Tara Wong started working in professional kitchens in Detroit as a teenager around 20 years ago, but when a bartender position opened at a restaurant where she was working, she jumped at the chance to move to the front of the house.
She began entering mixology competitions, which soon showed her just how much she had to learn about the craft, so she did her research — reading books, going on social media, watching what other bartenders were doing — while simultaneously falling in love with her ability to provide memorable experiences to her customers.
Now at Saksey’s, which opened last November in Detroit, she’s taking her panache in a different direction — reimagining old-school cocktails with modern elements, such as turning a Harvey Wallbanger into a milk punch.
She’s also upgrading drinks that meet current trends. The Coco Noir, for example, is her take on an Espresso Martini — she swapped out vodka for a combination of bourbon and coconut rum and then added cold brew, coffee liqueur, and amaro.
Wong recently discussed her approach to drink development, how the Detroit hospitality scene has evolved over the past couple of decades, and her plans for this summer.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
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