On this week’s episode of The Sauce, we’re joined by Tim Wiggins — the bartender and restaurateur behind Yellowbelly, Lazy Tiger, and the soon-to-open Extra Wavy. 

Tim traces his path from Small Batch and Bailey’s Range to building cocktail programs that pair bold, tropical flavors with balance and precision.

In this episode:

• What to expect at Extra Wavy (seafood-forward, raw bar vibes in a 150-year-old space)
• How Tim collaborates with chefs and builds menus that feel approachable
• Why clear menu descriptions and fair pricing matter
• His “juicy yet dry” cocktail style (hello, Amontillado sherry)
• How salt, texture, and nostalgia play into his drink design

More highlights:

• Where to sip his consulting work (Bangers Only) around STL — Three Sixty Westport, Westport Social, Train Shed at St. Louis Union Station
• A sneak peek at Prohibition, a classics-leaning speakeasy in the same  building as Extra Wavy
• What he’s drinking now: unapologetic negronis + perfectly fresh daiquiris

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 New episodes drop every Tuesday.