The Spiced Pumpkin Painkiller is the holiday cocktail of our dreams, and you can get it at both the original Three Sixty in downtown St. Louis and the newer Three Sixty Westport in Maryland Heights. Created by Tim Wiggins of Bangers Only cocktail consulting company, this isn’t your typical overly sweet, over-spiced seasonal drink: It’s strong, balanced and surprisingly nuanced. Dark rum anchors the cocktail, while pumpkin spice, coconut cream, orange, ginger, lime and a little streusel come together in a mix that’s perfectly complex and delightfully delicious.

Both locations are running their Up on the Rooftop holiday pop-ups through the entire month, and you don’t need a reservation to get in on the fun. We tend to gravitate toward the Westport spot for the overall vibe, but the cocktail list is identical at both. And if you’re chasing views, the downtown rooftop is hard to beat with 360-degree panoramas that sweep over the Arch, Busch Stadium and Kiener Plaza. Both locations offer open seating, but reservations are available for groups of 10 or more.

The post Drink this Spiced Pumpkin Painkiller at Three Sixty in St. Louis appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Who says pumpkin spice is only for cozy sweaters and crisp mornings? At Telva at the Ridge, the sister concept to Balkan Treat Box that’s nestled inside Rolling Ridge Nursery at 60 N. Gore Ave. in Webster Groves, the seasonal pumpkin spice latte comes both hot and iced, but we’re partial to the cold one as we hang onto the lingering sunshine of fall.

The house-made syrup is divine. A delectable blend of pumpkin purée, cinnamon sticks, white and brown sugar, pumpkin spice extract, a warming spice blend and vanilla bean paste, it evokes the scents of autumn. Topped with a cloud of vanilla cold foam, this drink is equal parts cozy and cooling, making it the perfect bridge between warm sunshine and fall flavors. It’s a seasonal special, so make sure you have at least one this fall before the frigid temps intervene with our iced coffee consumption.

The post Drink this pumpkin spice latte from Telva at the Ridge appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

4 Hands Brewing Co. has long been killing the game when it comes to beer, seltzer and NA beverages, so naturally the next step for them is cannabis. We love to see it.

The St. Louis-based brewery is expanding its innovative beverage portfolio with the formation of 4 Hands Cannabis Co., a new venture dedicated to crafting hemp-derived delta-9 THC and adaptogen-infused drinks made with real fruit juice. The goal: to deliver the same creativity, balance and quality that fans have come to expect from 4 Hands.

The first three offerings – Zest, Raz and Trop – will debut Friday, Nov. 7, at each of the 4 Hands locations: LaSalle Park, just outside downtown St. Louis, Kirkwood and Chesterfield. A statewide retail rollout will ensue the week of Nov. 10. Each will be available in four-packs and single 12-ounce cans.

“The creation of 4 Hands Cannabis Co. and this initial lineup reflect our passion for exploring what’s next in flavor and experience,” said Kevin Lemp, 4 Hands president and founder. “We’re excited to take our curiosity, craftsmanship and talent for innovation into a new space, creating beverages that are bright, balanced and built for moments of connection, creativity and calm.”

Each of the flavors will be infused with 5 milligrams of hemp-derived delta-9 THC to start, with 10 milligram versions to come in January.

Zest is an effervescent blend of lemon and yuzu that’s bright, citrusy and full of energy. It also features cordyceps, an adaptogenic mushroom that keeps the body moving and the mind in the moment.

Raz fuses wild raspberry, lime and a hint of rose for a bright, tangy and beautifully balanced sip that’s infused with goji berries, the ancient superfruit known for its vitality boost.

Trop blends passion fruit, mango and guava into a juicy, sun-soaked escape. Light and lush, it also includes reishi mushrooms, an adaptogen known to promote relaxation.

“We’ve been studying the cannabis game forever and we see massive opportunity,” Lemp said. “We’re going for a more functional beverage, and in addition to those ingredients, they all have 5% juice. We’re a brand full of innovation and this in another bucket that doesn’t compete with what we’re currently doing. It’s a disruptive bucket, and we feel like we have to be there.”

Keep an eye on 4 Hands’ social platforms @4HandsGreen for updates. 

The post 4 Hands Brewing Co. expands into cannabis beverages appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

At the 19th-century Centennial Malt House, a new secret is stirring. Nearly three years after a fire shuttered Vin de Set and PW Pizza, husband-and-wife team Cally and Rich Conyers and their business partner Kevin Conyers are breathing new life into the storied building – at 2017 Chouteau Ave. just outside the parameters of Lafayette Square – with Prohibition, a speakeasy-inspired cocktail bar that opens this weekend with a soft launch on Friday, Oct. 24.

The Conyers have leaned fully into the speakeasy mystique. There’s no sign to guide you in; guests will have to discover the entrance themselves once they arrive. Even the approach to the bar feels intentional: lights flicker on as you pass and dim behind you, setting the tone for an evening steeped in secrecy and style.

Inside, the 2,000-square-foot space feels like a step back in time. Massive wooden archways, rock walls, gold-gilded frames and mirrors, and moody, low lighting create a warm, intimate glow. Every detail was designed to feel elegant yet cozy, from the restored woodwork to the purse hooks under the bar. “We sourced every piece ourselves to make sure it felt authentic,” said Cally. “It’s elevated, but comfortable – the kind of place where you want to linger.”

Prohibition shares the historic building with Extra Wavy, the seafood-focused restaurant and bar that Tim Wiggins and Travis Howard opened just last week. The two distinct spaces complement each other with Extra Wavy’s lively coastal energy upstairs and Prohibition’s dark, moody elegance tucked discreetly within the same 1876 structure.

The cocktail menu was developed in collaboration with beverage director Benjamin Bauer and Wiggins, a popular local bar consultant who has had a hand in many cocktail menus around town. It features eight house cocktails inspired by the classics but with a speakeasy twist, including Liquid Gold, a complex and silky whiskey sour with a soft finish, and Poetic Legs, a spice driven riff on a Jungle Bird. The menu also lists about a dozen classic cocktails, alongside a curated list of wines, beers and spirits. Rich hinted that a limited food menu will debut by the end of the year, with plans to expand it in the future.

The team is also working to restore a 100-year-old piano gifted from a nearby church, with hopes of hosting live jazz nights that honor the building’s historic roots. But perhaps the most distinctive element of Prohibition lies in its storytelling. Lining the stone walls are framed clippings from the St. Louis Post-Dispatch archives: headlines about speakeasy raids, local arrests, and women who operated on the fringes of polite society during the 1920s. “We wanted to understand who these women were and what they contributed,” Cally said. “They were strong, independent and often overlooked, and we wanted to do them justice.”

That research led her to reach out to professors who specialize in the era, sourcing historical materials that deepen the bar’s immersive concept. The result is a space that feels not only nostalgic but meaningful: a tribute to resilience, creativity and joy.

“The 1920s were extravagant and carefree on the surface, but it was also a hard time in this country,” Cally said. “People found ways to celebrate life anyway. That’s what we want to bring here: a place to connect, to find a little joy no matter what’s happening outside.”

Prohibition will be open Friday through Monday from 5 p.m. to 1 a.m., with plans to expand hours as demand grows. Guests can follow @prohibitionstl on Instagram for updates and, in true speakeasy fashion, clues on how to get in.

The post First Look: Prohibition, a speakeasy-inspired bar just outside Lafayette Square appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Located at 10 E. Main St. in the heart of Festus’ Main Street business district, a new bar concept called Central Tap brings a unique twist to the local beverage scene. Heading up the concept is Denny Foster, of Main and Mill Brewing Co., the new bar is now open. The unique venue promises to deliver a fun, flavorful and nostalgic experience for all who visit.

At the core of the concept is a varied drink menu that is designed to keep things fresh and exciting. With 24 taps in total, one-third will be dedicated to non-alcoholic beverages, ensuring that there’s something for everyone. Expect a wide variety of drinks, from lemonade, cold brew coffee, teas and yerba mate to a lineup of house-made sodas, including root beer, cola and ginger beer.  “The offerings will change weekly,” Foster said.

For those craving something a bit stronger, the bar will also feature a variety of craft beers, many of which will differ from the offerings at Main and Mill. There will also be eight slushies available, some alcohol-infused and some completely non-alcoholic, making it the perfect place for a refreshing drink no matter your preference. There will also be two cocktails on tap, which will also rotate depending on seasonality. Down the road there are plans to lean into ferments like kombuchas.

The bar’s interior will be an experience in itself. Designed with a heavy emphasis on a fun and vibrant pop culture aesthetic, the space will evoke feelings of nostalgia through its design and décor.  “Overall what we’re trying to do is add another level of fun,” he explained of the vibe.

A mural created by local artist Kenzie Wolk graces the back bar, and Wolk also designed the signage on the building’s exterior. Back inside, there’s nostalgic nods to TV shows, video games and pop culture located throughout the space. Exposed brick walls mix with some drywall, creating an eclectic vibe that’s both modern and vintage. The flooring, chosen for both practicality and style, is a ceramic that mimics the look of hardwood, making it perfect for the high-traffic environment.

Lighting also plays an essential role in the space, with built-in lights illuminating the bar area and spotlighting the atmosphere. To create an even more inviting environment, Central has an outdoor space with a small porch area that has hinged bar stools that are built-in as well as standing room for patrons to enjoy the fresh air, along with a prime view of Main Street. Seating on the front outdoor area has room just over a dozen, and standing room for several more guests, while the main seating area indoors has room for around 40, with around eight seats at the bar.

One of the most exciting features of Central is the back deck, which will be open throughout the year, offering a unique space for patrons to relax and enjoy the atmosphere. This area will include a stage, as well as a drop-down screen, perfect for live music or movie screenings. The back deck overlooks the production area located below, and enclosed glass provides a cool behind-the-scenes glimpse into the creative process. “We should be able to fit around 100-plus in our back deck area without any issue,” Foster explained. 

As the project continues to evolve, the team is committed to ensuring that the space remains a dynamic and engaging place for patrons to relax, drink and have fun. And if it seems like a lot of thought has went into the space, that’s because it has.

This project has been over six years in the making. The building was purchased with the vision of transforming it into a vibrant space that would bring something new to Main Street. After more than two years of renovations, including focused work since January, the team is excited to bring their vision to life. 

As the bar opens, they have plans to roll out additional concepts located under the same roof, with plans to launch a food concept and a cocktail bar called Six. Six will be an upscale cocktail bar designed as the perfect setting for date nights or a relaxing evening with friends. Although it was initially planned to be the first phase of the project, it has since pivoted to be the grand finale, capping off the development of this unique space.With so much to offer, this new venue is sure to become yet another go-to spot on Main Street for locals and visitors alike, with its ever-evolving drink menu, nostalgic aesthetic and exciting future plans. Stay in the know by following Central Tap on Facebook.

The post Main & Mill Brewing Co. opens Central Tap in Festus appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Extra Wavy, the newest restaurant from On Point Hospitality co-owners Travis Howard and Tim Wiggins, opens Wednesday, Oct. 15, at 2017 Chouteau Ave., just across from Lafayette Square. The seafood-focused spot brings coastal-inspired dishes, inventive cocktails and a lively, tropical atmosphere to one of the city’s most charming neighborhoods.

Seafood is at the heart of Extra Wavy, where the menu channels the spirit of the American East Coast and Mediterranean coasts with thoughtful creativity. Guests can expect five to six rotating raw bar options, plus a lineup of inventive dishes that balance familiarity with flair. The hamachi crudo pairs the delicate fish with a whole lemon vinaigrette turned creamy and citrusy, accented by paddlefish caviar, radish and fig leaf oil for a subtle coconut and floral finish. The lobster donut transforms the classic lobster roll into something extraordinary: a crunchy sweet potato and panko doughnut filled with North African–spiced lobster salad, sun-dried tomatoes, herbs and celery. The fish and chips were honed through extensive research and development: eight ounces of cod battered with four different alcohols for a shatteringly crisp crust, served with salt-and-vinegar fries and house-made remoulade.

Other standouts include pork belly skewers glazed with pomegranate and dusted with pistachio-pecan dukkah, sourdough focaccia toasted with romesco butter, and the house-made creste di gallo pasta, a creamy crab dish brightened by sun-dried tomato, lemon and zesty breadcrumbs. All breads and pastries come from baker and pastry chef Aaron Wahlman, brother of general manager Seth Wahlman, ensuring the same attention to detail runs through every course.

The beverage program continues Wiggins’ tradition of crafting imaginative cocktails, supported by a dynamic wine list curated by the in-house sommelier. The list features seven house cocktails, five martinis, three spritzes and a few select beers, including a Side Project lager available exclusively here on draft. Signature drinks include the Skinny Dipper, a tropical riff blending rum, Aperol, Amalfi mandarino, coconut cream and lemon, which is “like an Italian soda meets a Painkiller,” Wiggins said. — The Golden Coast is a plum brandy and bourbon Old-Fashioned that’s equal parts rich, spiced and citrusy. For those seeking something lighter, martinis are available in “Mar-Tiny” pours.

“The wine list is dynamic but approachable,” Wiggins says. “We wanted a lot of varietals and producers that feel exciting but not intimidating. It’s fun to pair really thoughtful wines with a strong cocktail program.”

Extra Wavy occupies the ground floor of the historic Centennial Malt House, a 160-year-old building that’s been transformed from the former PW Pizza into a 105-seat restaurant brimming with character, reviving a space that had sat vacant since a 2022 fire caused extensive damage.

The 5,000-square-foot interior – roughly the size of Yellowbelly and Lazy Tiger combined – unfolds across several distinct zones: a lively bar area, a coral pink room for large groups and a green dining room ideal for date nights. The aesthetic is lush and tropical, with green and pink tones, layered textures and a vibe that’s both upscale and approachable. Beneath the restaurant, an on-site hydroponic garden grows lettuces, herbs and cabbages for the kitchen, reinforcing the group’s ingredient-driven approach.

“We were looking between the Central West End and Lafayette Square and wanted it to be in a neighborhood that’s walkable and full of people who are proud to be here,” Wiggins said. “There’s character and charm, but it also needed something new and fun.”Extra Wavy will be open Tuesday through Saturday from 5 to 10 p.m. Walk-ins are welcome, but reservations are already filling up. A small portion of the restaurant will remain unbooked nightly for spontaneous visits. For updates and reservations, visit extrawavystl.com or follow @extrawavy.stl on Instagram.

The post First Look: Extra Wavy just outside Lafayette Square appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Cove Cafe – a short jaunt down I-55 South to 6060 Telegraph Road, Suite B – is very busy building community. In the nine short months since it opened, this sunny coffeeshop has quickly become a thriving neighborhood hub. The cafe inhabits the spot formerly occupied by That’s Sip, whose owner Jennifer Lunsford sold to Mirna Zukanovic and Zerina Gredelj in December 2024. In short order, this young pair, who are best friends, had put their own stamp on the space – renaming, refiguring and repainting it, and bringing in the star of the show: a beast, a high-end, Oxford-blue (custom painted) La Marzocco espresso machine purchased as soon as sales allowed. “We did really well, really quickly,” Zukanovic said. “It was all because of the support that people gave us.”

They also changed the beans which are now sourced from the local Kirkwood roaster Teleo. The house espresso is made with their Brazil bean (decaf with a Columbian bean); and brewed coffee is made with Teleo’s “Neighborhood” blend. And there are an astonishing number of possible drinks to be had on this menu. Foam things and drizzled things, lattes dusted with spice, coldbrews boosted by protein powder and collagen and heavy whipping cream. Teas, as well – made of jasmine or red berries, lavender and chamomile. The list goes on and on.

“We want to make sure everyone has what they want,” Zukanovic said. But the top two sellers, and now Cove’s signature drinks, are July’s Joe, a white chocolate caramel latte; and That Girl, which is a latte crafted with brown sugar, vanilla and cinnamon.

For now, pastries are supplied by Cake House Design Bakery in South County. “We want to support local business,” Zukanovic said. But in a few months, she said Cove will be adding sandwiches and other bites made in-house.

“They have changed the whole vibe of the shop,” said customer Larry Bader. “They have transformed [it] into a very comfortable and inviting space.”

Gredelj had spent some time working at That’s Sip and studied business at Southern Illinois University Edwardsville. Zukanovic was lukewarm about her biology classes at Maryville University. “I didn’t want to be stuck in a lab forever,” she said. When Lunsford said she was moving on, it sparked a little flame. “We breathed the idea once, and it wasn’t even two months before the shop was ours,” Zukanovic said.

There’s no doubt these two women have the benefit of youth. They live and breathe Cove Cafe. So much so that they are in need of help and are looking to hire more staff as soon as possible. Currently, they have one employee and seasonal help. Their families jump in as well.

The post Cove Cafe brings Instagram-worthy lattes and local flavor to South County appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

What started originally as a vice for those who don’t like or can’t enjoy coffee and tea drinks has grown into a nationwide phenomenon. Dirty sodas, which gained their popularity in Utah attracting members of the Mormon community, have made their way into St. Louis businesses. This concoction involves taking any soda of choice and mixing it with a creamer or syrup to elevate the flavor profile. If this makes you curious to try one, here is a list of places that have adopted this trend into their menu.

Crispy Sips
When Caitlin and Dominic Corvington noticed a gap in the St. Louis dirty soda market, they decided to do something about it. The husband-and-wife team launched Crispy Sips, a pop-up soda shop that serves at farmers markets and local events. Their best seller goes by the name of “Dr. Dreamy” and involves a combination of Dr. Pepper, vanilla syrup and coconut cream. In addition to their six signature sodas selections, they rolled out two seasonal fall specials to add into the mix. Every Tuesday, they announce their weekend set up on their Instagram page rotating between the Kirkwood, Webster Groves, and Lake St. Louis farmers markets but are currently on the hunt for a physical location.
crispysips.stl@gmail.com, crispysips.com

Fitz’s Root Beer
If you’re from St. Louis, you know Fitz’s Bottling Co. is a true local institution. Developed in 1947, their signature root beer became a city staple, but it was their iconic floats stacked high with ice cream and unique soda flavors that put Fitz’s Bottling Co. name on the map. With two locations to their name, the original in the Delmar Loop and one in South County, Fitz’s expanded their soda-filled menu to include six creative variations of dirty sodas. To name a few sellers, there is “Budder beer,” inspired by Butterbeer, and “Campfire Daze,” a treat for the smores lovers. Each drink, of course, features their signature soda as the base, flavored with cream or coffee creamer.
Multiple locations, fitzsrootbeer.com

Sodie
What started as a small mobile shop will soon evolve into a walk-up window. Sodie STL launched their dirty soda business in June 2024. In the early days, founders Megan and David Exler reached out to farmers markets and festivals, but after word spread, the community started reaching out to them. This led them to start working pop-ups events, from employee appreciation days to football games. Among their fan favorites are the Chicka Cherry Cola, (coke, cherry syrup and vanilla cream) and the Annoying Orange (sprite, orange syrup and vanilla cream). Each week, they post their schedule on their social media to find where they will be the upcoming weekend. Soon you can find them at their brand new walk-up window in Kimmswick opening this October.
113 Market St., Kimmswick, 573.450.7162, heysodie.com

Swig
With a strong passion for soda and an eye for opportunity in the drink market, Nicole Tanner opened the first Swig location in St. George, Utah, in 2010. Known as the home of the original dirty soda, Swig gained popularity quickly and went on to expand to locations across the country. Its newest location has now arrived in St. Peters, Missouri. In honor of their grand opening, on Saturday, Oct. 11, the new St. Peter’s location will host a ribbon cutting, and offer a free drink from their favorite’s menu, along with free cookies to celebrate the opening.
587 Mid Rivers Mall Drive, St. Peters, 636.486.7277, swigdrinks.com/findaswig/st-peters

The Soda Fountain Express 
The Soda Fountain Express at Westport Plaza is known for their retro-style diner atmosphere, classic comfort foods, and over-the-top milkshakes that attract all ages. This location marks the second shop for the business, followed by the original Soda Fountain at Union Station. Expanding on their elaborate menu, The Soda Fountain Express recently introduced four dirty sodas into the mix, including the “Dirty Vanilla Coke,” “Dirty Cheryl,” “Muddy Mississippi,” “Creamy Deamy,” and a special Ice Cream Nachos item to complement the new drinks. 
147 W Port Plaza Drive, St. Louis, 314.683.2339, sodafountainexpress-stl.com

Truck Norris Twisted Eats 
Truck Norris Twisted Eats started as a food truck in 2017, but after garnering strong community support, they expanded into a brick-and-mortar location in Ellisville in 2025. The menu is serving up creative twists on classic comfort foods, including items like a jumbo egg roll sampler and a stuffed mac n cheese grilled cheese sandwich. To pair with their savory options, they have also added in dirty sodas into the mix. They offer five “twisted sodas” including Orange Dream, Root Beer Float, Sweet Tart, The Doctor and Campfire. Each drink starts with a soda base, heavy cream and a flavored syrup.
15856 Clayton Road, Ellisville, 314.988.2111, trucknorrisstl.com

The post 6 St. Louis spots featuring the ‘dirty soda’ trend appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

The Central West End welcomed its newest resident business last week with the opening of Drips Botanical Elements, a plant store with deep roots in the coffee business. They can be found at 387 N. Euclid Ave., where they’ll provide the community with a variety of plants, custom terrariums, jewelry, coffee and more, many of which are sourced from local vendors. 

When Tres Johnson opened the first iteration of Drips back in Omaha, it was a full-fledged coffee shop mixed with a gallery for Johnson’s artwork. Then, he met Becki Murabito, who joined the business eight years ago. Their original space flooded in January 2020, just before the pandemic. In the aftermath, they decided to pivot and reopen as a plant shop. Johnson studied horticulture in his hometown of Cape Girardeau, and Murabito worked at her family’s business, Rainbow Gardens, in Omaha. The change came naturally to them. “People were coming in to see the plants in the shop anyway when we closed down,” Johnson said, “so it was kind of morphing into that.”

While Johnson and Murabito have no interest in pursuing the restaurant business again themselves, they are staying true to their roots by offering a variety of coffee beans and ready-to-drink cans from their friends at Dark Matter, based in Chicago. Drips currently carries five different kinds of whole bean coffee from Dark Matter, so every palate can find something to take home. These beans include a special blend that changes monthly, allowing customers the regular chance to try something new.

While Drips Botanical Elements may have been born in Omaha, Johnson lived in St. Louis in his 20s and spent quite a bit of time in the Central West End as an employee of Left Bank Books. He and Murabito traveled back to St. Louis every year to visit the Missouri Botanical Garden, and when the idea arose to move Drips Botanical Elements to St. Louis, their current location on Euclid was the first space they toured.

Both Johnson and Murabito agreed that the name Drips has been a perfect one over the years, even through their evolutions. First, the drips could refer to painting and artwork, then to coffee, and now to the water that nourishes their plants. Many of the other items offered in-store are locally sourced, including from vendors that they discovered at the Tower Grove Farmers’ Market.

The space has plenty of natural light from the front-facing window, and the plants are arranged in order of how much light each one needs to thrive, allowing everyone to find something that’s right for their own living space, whether that be cacti or terrariums and everything in between. “Learning how to take care of [plants] is something we do together, and we can walk you through doing it,” Johnson said, “because we want you to keep coming and buying more plants – not because they’re dying, but because you love plants.” Johnson’s custom-made terrariums evolve with his inspiration at the time, and the store carries everything from small jars to large tanks perfect for living creatures (be sure to ask for information about their isopods).

“It’s so cool to be a part of the Central West End because everyone is so supportive,” Murabito said. “We’re really looking forward to joining that and adding what Drips brings to the equation.” Drips Botanical Elements is open Tuesday through Thursday from 11 a.m. to 7 p.m., Friday and Saturday 11 a.m. to 8 p.m., and Sunday 11 a.m. to 5 p.m.

The post Drips Botanical Elements opens in the Central West End appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

In 2003, James Smallwood stepped into 33 Wine Shop & Bar at 1913 Park Ave. as a corporate cost analyst with curiosity to spare but little experience navigating a wine list. But as years of business dinners grew into dedicated self-study and moonlighting at restaurants, Smallwood’s early curiosity grew into a devotion to wine that would eventually reshape his life. Smallwood traded his corporate role at AT&T and dove fully into the world of wine, completing formal classes, earning sommelier credentials and eventually guiding a friend’s restaurant as wine director and general manager.

By 2013, Smallwood had acquired 33 Wine Shop, originally started by Jake Hafner of Civil Life Brewing Co. For Smallwood, the business was more than a bar, it was a place that modeled the kind of hospitality, education and community he wanted to cultivate.

Jessica Spitzer’s path to 33 Wine Shop was just as unconventional. With a background in nonprofit work and reentry programs, she never envisioned herself running a wine bar. That changed in 2019 when she met Smallwood at the bar. Their relationship grew quickly, and by early 2020, Spitzer began helping with the administrative side of the business. Then the pandemic hit. What began as administrative support blossomed into a full-fledged wine education. With Smallwood’s mentorship, Spitzer honed her palate, earned her introductory sommelier credentials and now shapes both the operational and tasting experience at the bar.

Together, Smallwood and Spitzer have upheld 33 Wine Shop’s tradition: a local bar where exceptional wine meets warm, welcoming service. The pair prioritizes approachable wine education, guiding guests through tastings, classes or personal introductions to unexpected bottles. Their popular wine club reflects that philosophy. With three tiers and a monthly red and white selection handpicked by the owners, the club encourages exploration over customization. “We want our guests to discover wines they may never have tried otherwise,” Spitzer explained.

Smallwood believes 33 thrives where restraint meets quality: Old World wines kept in ideal conditions, with a tightly curated, effortlessly classic cocktail selection. At 33, every bottle rests in a carefully maintained, temperature-controlled cellar – a rarity that Smallwood insists is non-negotiable.  “It’s uncommon to find a space like this,” Smallwood said of the cellar, “but keeping it temperature-controlled is absolutely essential.” But beyond the cellar, the bar’s charm lies in its human moments: the door’s creak that signals a greeting, a detail Smallwood refuses to alter, and favorite wines are remembered. Over the years, countless friendships and even marriages – Smallwood and Spitzer’s included – have begun within the bar’s walls.

Approaching its 25th anniversary, 33 Wine Shop & Bar continues to prosper under the care of its husband-and-wife duo. For Smallwood and Spitzer, it’s more than a business. It’s a community gathering place, a classroom and a love story – both with wine, and with each other. 

The post 33 Wine Shop & Bar celebrates 25 years in Lafayette Square appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.