Chris Patino

Q & A:

How long have you all been involved within the bartending and mixology community?

Between Erick Castro, Arsalun Tafazoli, Anthony Schmidt, and myself, it’s almost too many years to count! I’m not saying that we’re getting old, but rather that we are all veterans of the bar community, with varying backgrounds and levels of experience. All of which lends itself perfectly for both the bar and retail space at Raised by Wolves.

Tell us about the concept behind Raised by Wolves? 

The concept for Raised by Wolves was inspired by Roman mythology – the brothers Romulus and Remus were raised by a she-wolf before going on to found Rome, which was essentially the cradle of Western Civilization. But seeing as it didn’t turn out too well for them (at least not for Romulus), there is a deeper meaning that is more closely centered around the actual virtues of wolves themselves. They are caring, loyal, nurturing, not to mention socially connected animals, and those are exactly the values that we strive to promote at Raised by Wolves. Furthermore, it was an opportunity to essentially bring a more urban-minded focus and mentality (that Consortium Holdings has successfully fostered throughout the Downtown San Diego area) to a more suburban crowd. Just because you leave the city life behind, shouldn’t mean that you should be deprived of a well-made craft cocktail in a well thought out and intimate setting. Also, the team at Westfield UTC put a huge focus into delivering a more experiential product for their guests (via a $500+ million Dollar Renovation), and once we saw how they were striving to change the shopping experience, we saw an opportunity to take part in a mainstream setting without conforming.

What makes the cocktails at Raised by Wolves different from other establishments?  

Because we are located in an outdoor shopping mall, we encounter a wide array of palates everyday, from the well-informed cocktail aficionado to the novice or occasional drinker. We knew that we wanted to put together a serious cocktail program, but needed to ensure that there was also a sense of familiarity so that we didn’t alienate anyone. I think that Erick nailed it in that regard. Everyday people are led towards experiencing new and interesting flavors and spirits without batting an eye, enjoying cocktails with ingredients like Aquavit and Amari. We also put a huge emphasis on prep. For example, we start the process for making our best selling drink, the Island Old Fashioned, twenty four hours before it ever reaches our guest’s glass. Many people don’t realize how much work goes into the cocktails that we are creating.

What has the response been so far to your unique concept?

So far, the response to Raised by Wolves has been outstanding. Both the bar and retail shop are doing well, and the amount of support that we have received from the community has been overwhelmingly positive. It’s a beautiful bar, with an inviting and comfortable atmosphere. That’s what draws people in. But it’s the amazing hospitality and exceptional drinks that we believe will keep them coming back.

Photography courtesy of Chef’s Roll.

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