One constant in Odd Duck’s 12-year history is its delivery of a remarkable experience at the bar. Not just the liquid journey, although that too can be transportive. But how the bartender breathes life into the whole encounter. As Jo Drew, part of Odd Duck’s bartending team, puts it, “We’re just a little cherry on top of the show.” From working at Milwaukee “party places” like Trinity Three Irish Pubs to managing the bar at Screaming Tuna, Drew says they’ve either worked in or been around restaurants since they were a preteen. At Odd Duck only since 2023, they command shifts with an infectious energy and singular style. Drew makes even dining alone at the bar feel anything but lonely.
Tell us who you’d pick to be a Betty this year!
How would you describe the service at Odd Duck?
Our management has our backs 110%. When I was first hired, [co-owner] Melissa [Buchholz] and I had a very long conversation. I said, “I’m a very ‘out there’ person. I wear lots of jewelry. I’m just very eclectic in the way people are witnessing me.” She said, “You know, I love that. You can be exactly who you are, treat people with respect and serve people some great food and cocktails.” I just felt such a feeling of appreciation from that.
So what is your personal style of service?
Funky fresh, honey! I am a very fun bartender. I just love to give someone an experience [and] help them learn what this place has to offer. I’m not expecting anything in return. I want you to simply have a great time first and foremost. I try to be someone who’s a calm constant. It doesn’t always need to be the most flair. Sometimes it just needs to be a simple, “Hello, how are you doing today?”
Do you have a favorite cocktail you like to recommend to guests?
Number 27 [all cocktails are listed by number]. It comes with the story of being the very first cocktail I ever tried at Odd Duck. It’s a staple – gin, sage and grapefruit all mixed together with a bright supremed grapefruit at the end!
With food being an integral component, how do you help navigate the menu for your customers?
We’re small plates, world food, farm to table. We’re all about sharing the plates around and making sure everyone tries the new dishes. Wisconsin is a huge agricultural state, and I love to tell people that. I say, “Here are the plates we’ve traveled around and seen and gotten local products to try to emulate those dishes.”
You have a great rapport with guests and really make sitting at the bar so much fun. Have you ever been an actor?
I’m just an exaggerated character with no theater background. As a bartender, I just love to give someone an experience. I have a very colorful vocabulary and vernacular, so I always make sure that what I see so colorfully, you can see that, too.
