Tan Tan: Understand what makes the bar one of the best in the world

For the second time at 50 Best, the establishment conveys the concept through the author’s letter.

With his foot in the door, the Tanning Tanning began accumulating lines even before opening at its first address, on Rua Fradique Coutinho, in 2015. Thiago Bañares.

What was supposed to be a noodle house ended up becoming a bar due to the old nomenclature of the place, which is no longer referred to as “Noodle Bar”.

The emergence of a location in a more spacious environment in 2018 meant that the chef finally accepted the fate of the Tanning Tanning as a bar. Curious and James Bond fan, Thiago, who collects memories of the best bars and restaurants he has visited around the world, saw the renovation of the house as an opportunity to improve the concept of the bar and bring innovation to the business.

“We think of the Tan Tan counter as a kitchen square. Cocktail makers and chefs have a very similar service dynamic, so we designed the bar so that the cocktail maker could work quickly,” explains he, who has invested in glassware. foreign, unrivaled quality drinks and plenty of time for the entire team to hone their skills.

Today, the idea is that all employees have a chance to go through the pub house and learn the recipes and main tasks of the bartenders. The 360 ​​work model aims not only to maintain the quality of the cocktail shop, but also to enhance the workforce of those who are already part of the team.

“The legacy of those who leave Tan Tan is the profession. When someone on the team decides to leave, the important thing is that this person has taught others what he can do”, reiterates the entrepreneur.

Awards Tan Tan received

The fame came after a lot of work on the stories that the bar staff wanted to tell through the letters of the author. Their recipes and techniques put the house in the “50 best discoveries“, a list that mentions possible future names in the” 50 Best “.

A year later, the establishment reached 87th position in the ranking “50 best bars“, and in 2022 it was reconfirmed as one of the best at 62nd place on the list.

“We were very happy with this position and invested some time in it. But we never worked for 50 Best, what we really wanted was to show a concept,” he points out.

Who takes the central concept of the letter is Thiago himself, but the recipes, presentations and changes are thought up together by the entire team of the bar. The ideas come from meetings that take place months before the drinks menu changes.

Tan Tan’s current menu

Currently the house presents the “Duality” campaign which tells the period in which Tan Tan lived and still lives with regard to the transition from the then restaurant to the bar.

The drinks contain five main ingredients of the glassware: shisô, yuzu lime, cumaru, sesame and raspberry. Each of them is used in the infusion and syrup techniques and after the treatment they become an ingredient in one of the cocktails.

The duality is evident in the menu, which explains how a drink is more “dairy” or more “full-bodied”, even if both carry the same aromatic base.

Busy for the next cards to come, Thiago believes keeping Tan Tan in the top 50 is a way to bring visibility to Brazil and other bar colleagues.

“The cocktail serves as a basis to show the concept. And today being among the 50 Best, as well as being very good and important for climbing positions, is a way to make brands turn their eyes to what we have in Brazil opens. opportunities not only for us, but also for other people in the movement “, he concludes.

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.