The team behind Yellowbelly and Lazy Tiger is expanding its footprint in St. Louis with a new concept, Extra Wavy, set to open in summer or fall 2025. On Point Hospitality co-owners Travis Howard and Tim Wiggins will bring the raw bar to 2017 Chouteau Ave., just across the street from Lafayette Square proper, taking over the former home of PW Pizza.
Extra Wavy will feature a full dinner menu alongside a beverage program centered on martinis, cocktails and dynamic wines. The restaurant aims to blend a fun, playful spirit with an upscale dining experience inspired by the East Coast, Southern Europe and the Mediterranean.
The team is enthusiast to introduce a fresh and distinctive dining experience to St. Louis, emphasizing their commitment to exceptional hospitality. They hope to attract both young professionals and longtime residents who are eager to explore new culinary offerings and cultural experiences.
While Wiggins declined to share specific menu details, he confirmed that Extra Wavy will always offer five to six raw options and that the menu will lean more toward coastal Europe and the East Coast rather than the bright, tropical flavors of Yellowbelly. “The energy is still coastal and fun, but the building is 150 years old, so we’re paying a lot of respect to tradition,” he said. “There’s a real old-school element to things – an old-meets-new juxtaposition.”
Wiggins shared that the concept has been in development for about a year and a half, influenced by the company’s staffing and management team. “We had people in the company who wanted more responsibility, so we knew we needed to grow to allow these people to continue growing,” he said. “It’s been almost seven years with Yellowbelly and almost five with Lazy Tiger, so it felt like the right time.”
The building has been vacant since a fire caused extensive damage in 2022. Extra Wavy will occupy the first-floor space previously home to PW Pizza, but the layout has been significantly altered. “We’re on the bottom floor, but the whole floor plan has been changed pretty dramatically,” Wiggins said. “There was a general store that led into the event space – we’ve really reshaped it.” He also noted that Extra Wavy will serve as the anchor for the building, which will eventually house other tenants.
The restaurant’s design reflects Wiggins’ vision for something he feels St. Louis is missing. “A lot of the decor is what I wish St. Louis had – something that feels grown-up and adult but still fun, with some whimsical notes to it,” he said. “It’s seafood-focused but still a neighborhood restaurant, and the location and neighborhood really helped shape what the restaurant and menu will be.”
As for the aesthetic, guests can expect a bold, energetic space similar to Yellowbelly. “It’s going to be colorful, but not what you would expect,” Wiggins said. “The idea is to be a little bit mysterious,” he said. “We’re trying to hold onto some things and let some things be a surprise.”
The team is hopeful to open this summer, but is approaching it cautiously. “We feel pretty good about summer, but we like to undersell and overdeliver,” Wiggins said. “So far, things are going smoothly.”
Few additional details have been released, but those interested can sign up for updates on the restaurant’s website or follow @ExtraWavy.stl on Instagram.
This article appears in March 2025.