The old Opera House in Red Bud is home to a new restaurant, and it’s well worth the trip
By now many readers know how much I enjoy the occasional drive to new and different businesses in our area.
I even encourage others to make little journeys of their own, and that encouragement goes both ways.
Recently a reader sent an email to the BND and suggested a drive south to a new restaurant in Red Bud.
So, naturally, I asked for an interview and paid a visit to 1860 Public House.
The straight shot down Highway 159 from Belleville took about 35 minutes. The drive was pleasant and the weather perfect.
I feel that drive time is usually a good time for decompressing/thinking/car karaokeing. It almost makes me miss my old commutes from New Baden to … well, anywhere, really.
I reached Red Bud and hit the four-way stop at Main and Market streets.
The old Opera House that is now 1860 Public House is right on the corner. You couldn’t miss it if you tried.
Folks can experience casual dining and enjoy craft beer and cocktails in the 1860s building.
Not to mention the salads, sandwiches and entrées that are available. And daily specials.
But more on all that later. Let me introduce you to the owners and take you on a tour of the place.
Meeting the owners
1860 Public House is owned and operated by Robb and Allison Wiesen, who reside in Trenton.
It was a pleasant surprise when I was doing a bit of background on the restaurant and saw a familiar face on the restaurant’s social media.
Turns out that Allison and I went to high school together. We were both in the Wesclin Color Guard and haven’t seen each other in at least 25 years.
Small world.
Allison has worked as a nurse for the last 13 years and still does part time. She said that once the restaurant gets into its groove and the business is steady, she’ll work up to nursing full time.
Robb is the owner of Ferguson Brewing Company, in Ferguson, Missouri, which also serves food. So he’s not exactly new to the restaurant biz.
The brewery, he said, is 13 years old and established well enough that he’s able to leave it in the capable hands of the employees and devote more time at the restaurant right now.
He admitted that it’s been a challenge to find a balance between the brewery and the restaurant, especially with time.
Some of that time goes to making the trek from Trenton to Red Bud.
But I think it’s worth the trip just for the building alone.
A quick-ish tour
With my fondness for old buildings, of course I noticed a lot of details that many may overlook in such a place.
High ceilings, detailed everything, wood floors everywhere …. Even the stairs going up to the second and third floors are beautiful.
There are old stoves and old pieces of furniture here and there that history buffs and designers, among others, will appreciate.
A lot of work was done to the building interior, and it looks amazing.
I entered the restaurant through the main doors, which brings guests into the bar area.
My eyes were immediately drawn to the unique lighting fixture, made with a series of thick ropes with light bulbs at some ends.
It’s pretty cool.
The bar runs along one side of the room with vintage Red Bud signage lining the top.
Tables with bench seating and chairs line the other side.
The wallpaper is covered in a pattern of trees, and in certain light one can see the glitter in it.
Robb said the building sat unused before they arrived and that the framework was already there.
Allison said the electric was updated last fall, one of the first things done once they got into the place.
The Wiesens and their designer had a shared vision of what they wanted the place to look and feel like.
They added texture to all of the walls with tiles, wallpaper and paint.
The Wiesens showed me around the building, starting with the main dining room.
This room is lined on each side with booths. Tables for two and four fill the space in between.
The walls feature wood tiling that reminds me of Jenga. (Don’t try removing the pieces though.)
The ceiling is decked out in large, gold-painted tiles.
Robb said he thinks they’re metal and original to the building.
I noticed they have a texture that made me wonder if they’re plaster cast from molds, but the pattern isn’t the same on each tile. Maybe it was painted over an old coat of paint that wasn’t completely stripped away.
Either way, they’re a striking feature of the room.
A new fireplace is a focal point. Its placement in the stone wall is off-center, probably due to the location of the flue or some other practical reason. I think it’s more interesting the way it is.
Sometimes symmetry is overrated.
The space has a warmth about it, with the rich golds and browns and the lighting. The lighting fixtures are shaped like flowers and have fans inside.
I’ve not seen anything like them before and really kinda want one for my house.
The dark blue booth seating and painted lower walls really bring it all together.
The front end of the room has a new wood beam with a curtain that can be closed for private events.
There’s also a fancy old piano that Robb said was used by a hired musician at the restaurant’s grand opening.
He said they hope the piano will be used again at future events.
Honoring history
One part of the building and the patio area used to be a Texaco filling station.
Another dining room, the Texaco Room, honors that history with a display of signage, images and other memorabilia.
The Texaco Room predates the Wiesens’ arrival and was a feature of Opera House Bistro, which opened October 2015 and closed May 2022.
This room has a lot of windows (yay light!) with a more eclectic grouping of tables – square, rectangular, oval, circular.
On one wall, there’s a large neon Texaco sign that Robb said is refurbished. Underneath is an image of the old service station with vintage ads on either side.
It’s a great tribute to the past.
Another smaller room off the Texaco Room has an exposed brick wall and an old wood burning stove.
That stove doesn’t work, but it’s a great feature of the cozy space.
There’s a round wooden table surrounded by matching chairs. There are old black-and-white photos on the walls, as well as a cluster of small mirrors with gold frames, some plain, others ornate.
Past, present & future
The old photos found throughout 1860 Public House come from the The Red Bud Area Museum on the building’s second floor, according to the Wiesens.
The museum wasn’t open during my visit, but as we passed through to go up to the third floor, I noticed a collection of old men’s hats and a vintage wedding dress.
Robb said the museum’s hours aren’t consistent, but it’s worth a look if you’re ever in the area.
The third floor has two separate rooms.
One, with the name “Opera Hall” above the entry, is of course the old opera hall. It’s currently used as a banquet hall for private events.
Robb and Allison already hosted events in the space and are currently booking others for the holidays.
They have “some pretty cool plans for up here,” said Allison (including saying “goodbye” to the pink walls).
Robb said they want to add a small stage area for live entertainment during booked events.
The other room, labeled “Gear Room,” will be a barroom, similar to a speakeasy, according to Robb.
The old elevator’s entry is also in this room. (Yes, the elevator works, but Robb said it’s really slow.)
The space between the two rooms currently contains a counter and cabinets. Plans are to use the space as a service staging area for future events.
If the third floor turns out half as well as the main floor, it’ll be great.
Back down those gorgeous stairs to the main floor, there’s another room off the kitchen with its own storefront entry.
This is the future site of a bakery.
Yes, 1860 Public House has an in-house baker.
Vanessa Inman currently bakes the desserts served at 1860 Public House.
She has her own small business, Sugar on Top Bakery, that will reside at 116 E. Market St., a narrow little storefront between 1860 Public House and Lieferbräu Brewery.
Allison said Inman currently works as a line cook for 1860 and will continue to do so until the bakery opens.
Guests at 1860 Public House can already enjoy the decadent desserts Inman makes, including carrot cake, bread pudding and double chocolate cake.
And speaking of food ….
The Menu
Robb said 1960 Public House offers a variety of casual dining fare that isn’t available at neighboring restaurants.
Robb said each restaurant offers different foods and that they don’t want to compete with them.
Their goal is to find their own place, to offer what folks won’t find at the other restaurants in town.
Much of the menu is similar to what’s available at Ferguson Brewing Company. Robb said he wanted to offer foods that pair well with beer.
There are also “nicer dining” options, including pasta and steaks, according to Allison, more than at the Missouri brewery.
The menu includes:
Table Shares (3-4 people): fresh baked rolls, toasted ravs, beer-battered stuffed mushrooms, boneless wings, local brat board, dip trio - spinach artichoke, roasted red pepper hummus, goat cheese marinara, served with fried pita bread and crostinis;
Small Bites (1-2 people): The three aforementioned dips and a Bavarian pretzel with beer mustard and beer cheese sauce;
Soups: daily offerings include beer cheese and chili, served by the cup or bowl;
Fresh Greens: house salad, Caesar salad, 1860 salad, cobb salad, strawberry fields salad;
Wraps: chicken tender wrap, chicken Caesar wrap, turkey avocado wrap and veggie wrap;
Sandwiches: salmon BLT, beer battered cod, French beef dip, triple decker club, pastrami reuben;
Burgers: 1860, Tap Room, Brunch, Backyard BBQ, The Goat
Main Street: bangers & mash, German jaegerschnitzel, cajun shrimp pasta, chicken alfredo;
Market Specialties: fish & chips, grilled salmon, 10-ounce New York strip steak, 8-ounce top sirloin;
And plenty of side items.
That’s just what’s printed on the menu.
Look for daily specials on the 1860 Public House Facebook page. Previous offerings include a pork schnitzel sandwich, street tacos and shrimp po’boy.
As far as beverages go, 1860 Public House serves Pepsi products, sweet and unsweet teas, plenty of bottled, canned and draft beers, and mixed drinks.
There are 13 beers on draft and many more available in bottles and cans.
Robb said the fall beers are coming soon.
Drink offerings also include seltzers, hard ciders, wine and custom cocktails that include the classic Moscow mule, mojitos and margaritas.
They even have a pineapple jalapeño margarita, which I’ve recently taken a liking to at other fine establishments. (Trust me, it’s so much better than it sounds.)
A close community
Prior to opening, 1860 Public House hosted a food and beer pairing event with neighbor Lieferbräu Brewery.
The restaurant’s kitchen has a pick-up window that connects to the patio at Lieferbräu.
And the patio at 1860 Public House is available to everyone hanging out in Red Bud, even when the restaurant isn’t open.
Allison said that Off the Square Coffee Co., located at 122 E. Market St., Suite B, doesn’t have its own outdoor seating area. So folks are welcome to bring their beverages and enjoy them on their patio.
BTW, they make a really good Americano.
The Wiesens said that the businesses in downtown Red Bud work together.
It sounds like another downtown area I know.
Some of the other neighboring businesses include:
Micasa Sub Shop, 122 E. Market St.
The Burnt End, 101 E. Market St.
Zetta’s, 106 E. Market St.
Uptown Bar & Grill, 123 S. Main St.
You Bee You Boutique, 146 W. Market St.
Honestly, the trip to Red Bud isn’t that far and is totally worth the drive.
About 1860 Public House
Located at 102 S. Main St. in Red Bud, 1860 Public House held its grand opening Saturday, July 22.
A soft opening was held the week before that, said Allison, giving everyone time to ease into restaurant operations.
Current hours are 11 a.m. to 9 p.m. Tuesday-Saturday.
For more info, call 618-282-1860 or check out the 1860 Public House Facebook page.
