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.