This Week's Dish: Craft Chophouse Becomes 1818 Chophouse, Espino's Releases Own Tequila, Bourbon 101 at Gamlin Whiskey House

 In Food
Image courtesy of 1818 Chophouse.

Image courtesy of 1818 Chophouse.

Chef Adam Washburn and his fiancée, Megan Pashea, recently celebrated the first anniversary of their Edwardsville restaurant, Craft Chophouse. At a public event to mark the milestone, the couple announced they will rename their restaurant as 1818 Chophouse. The menu and website already bear the new name, and signage on the restaurant will change in November. The restaurant’s offerings, however, will stay the same. Washburn is known for his bone-in meats and Delmonico steaks, and the eatery is a popular brunch spot, with its extensive menu of “Benedicts.” The restaurant’s fall menu features flavors of the season, highlighted splendidly in the housemade chevre agnolotti served with roasted mushrooms, charred cauliflower, truffle cream, beurre noisette vinaigrette and an arugula salad.  Or dig into a brown sugar-brined pork chop accompanied by sweet potato gnocchi, candied walnuts, arugula and a port-mission fig reduction.
210 S. Buchanan St., Edwardsville, 618.307.9300,

Congrats to Sub Zero Vodka Bar, which was named earlier this month as Neighborhood Business of the Year in its ward. Since its inception in 2004, the restaurant has made many efforts toward enhancing its surroundings in the Central West End. Most recently, it launched the World’s Fair Burger campaign, donating $1 from the sale of each burger to The Forest Park Forever organization. Sub Zero also donated the proceeds from its ninth anniversary party in September to the organization.

Espino’s, located in Chesterfield Valley, recently unveiled its very own blend of tequila, created by the owners this summer on a trip to Tequila, Mexico. Maestro Dobel Diamond Tequila is a blend of reposado, añejo and extra añejo tequilas, aged in French and American oak barrels. It is referred to as a “diamond” tequila because it is crystal clear, having been filtered to remove impurities. It is available at Espino’s, served straight or used in the restaurant’s top-shelf margaritas.
17409 Chesterfield Airport Road,

Bourbon fans, get your tickets now for an eight-hour seminar on the history and appreciation of bourbon, to be held on Saturday, Nov. 9 at Gamlin Whiskey House. The spirited event is a partnership between The Filson Bourbon Academy and Bourbon & Banter (a group of bourbon aficionados dedicated to sharing education on and enjoyment of bourbon). The course, taught by the Bourbon Hall of Fame’s Mike Veach, will touch on the following topics:

  • The Whiskey Rebellion, Early Distillers, and the Origin of Bourbon
  • The Evolution from Farmer Distiller to the Modern Distillery
  • What is Whiskey?
  • The Repeal of Prohibition and the Evolution of Modern Bourbon

Tickets for the day are $175 for Filson Historical Society members and $200 for nonmembers and  include a light spread for breakfast and lunch. Participation is limited to 40 people, so reserve your spot now at The Filson Historical Society’s website or by calling 502.635.5083.

Lou Rook III, beloved chef at Annie Gunn’s, will host a special tasting and signing at the 35th Annual St. Louis Jewish Book Festival. Rook will share a collection of his favorite recipes from his latest cookbook, “Rook Cooks: Simplicity at Its Finest,” along with Missouri wine pairings. The event takes place Thursday, Oct. 17, at 7:30pm. Tickets and details can be found at

In June, the reality restaurant makeover show “Restaurant: Impossible” visited Mama Campisi’s restaurant on The Hill. On Wednesday, Oct. 23, the episode following this local fave will air at 9pm on the Food Network. The episode’s description reads: “Andrea and Lance have been running this business until two years ago when trusted employees stole from them, leaving the couple half a million dollars in debt. Andrea and Lance are in jeopardy of losing their business, their home and their dream. Will two days be enough for Robert to figure out the finances, change the menu, convince Andrea to spend more time at home, and, ultimately, shake her dark cloud? If not, any hope of bringing Mama’s back will be gone.”

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