Blue Bridge Hospitality has tapped certified sommelier Tami Wong, Wine & Spirits magazine best new sommelier, to lead the new wine program at Liberty Public Market’s in-house restaurant, Mess Hall. Announced last month, Mess Hall’s market-to-menu concept will source all ingredients from the market’s 30-plus artisans and vendors, advocating sustainability and a local ethos from the hands of executive chef Tim Kolanko (Stake Chophouse & Bar, Leroy’s Kitchen + Lounge). Formerly of acclaimed eatery Juniper and Ivy, Wong served on the opening team as manager/sommelier, where she garnered this year’s coveted Award of Excellence for the restaurant from Wine Spectator magazine, with her wine list emphasizing global varietals. As part of the Court of Master Sommeliers since 2007, Wong has shared her knowledge of wine at some of San Diego’s most notable establishments, including the iconic La Valencia Hotel and The 3rd Corner Wine Shop and Bistro. When looking ahead to Mess Hall’s daily changing menu of simple, locally driven fare, Wong will pair her signature globetrotting wine list to balance and polish the flavors found on Kolanko’s plates. Wine enthusiasts will find a smaller, more nimble list at Mess Hall, with an emphasis toward organic and biodynamic wines not usually seen in San Diego. Working with Blue Bridge Hospitality’s wine director Greg Majors, Wong will pull from the market’s in-house wine shop, Grape Smuggler, curating her menu from a selection of nearly 500 bottles. Artisan tenants Representing a mix of experienced local retailers, farmers market vendors, food truck operators and home-grown kitchen concepts, Liberty Public Market has curated a collection of culinary tenants that represent San Diego’s gastro-centric scene. From an old-school butcher to homemade pastas and fresh empanadas straight from Argentina, the marketplace will offer a mix of ready-made foods, pantry staples and retail storefronts for one-stop shopping. The full tenant roster includes: Bread & Butter: co-op stocks selection from prominent local bakeries;
Bottlecraft: bottle shop and tasting room;
Cane Patch Pies: homemade sweet potato creations straight from the South;
Cecilia’s Taqueria: gourmet tacos utilizing solely locally sourced ingredients;
Crafted Baked Goods: over-the-top, decadent cakes and pastries;
Desert Smoke: specialty BBQ sauces and marinades, nitro hot sauce on tap;
Fishbone Kitchen: traditional fishmonger with a belly-up oyster bar attached;
Fully Loaded Juice: cold-pressed juices using local produce;
Grape Smuggler: wine shop and tasting room;
Howlistic: boutique pet shop;
Le Parfait Paris: celebrated French patisserie and boulangerie;
Liberty Meat Shop: old-school neighborhood butcher;
Liberty Public Market Pantry: showcasing a rotating variety of local products from various local artisans;
Local Greens: salads, wraps, bowls and burritos with a wholesome twist;
Mama Made Thai: Bangkok street food with a focus on classic pan-fried noodles and fried rice;
Mastiff Sausage: handcrafted sausage sandwiches;
Parana Empanada: authentic Argentinian eatery serving 15 varieties of empanadas;
Pasta Design: homemade artisan pastas for dine-in or take-out;
Point Loma Tea: offers an array of whole-leaf teas from around the world;
Produce Section: oversize greengrocery offering seasonal selection of fruits and vegetables;
Scooped by MooTime: iced delights and creamy treats;
Stuffed: decadent burgers stuffed with cheese, fried Oreos and more;
Venissimo Cheese: curated selection of artisanal cheeses and accouterments;
West Bean Coffee Roasters: specialty micro-batch roaster; and Wicked Main Lobster: lobster rolls and New England mainstays.
