The Stache Bar—Long Beach’s finest dive, where one can get a decent cocktail while also just pounding PBRs without judgment—is ready to tackle Krampus, the Haunted Mansion, and a newly minted cocktail menu with its Naughty Lodge holiday takeover.
The Naughty Lodge at The Stache Bar is a great reflection of Long Beach’s taled cocktail culture.
For the second year in a row, The Stache Bar has slipped into its mischievous alter ego, transforming itself into the “Naughty Lodge” for the holidays. The space leans hard into both nostalgia and nightmare. The stretching portraits from Disneyland’s Haunted Mansion return again. And looming over it all is a seven-foot-plus animatronic Krampus, growling and thrashing in offense of cheer.
But what makes the Naughty Lodge’s sophomore year truly shine goes far beyond the decor—though the decorations, as always, are essential to the immersion. The real triumph is the cocktail program. For a bar that only just returned to releasing special menus this past October, the ambition on display is impressive for what the space exudes.
Dangerously poundable concoctions sit next to drinks like Deck the Balls, a blueberry-marzipan concoction that feels like cider on steroids. It’s a beautiful reflection of how our overall cocktail scene has evolved with spaces like Baby Gee and Tokyo Noir—all the while showcasing how Stache helped play a role in it overall.
And it’s worth remembering: Stache has been pushing Long Beach’s drinking culture forward for well over a decade. Many forget just how much the bar shifted the city’s expectations of what a “dive” could be. Back then—and still today—it’s the kind of classy dive Silver Lake hipsters wish they had: shelves packed with small-batch and hard-to-find spirits, slow-melting spheres of ice, and bartenders who actually know how to use both. Year two of Naughty Lodge doesn’t just play on that legacy—it expands it.
And yes, Sideburns has a role in the Naughty Lodge…
Sideburns, the burger-driven companion to The Stache Bar, has come a long way from its humble beginnings. The bar’s food program was once a tiny but mighty menu crafted by Chef Melissa Ortiz—think a proper Chicago dog, addictive cheese curds, and chili cheese fries that absolutely belonged with a beer in hand. When Sideburns spun off from those bar-snack roots, Chef Thomas Beyrooty stepped in and pushed the concept into full-fledged burger territory. If you’ve ever seen him behind the flat top, orchestrating ten sizzling patties at once without breaking a sweat, you understand exactly how this evolution happened.
Beyrooty’s approach leans into comfort, seasonality, and just the right amount of over-the-top indulgence—qualities that shine brightest during the holidays. This year’s Naughty Lodge–themed specials are some of his most creative yet.
The holiday food offerings of Sideburns…
There’s the Lamb of Gawd, a playfully irreverent sausage sandwich that layers charbroiled merguez lamb sausage into a black hoagie roll, nestling it alongside house-cut fries and topping it all with a creamy garlic-arugula sauce, crisp red onion, and bright banana peppers. It’s bold, smoky, and unexpectedly elegant—with a vegan option to boot.
Then there’s The Lore of Krampus Burger, a monstrous, salt-bomb creation worthy of the horned holiday beast himself. A smashed butter-and-onion patty forms the base, stacked with hot pastrami, melted Swiss, and a savory-tangy cranberry aioli that ties it all back to winter comfort. Guests can choose between a brioche, red, or black bun—though the black bun feels appropriately ominous.
For something more whimsical, Chef Thomas offers “Burger, It’s Cold Outside,” is a wonderfully tart-centric burger. Piled with herbed goat cheese crumbles, house-pickled red onions and jalapeños, peppery arugula, and a swipe of spicy mayo, these toppings could easily make a wondrous loaded fries plate. The combination is bright, warming, and just festive enough. Like many Sideburns staples, it’s also available as a vegan build.
And because the holidays demand a little snacking between sips, Sideburns rounds out the menu with Ozzy’s Crispy Dove Wings. These earthy wonders are crispy, golden wings tossed in buttered stuffing spices with fresh rosemary and sage. The herbal coating and fried skin can be cut with a cranberry dip, turning the whole thing into a nostalgic, Thanksgiving-leaning bite. Yes, these too can be made vegan.
And now, onto the cocktails being featured at The Stache Bar’s Naughty Lodge takeover.
Deck The Balls: Westward Whiskey | Blueberry-Marzipan | Cinnamon | Lemon | Egg Whites
Rum Rum Rudolph: Kuleana Huihui Rum | Averna Amaro | Cocolopez | Grapefruit | Cinnamon | Ginger | Cherry Bark Vanilla Bitters
Optional: Served in a Tiki Santa mug for $40 — includes the mug to keep
Santa’s Coming…To Town: Altos Tequila | Hibiscus Agave | Cranberry | Lime
Noggy Style: Clarified eggnog blend | Brown Sugar Bourbon | Rye Whiskey | Vanilla Liqueur | Pineapple | Lemon | Holiday Bitters
Mt. Crumpit: House Melon Liqueur | Pistachio Orgeat | Rum | Absolut Vodka | Fresh Orange Juice | Pineapple | Cotton Candy Topper
Pink Christmas: Nikka Coffey Gin | Strawberry | Rosemary | Lemon
Gingerbread Hot Toddy: Brandy | House Gingerbread Syrup | Lemon
Krampus Cocoa: Chocolate | Hot Whole Milk | Whipped Cream | Toasted Marshmallow | Choice of Liquor or Peppermint Liqueur
The Naughty Lodge Boilermaker: Shiner Bock Holiday Cheer | Guinness-Reduced Whiskey Shot
Throat Coat Tease (N/A): Throat Coat Tea | Maple Syrup | Star Anise | Aquafaba
Add any well liquor for +$6
The Stache Bar is located 941 E. 4th St.
