A key player from the opening team of Little Italy powerhouse Juniper & Ivy is joining another local hospitality group to help launch a new project in Liberty Station. Certified Sommelier Tami Wong, who was named "Best New Sommelier" by Wine & Spirits Magazine in 2014 and whose wine program at Juniper & Ivy earned an "Award of Excellence" from Wine Spectator Magazine, will move to Liberty Station to create a "nimble and progressive" wine list for Mess Hall, the in-house restaurant within Liberty Public Market helmed by Blue Bridge Hospitality executive chef Tim Kolanko (Stake Chophouse & Bar, Leroy’s Kitchen + Lounge). The entire market project, which was originally slated to open this fall, has been pushed back to January.
Wong, who previously worked at the La Valencia Hotel and The 3rd Corner Wine Shop and Bistro, was part of the group of local wine professionals behind the recent SommCon. She'll collaborate with the hospitality group's beverage director Greg Majors to build her list from the public market’s in-house wine shop, Grape Smuggler; focusing on smaller wine producers from all over the globe, the program will pair with the Mess Hall's menu, a daily changing selection of dishes sourced from the food artisans and vendors that will make up the Liberty Public Market, including Mastiff Sausage Company, Venissimo Cheese, Liberty Meat Shop and more.
This is reportedly Wong's last week at Juniper & Ivy; sommelier Brandon Boghosian, who worked at Goose & Gander and Bouchon in the Napa Valley area, will be moving into her position.