu at 1764 Public House (39 N. Euclid Ave., St. Louis, MO 63108).
“Since opening in the fall, we have been listening to our guests and learning what they would like to see more of at 1764 Public House,” Derek Gamlin said. “This included the availability of options like our signature pizzas throughout the day.”
1764 Public House now features a combined lunch and dinner menu that is available from open until close every day. This all-day menu features new sandwiches including the Sloppy Jo Boy (below; sloppy joe-style beef topped with coleslaw, on a French loaf), a selection of pizzas, salads, fresh oysters, snacks and entrees. Favorites such as the variety of po’ boys, gumbos, jambalaya and Blackened Louisiana Redfish remain on the menu, too.
The breakfast menu, which is served from 7 until 11 a.m., continues to offer a number of egg dishes, breakfast in bread, pancakes and breakfast sandwiches.
“For brunch, Stephan has developed a few new items including an amazing Louisiana waffle that you won’t find anywhere else,” Derek Gamlin said.
The Louisiana Waffle is a buttermilk waffle topped with shrimp, crawfish, Andouille sausage, onions, bell peppers, Cajun butter and a Creole glaze. Brunch is served Saturdays and Sundays from 9 a.m. until 3 p.m.
The establishment also now offers up to two hours of complimentary parking in the Buckingham Garage, located at 9 N. Euclid Ave, online ordering and curbside pick-up for takeout orders.
