Sarina Garibović & Sam Cassidy

Northeast, Minneapolis

Spend a few minutes with Sarina and Sam and you’ll understand why Small Hours feels the way it does — understated, generous, and thoughtfully put together. Sarina brings a deep love for wine and hospitality, shaped by years of working in restaurants and a genuine curiosity that keeps her learning. Sam approaches the space with a musician’s sense of rhythm, creating an atmosphere where sound and energy are always intentional. Together, they’ve built something that feels personal, lived-in, and quietly remarkable — and lucky for us, they’re behind the bar most nights.

Full Name, age and where are you from?

SG: Sarina Garibović, 37, and I’m really kinda from all over. I was born in Croatia, and went to elementary school in Austria, but I really grew up in Phoenix, AZ.

SC: Sam Cassidy, 39, Minneapolis, MN.

What are your titles at Small Hours?

SG: We don’t really have super official titles but I oversee all beverages and service operation.

SC: And I take care of all things music and manage the property. As the owners we’re both also the only people in direct service so we're always here and the people you will order from. 

What inspired you to get into this industry?

SG: I’ve worked in restaurants since high school and it really helped me come out of my shell. As a kid I was always kind of trying to acclimate to a new place and a new language, so I learned how to socialize by serving tables. Later, wine became a way to keep work interesting and after teaching a few wine classes with an instructor's manual and zero wine knowledge, I became totally enamored with how much there was to learn. I’ve been trying to make a sustainable career out of it ever since.

SC: I wanted to create a space to gather that put listening to recorded music front and center.

What is your most blissful wine moment?

SG: I love absentmindedly picking up a glass of something nearby without any expectation and having that wine be really delicious. I probably have a closer connection with the theory side of wine, so when something just hits me in the face in this undeniable way it makes me really excited to be around wine for my job.

SC: When Sarina opens the good stuff.

What, to you, is the best city for food (or wine!) right now?

SC: I’m far from the authority on this subject, but I think New York is hard to beat. I’d also add that while the English aren’t exactly known for their culinary talents, I’ve had some amazing meals in London.

Are there any dishes you're hoping to introduce to your menu in the future?

SG: We’ve recently been expanding our dinner menu and leaning into seasonality as well as doubling down on humble dishes that have been enjoyed alongside wine forever. Because we’re always looking for new ways to introduce tinned fish I’m looking forward to adding some really special and delicious anchovies with great butter to the menu soon.

What restaurant, cafe, or bar do you find yourself frequenting most within the Twin Cities?

SG: Good Times in South. Every time I’m there I think how great everything would be with more places like this. Simple food done really well in a personal feeling space where you feel invited into someone’s life through their work. They have everything I want, including soft serve. 

If you could shout out a colleague or friend in the industry who would it be and why?

SG: Marc Macondy at Libation Project, a Minnesota wine and spirits distributor. I don’t think the people who bring wine into the market for us get the props they deserve and there are many remarkably talented people in that role I could name but Marc’s sustained energy and excitement for wine is really inspiring. He not only has a great palate but I appreciate his desire to keep learning even after many years in the industry.

How do you relax outside of work?

SC: Does not compute. JK I try to read magazines and walk my dog and cook when I have the energy.

SG: As much couch time as possible and now that it's warming up some yard time with flowers and mowing the grass.

If it's my first time stopping into Small Hours, what's your order recommendation right now? 

SG: Right this minute it’s a weirdly chilly week so I would go for duck confit, a side of potatoes and a bottle of red from the Jura. We have a few different bottlings of Trousseau from Gahier on right now, as well as Pinot Noir from Marnes Blanches and Domaine Grand.