Tempo 33 Brings Piano Bar Back Downtown

When the sale of YoSake and The Husk at the historic Roudabush building was announced in May, secrecy surrounded the new owners and their plans for the building’s third floor.

The businesses were purchased under the name C&C BizVentures, which is owned by Clayton Gsell and Kevin Keatts. Gsell is the local businessman behind Cruisers Car Wash while Keatts is the head coach of the NC State men’s basketball team.

Terry Espy and Joan Loch of MoMentum Companies represented the seller, Front and Dock, LLC, as well as Gsell and Keatts in the acquisition. Espy said the friends had been looking to open an upscale blues and jazz piano bar for some time.

“They recognized the gap left when Tails closed,” Espy said, referring to Tails Piano Bar, the Front Street lounge that closed in 2020. “Adults were looking for a downtown bar where they could enjoy music and conversation.”

Espy said Gsell and Keatts initially had hesitations when it came to considering the Roudabush space because it came with two existing restaurants.

“It took a little arm twisting, but when they really looked at the whole package and saw that the restaurants were profitable and had solid management in place, in addition to offering them a perfect location for the piano bar on the top floor, they realized it was too good of an opportunity to pass by,” Espy said.

“Though we may not come from the restaurant business, we’re both in the people business,” Gsell said of his partnership with Keatts. “We both help people to reach their goals and have very likeminded philosophies on customer service.”

Following a complete redesign of the third floor and some unexpected delays due to a fire last month, Tempo 33 opened on Aug. 16. Guests can expect live music Thursday through Saturday from 8 p.m. to 11 p.m., featuring musicians from throughout Southeastern North Carolina.

Craft cocktails, which will rotate seasonally, and house-made infusions, syrups and juices are a standout on the bar menu. Current cocktails include the Lavender Paloma, Tropical Caipirinha, Bourbon & Tea and Cinnamon Churro Martini.

The bar also offers six specialty mocktails, including the Daily, a drink made with white peach cranberry juice, lemon juice, cucumber, strawberry and ginger, peach bitters, ginger beer and watermelon ice cubes. Another mocktail, the Nightcap, is made with hibiscus tea, lemon juice, white peach cranberry juice, lemongrass, lavender and a thyme-infused ice cube.

Tempo 33 also serves local, domestic and imported beers alongside a carefully selected portfolio of wine housed in the space’s new wine cellar.

The small plates menu features a charcuterie board in two sizes, a Mediterranean plate with several varieties of hummus, shrimp cocktail and raw oysters served with a gin saffron mignonette and snacks like mixed nuts and truffle parm popcorn, which Gsell said has become a favorite among the bar’s first guests.

“Once you smell that popcorn, you’re going to want to try it,” he said.

The menu also offers two sweet options – a blackberry and chocolate hazelnut churro and tiramisu.

Gsell said the owners plan to offer wine and spirits tastings at Tempo 33 as well as other classes. The owners have already received requests for private events – something Gsell said he hadn’t originally considered offering but makes sense given that the bar is open Thursday through Saturday.