As we continue celebrating Long Beach Last Call—a 10-day, multi-event celebration of our city’s rich bar culture and the people who make it happen—we will offer a series of features that highlight events like this feature on one of our staples, The Stache Bar… All in order to lift a glass to a social and economic driver that rarely receives the love its deserves: our bar industry. For more information on Long Beach Last Call, tap here.
The Stache Bar on 4th Street has long been a staple—and rightfully so. Long before stellar bourbons appeared on the shelves of nearly every bar in Long Beach, Stache led the charge in showcasing that our city could have really great spirits and offer a good ol’ PBR and shot of Jack simultaneously.
After all, many may not remember how The Stache altered Long Beach drinking. Opening over a decade ago, it was and remains a prime example of a Long Beach hidden gem, the kind of classy dive that Silver Lake hipsters wish they had back in the early 2010s. Full shelves of small-batch and rare liquors, giant spherical ice cubes, and skilled bartenders who know how to put it all together. House-made ginger beer and bitters were paired with nights dedicated to craft cocktails.
Where the Stache Bar has been and where it’s going…
To an extent, Stache momentarily lost that balance between pure dive and a heightened sense of what it could achieve. And if there is a story I love more than anything, it is one of resilience and evolution. Across the past two years, Stache has had a lovely return to specialty cocktail menus and a sense of pride among its bartenders.
“Our latest menu—which is on top of our Last Call menu—we’ve decided to turn back to classics,” said owner Brett Gallo. “Aviations. A Pimm’s Cup. Corpse Revival…”
This is smart in one very large sense: Gen Z is finally beginning to go out. However, they don’t really know how to drink, being one of the least alcohol consuming generations to exist—so learning the basics could benefit both them and bars.
“We can’t lose sight of the fact that we are who we are,” said bar manager Priscilla In. “And in all honesty, I feel lucky to be part of a space that doesn’t take itself too seriously but also allows us to experiment. And it’s cool to make someone a Sazerac for the first time in a space where they won’t feel judged for not knowing what it is.
Adaptation and evolution deserve applause—and The Stache epitomizes that.
If there is one thing worthy of applause, it is the resilience of a small business owner who knows they can do better. And with Stache Bar owner Brett, he has done just that: He began to re-focus on what made the Stache so distinctly different from the get-go.
“Spaces like Baby Gee and Tokyo Noir haven’t made me feel like I am losing business—nah,” Brett said. “They’ve inspired me to do more and do better. It’s really been a great thing to witness for 4th Street.”
The result has been an “entire uplift” with the team, according to Priscilla, who is now on her sixth specialty cocktail menu since 2024’s Halloween’s spooky drink offerings.
“Our team has done some really awesome things. I clarified a really intense Tahi tea mixture for one of our Last Call cocktails this year. We’ve had staff make their our own in-house Midori. We’ve made bitters and syrups. We experiment at home and bring it to the bar. And customers? They’re just loving it.”
I am reminded of Steve Massis, owner of The Attic. The story of The Attic’s dramatic transformation from Instagrammable-three-hour-wait-brunch haven to a quality space that exudes everything but the basic is always worthy of re-telling—and its transformation is primarily driven by the humility and charisma of Steve, who faced a serious, weighty situation for a business owner: Continue with the wild success of a business which saw no sign of letting up but also no sign of fulfilling the soul of Massis or try to shift toward something vastly different entirely. He opted for the latter and, nearly five years later, is the proud owner of one of the best restaurants in the city.
A look at The Stache’s Long Beach Last Call 2026 menu.
Witty: there’s a Spaghett bottle service and it’s awesome. Spring-y: florals and citruses are abound in the drinks. Versatile: from porch pounders to booze-forward, there’s a bit of everything for everyone.
Clarified Thai Tea: Vodka | Thai tea | Condensed milk
Crème brûlée whiskey sour: Whiskey | Vanilla | Lemon | Irish cream | Licor 43 | Carmalized sugar
Manila Milk: Tequila | Mezcal | Mango | Condensed yakult | Banana | Orange sesame oil | Togarashi tajín
Wait–you mention Long Beach Last Call 2026. What is it?
Long Beach Last Call was born following the success of my restaurant week, Long Beach Food Scene Week, and serves as a 10-day toast to the bars, bartenders, and cocktail creatives that define Long Beach’s drinking culture.
Designed as both a celebration and a spotlight, the citywide event highlights the craftsmanship behind the stick—from meticulously built classics, like the special NOLA-centric menu at The Ordinarie this year, to boundary-pushing original creations, like those at Olive & Rose—while encouraging locals to explore neighborhood institutions and hidden gems alike.
At its core, Long Beach Last Call isn’t just about cocktails; it’s about community, storytelling, and honoring the independent spaces that give the city its distinct flavor after dark.
The Stache Bar is located at 941 E.4th St.
Tried to RSVP, but it wouldn’t work with my phone. Wouldn’t accept my email address, which is the only one I have.
I’ll add your name, Patricia.