I couldn’t say ‘Yes’ fast enough, when I was
offered a position to be a part of that magic. This company also really invests in their growth so it was another blessing some time later when I was offered partnership or to be a co-owner at InsideOUT. Everyone involved in this project really put in their heart and soul, so it gives an even bigger sense of ownership and was the icing on the cake. Why the decision to open InsideOUT and what do you hope to become in the bar/restaurant scene in Hillcrest? InsideOUT is your “urban oasis.” The space was
created by the Eitol building architect, Mike Burnett, and is so uniquely done that from the beginning, the words “one of a kind” just kept on flying out in our conversations. We wanted a social space, but to take back what the word “social” really means. This is a space where you can talk to your friends and catch up, a restaurant for you to celebrate your special occasions or company parties and an open, inviting space to meet new people. It’s a lounge to get to know someone dur- ing a date, a place to relax and unwind after a work day and a place to feel great vibes on a Sunday Funday. I believe we’ve really achieved that. From the music level intentionally being lower, to not having TVs and to the continuity of placement, everything’s done in a way that is limitless when it comes to what we want to create for our guests... there’s always something new. Who is the chef and what is the goal for the menu? Our chef is MaryJo Testa, aka Chef MJ, and the
menu she’s created is truly a work of art. It’s Medi- terranean/California fusion , with one-of-a-kind food that I have yet to see anywhere else. It always makes our guests’ dining experience so special! During the beginning planning stages, Chef MJ would describe a dish to us, with ingredients that, in my mind, were such opposites. Then we’d taste them and it all blended so seamlessly together, every time we would all have our jaws dropped in awe. She makes food an experience and continuously surprises us with her passion and creativity. As for our drink menu, our master mixer is someone I consider one of my mentors through- out this process, Moe Girton. She created bold, statement-making, expertly-crafted cocktail items. Our specialty cocktail menu provides something for everyone’s taste palate and is so complimentary to our food menu. It goes back to our goal of “one-of-a-kind.” It’s lovely to see guests step out of their vodka soda or Tequila pineapple
comfort zones, and really experience what InsideOUT has created. Moe has such a talent for taste and she does it with ease and a smile on her face. It’s guaranteed that your cocktail was made with love and with heart. What is your favorite moment so far since opening? There has been so many in the four months
we’ve been open, that this question is super hard to answer! I love watching my staff in their element and cheering them on from a distance (pretty sure they find that weird). I also love how well our guests have received us and how complimentary they have been. The guidance and mentorship I have received from Matt and Moe, and all the leaders of MO’s Universe has been priceless. One moment in particular that stands out from
the rest is when we received our “A-rating” from the health department (yes, I know it’s
odd...lol). When opening a new venue, especially from the ground up, you get stuck in this weird limbo of “Are we open yet or not?” Get this approved, get that approved, a year and half of work and you feel so close, but then a small change needs to be done and then you’re in limbo again. When the time finally came that we got approval and were all good to go, I literally ugly cried... A surge of relief and then excitement about getting to show you our hard work came over me! Now here we are, only getting bigger and better, and doing it with love for our community. Beyond InsideOUT, what do you enjoy in your free time? Outside the restaurant, I am
still an entertainer and that’s something that will never leave me. On my days off I still perform for various shows throughout San Diego and Southern California and I’m also still creating costumes and clothes on my downtime. Sewing, or any avenue for creativity is relaxing for me, so I always try to make time for it. I’ve also been getting back on track around spending real, quality time with my friends and family. They’ve been so supportive throughout this whole process I’m so happy I get to repay all those “rain checks.”
InsideOUTis at 1642 University Ave. For reservations or more information, call 619. 888.8623 or go to insideoutsd.
com.Fruits ‘n Suits Happy Hour takes place from 2 to 6 p.m. Monday through Friday. Saturday and Sunday brunch happens from 10 a.m. to 3 p.m. and dinner service starts at 5 p.m. Monday through Sunday.
WITH BARTENDER MIKE CAFFREY
MIXING IT UP
What’s your age?You wanna know my age? Come have a drink and guess my age. If you’re right I’ll buy you a shot. If you’re wrong I might buy you a shot too.
Where are you from?Burlington, VT
How long have you been in the industry? Eight years, bartending.
What do you enjoy the most working at InsideOUT? The best part about working at IO is the staff. We have such a great crew, it makes going to work easy, with loads of laughs every shift.
Your favorite cocktail? My favorite drink is the Empress 75. In a shaker mix Empress Gin, St. Germain, lavender syrup and lemon juice with ice and shake. Strain in to a martini glass then top with cham- pagne. Tastes good and looks sexy.
What’s your favoriteInsideOUTdish? My favorite dish has to be the Fideo Rosa, our version of paella. I don’t know how MJ packed in so much flavor, it’s a really amazing mouthful.
When you’re not bartending what do you enjoy doing? When I’m not at work, I attempt to stay fit (shout out to Renegade Fitcamp). I love weekend trips to Palm Springs, where you can occasionally catch me singing karaoke in bad drag, or just gallivanting around town beingbasicallyhappy.
SEPTEMBER 2018 | RAGE monthly 57
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