On this week’s episode of The Sauce, we’re joined by Tim Wiggins — the bartender/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.
We talk about what to expect at Extra Wavy (seafood-forward, raw bar vibes in a 150-year-old space), his collaborative approach with chef teams, and why clear menu descriptions and accessible pricing matter. Tim breaks down his “juicy yet dry” style (hello, Amontillado sherry), the power of salt and texture, and how he designs drinks that feel nostalgic yet new. He also shares where you can find his consulting work (Bangers Only) around town —from Three Sixty Westport and Westport Social to Train Shed at St. Louis Union Station — plus a sneak peek at Prohibition, a classics-leaning speakeasy in the same building as Extra Wavy. We also delve into what he’s drinking now: unapologetic negronis and perfectly fresh daiquiris.
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