One day, you’re running a quiet small business, serving a loyal but modest customer base. The next, you’re overwhelmed—scrambling to fulfill an avalanche of orders, juggling media inquiries, and adjusting to a sudden flood of eager customers. All because of a single viral post.
Social media’s power to catapult a small business into the limelight is undeniable. In San Diego’s vibrant food and drink scene, hidden gems often thrive on word-of-mouth. But one viral TikTok or Instagram post can ignite demand at a dizzying pace. It sounds like a golden ticket—until it becomes a trial by fire. A rocky start.
Grange Garden, a Solana Beach retail shop and café, became one such overnight sensation in the summer of 2024, partly thanks to owner Melissa Biggs Clark, who brings her therapy rabbits along so they’re not left alone at home for hours. Clark recalls the moment everything changed: “No one was ever in there for coffee. It was just all retail. And then, one day, we came in on a Saturday, and the line was out the door and down the block. My husband and I looked at each other and said, ‘Something happened. What happened?’ And somebody in the line yelled, ‘You guys went viral!’ An influencer came in and took a picture of her holding one of my therapy bunnies [and] drinking a cup of coffee, and she posted it.”
That one photo garnered 1.4 million views in just three days.
Courtesy of Grange Garden
The influx of attention was both exhilarating and exhausting. “We didn’t even have a phone, mind you. I only had one barista. I was making most of the drinks. It was pandemonium,” Clark says. Within days, she had to hire 22 new baristas, and even that wasn’t enough. Lines stretched down the street, and the tiny café struggled to keep up with demand. Clark believes that her extensive business background was the only thing that helped them pull through.
Beyond staffing and supply challenges, there was another unexpected hurdle: the bunnies. Clarks doesn’t view Grange Garden as a bunny café per se, but does enjoy having her 19 rabbits around while she works. As the business exploded in popularity, she had to take extra measures to protect them.
“The bunny pen expanded and expanded. I had to regulate it and start charging people $8 to go in and visit the bunnies. I mean, there are five million posts on the internet about us, and my bunnies are literally posted all over the world,” she says. “[There were] just a lot of growing pains and hiccups.”
While viral moments can be exhilarating, they can also be overwhelming. Many small business owners, like Clark, aren’t prepared for the rapid transformation and must quickly adapt. The unexpected demand can strain resources, staffing, and even the original mission of the business itself.
Courtesy of CoCo Playa
The Dark Side of Viral Fame
While going viral is often seen as a blessing, for some businesses, it can quickly become a cautionary tale. If supply chains aren’t ready, inventory runs out, or customer service suffers, that wave of internet excitement can turn into an avalanche of backlash. Frustrated customers, bad reviews, and operational chaos can quickly taint a brand’s reputation.
When CoCo Playa, a drive-through “dirty” soda (that’s soft drinks mixed with syrup, cream, and other goodies) and cookie shop in Point Loma, went viral in late 2024, it was all part of co-owners Tonya and Ryan Feghali’s plan. “We planned for this to happen. Going viral is a good strategy for business and free marketing,” Ryan says.
But even though the siblings anticipated growth, the sheer scale of the virality caught them off guard, and they ran into significant operational challenges. “We didn’t even know we’d need an ice machine four times the size of the original,” Ryan laughs.
They credit their solid team with helping them weather the rocky moments. “We can’t foresee something going viral, but what I can see and control is that everyone is happy here,” Tonya says. “Even if we’re busy, everyone is communicating.”
And when businesses are capable of staying light on their feet, they can sometimes translate a popular video or two into a broader internet presence. The Keep Coffee is a craft drink shop in Convoy that is currently going viral for whipped matcha and foam toppings. Co-founder Jongjet Khlueanthong says they had to make a number of quick pivots to handle the rush.
“We streamlined our operations by optimizing workflows, adding staff during peak hours, and ensuring our inventory could keep up with demand,” he explains.
Though the shop doesn’t even have a website of its own, many influencers have been filtering through the doors daily. “Most have been really kind and supportive, and their content has definitely contributed to the continued momentum,” Khlueanthong adds.
Courtesy of Grange Garden
Surviving the Post-Viral Drop-Off
But what happens when the hype dies down? For businesses that rely too much on the viral moment, the drop-off can be brutal. A once-packed store can become eerily quiet, leaving owners with overstocked inventory, high overhead costs, and an uncertain future.
“The lack of strategy is what kills small businesses,” says Rafael Rodriguez, who handles marketing and media relations for San Diego Small Business Development Center (SBDC). SBDC’s team supports 5,000 to 6,000 businesses every year, and many face this issue.
Rodriguez advises resisting the temptation to add an influx of staff members right away. “I wouldn’t necessarily go out and hire a bunch of people, because it’s a short burst and it can go away,” he adds.
In moments when demand outweighs the ability of existing staff to handle it, communication goes a long way. “If you don’t see the tidal wave coming because you didn’t have any awareness of the virality, you’ve got to put on your customer service hat,” says Briana Wesinger, an associate regional director for SDBC. “You have people standing outside in line, waiting forever, and they’re not going to all be commenting positively online and that can be negative towards your business.” She suggests being honest with queues of customers about any capacity issues and offering to schedule patrons in for a later time to avoid excessive waits.
Courtesy of Keep Coffee
And Khlueanthong believes that, to convert one-time visitors driven by a TikTok into repeat customers, businesses need to deliver on the promise implied by influencers’ posts. “It’s important to always prioritize quality, no matter how busy things get,” Khlueanthong stresses. “Customers can sense the passion and care that goes into what you create, and that authenticity is key to building and maintaining a loyal customer base.”
Clark, for her part, has found a way to turn Grange Garden’s viral fame into long-term success. “I’ve not spent one dime on marketing or advertising. That’s amazing,” she says. “This was and is a very good opportunity for free marketing, [and I’m] excited to see where this takes us.” Even more rewarding, the exposure allowed her to build a nonprofit organization that’s rehomed over 100 bunnies in the past year.
She estimates that the number of baristas working at Grange Garden will double this summer. “We just had a record-breaking weekend and are up 60 percent this year,” she says. “Additionally, we are going to be on NBC’s California Live next month.”
For CoCo Playa, it’s all about fostering community. “People love our brand because of these moments,” Ryan Feghali says. “We had a few hiccups along the way, but we built such a great team to push through them together.”
Hannah Elizabeth Williams Is an editorial intern at San Diego Magazine in her last year as a literary journalism major at University of California Irvine. She is a passionate reader that has a ‘to be read’ pile that extends into the afterlife. Will constantly talk about her dog Daisy.
You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.
And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos.
Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family.
Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013).
Now Becker is branching out again, opening two new concepts in Barrio Logan this fall.
The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread.
“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.”
Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain.
The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak.
The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”
He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service.
Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items.
Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood.
Santo Poco opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.
Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism.
“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere.
Courtesy of Madison on Park | Photo Credit: Andy McRory
Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.
The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”
Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics.
The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally.
Courtesy of Madison on Park | Photo Credit: Haley Hill
This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.
“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see.
Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
When I was pregnant, my food craving was singular and intense. If I didn’t eat at least one thing doused in cinnamon every day (ideally, more than one), I was—to put it gently—a complete monster.
Since then, my obsession has tempered somewhat. But cinnamon buns still perch high on my top treats list, so I’m always on the lookout for the next great place to indulge. IMO, The Huddle in Mission Hills’ mondo cinnamon roll remains top-tier, but after eyeing the ooey, gooey goodies from Sinner Buns, we might have a contender.
Originally from Ukraine, Daria Nadar had already done everything one can do at a bakery—business operations, wholesale contracts, actually baking, you name it—so during the pandemic, she started dabbling with perfecting her cinnamon rolls. After she got a couple fans over social media, she threw her first pop-up to see how they’d be received. She sold out.
After a few false starts with a couple storefronts and business deals, Nadar officially launched Sinner Buns in October 2025 with her partner Filipe Pazi. After making it through an unexpectedly hectic season stuffed with holiday orders, the team closed temporarily to get everything in line and reopened this April. Business has remained in full swing ever since.
There are only so many ingredients in a cinnamon roll, but “the process is what makes it special,” she says, adding they use fresh yeast rather than powder and a 48-hour process for each batch of brioche dough made to order. (Thus the need for pre-orders.) Customers can preorder until Thursday each week for pickup Friday, Saturday, or Sunday from Sinner Buns’ ghost kitchen at 780 Hollister Street, just east of Imperial Beach.
You can also catch her at various pop-ups around San Diego, the next one taking place on Saturday, August 22 at Infusion Lab Coffee in Pacific Beach. Eventually, Nadar opens to offer nationwide shipping (once she figures out the logistics and quality control) and one day, her own storefront.
But it’ll be on her terms, not the whims of social media. “We already learned how to not only rely on virality of the product, because you go viral and then it fades,” she says. “It’s a slow burner, and I know eventually, it’s going to grow much more.”
Courtesy of San Diego Spirits Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Get spirited away at the 17th annual San Diego Spirits Festival. If you understood that reference, I regret to inform you that it is not a Studio Ghibli watchathon, but it’s still a win with a bonanza of craft makers pouring libations at the Museum of Contemporary Art in La Jolla for two full days. On September 26-27, try sips, glugs, and guzzles from brands like Condesa Gin and Uncle Nearest (with some bites to wash it all down, of course). Could you ask for a more picturesque venue? Spoiler alert: no.
You love to see a longtime employee take the reins of a beloved local institution. That’s exactly what happened at Konito’s Cafe in Pacific Beach, which is currently transitioning to Pablo’s Cafe, which is now under new ownership. (Yes, his name is Pablo.) Will their breakfast sandwich still slap? Guess we’ll have to go find out.
I’ve yet to visit Tigawok, the small California-based chain serving mini bowls like Kung Pao chicken and Mapo tofu. But the latest storefront (and the first in San Diego) is now soft open in La Jolla, and it’s only a matter of time before their Sichuan shredded chicken gets in my belly.
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Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Kelly H. Harfouche, founder of KQ Aesthetic Society, knows firsthand that cosmetic treatments like fillers, neurotoxins, and microneedling, can not only enhance a person’s appearance and restore confidence, they have the power to truly change a person’s life. An expert injector has the ability to tailor treatments to each individual patient’s anatomy and goals for personalized results. Harfouche, a board-certified nurse practitioner, has spent nearly a decade perfecting her craft as an aesthetic injector and integrating her multifaceted artistic skills with precision patient care. Her commitment to continual education and training, plus a passion for helping people look—and feel—their best, set KQ Aesthetic Society apart in a sea of local medspas.
For many people considering nonsurgical treatments, the intent is to look refreshed and refined. KQ Aesthetic Society’s philosophy eschews a cookie cutter approach that bases treatments around units, instead working to understand each person’s unique goals, then curating a treatment plan to fit that vision. Harfouche focuses on “inclusive luxury,” the belief that everyone deserves access to aesthetic treatments, respective of budget restrictions. She develops long-standing trusted relationships with her patients, and works with each one to achieve their aesthetic objectives and address the underlying causes of their concerns.
“For me, forming an honest and open relationship with every patient who walks through the door is essential. This means understanding them on a deeper level and meeting them where they are to define and achieve their individual goals,” she says.
Drawing on her artistic background, which inspired her transition into medical aesthetics, Harfouche sees each client as a “unique canvas.” Rather than relying on standardized procedures, the practitioner’s distinctive approach combines her profound understanding of the physiological and anatomical changes associated with aging with an unwavering commitment to ongoing education about the newest products and their mechanisms of action. Her goal is to make each patient feel beautiful in their own skin and to embrace their individuality.
She has also pioneered a way to combine her talent for aesthetic artistry with her philanthropic nature. Harfouche is one of only a handful of providers using dermal fillers to treat patients with lip asymmetry and scarring resulting from cleft lip surgery. Patients travel from around the country for this transformative treatment, noting increased confidence and a restored identity. She hopes to eventually launch a training program to help fill the void in this space.
“My passion has always been connecting with people and giving back in any capacity that I can,” she says. In the rapidly advancing landscape of aesthetic medicine, you can place your confidence in Harfouche and KQ Aesthetic Society to deliver exceptional care. To learn more or book a consultation, please visit kqaestheticsociety.com.
When San Diego launched Micro Enterprise Home Kitchen Operations (MEHKO), it changed everything. Riverside County first established the experimental program in 2019, with San Diego introducing its own countywide pilot program in 2022 and granting it permanent status in 2024. The new category allowed people to launch at-home retail food operations—basically, home restaurants—with special requirements and restrictions to ensure food safety and smooth operations. Over two dozen counties across California have since adopted their own versions with over 1,200 permits issued, around 100 of them in San Diego alone.
Some have a dizzyingly long waitlist (Warung RieRie), others are still getting their name out there (The Hidden Gazebo Eatery), and still others use MEHKO for pickups rather than fully opening their home as an onsite dining facility. Love Pupusas falls into that category.
Yanira Majano came with her family from El Salvador to the United States when she was 11 years old, bringing a love of cooking and desire to share the country’s cuisine along with her. “There’s a lot of similarity [between Salvadoran food and] Central, South America, even Baja Mexico,” she says. Salvadoran cooking tends to be less spicy than some Mexican cuisines, with an emphasis on ingredients like corn, staples like yucca root (cassava), meats like crispy pork (chicharrón), and sides like curtido, a tangy cabbage slaw that’s typically either naturally fermented or vinegar-based.
And of course, the signature dish of El Salvador—pupusas.
In San Diego, Salvadoran food lacks the widespread availability of other Latin American cuisines like Mexican or Peruvian food, but Majano says she’s seen pupusas gain popularity over the past few years. But she likes to think her recipes, which have been passed down by her mother and kitchen partner Martha, contain a certain special something.
Some pupuserías use rice flour to create the handheld stuffed tortillas, but she prefers the more traditional gluten-free corn flour. Still, it’s what’s inside that really counts. “That’s where we put our own touch,” she explains. Most of Majano’s pupusas come with cheese and different fillings like carnitas, black beans, mushrooms, or zucchini, but she also offers vegan options. Every one comes with a side of curtido and salsa, each made fresh daily.
Showing people the magic of home-cooked food might not have been possible without the MEHKO program or The Cook Alliance, a MEHKO support and advocacy coalition. Opening a brick-and-mortar restaurant requires a huge amount of start-up capital—at least six figures, generally. Not exactly pocket change. “But when the MEHKO program started in 2022, I said, ‘Oh my God, this is for me,’” says Majano.
Now with four years under her belt, she says she’d love to bring Love Pupusas to more food festivals, host more pop-ups, and eventually open a food truck to keep serving the humble dish of her homeland, taking pride in every bite. “[I put] a lot of love in everything I do. You see it when you taste the food,” she promises.
Pre-order Love Pupusas for next day pickup in Rancho Peñasquitos between noon and 5 p.m.
It’s not the end of the road for Catalina Offshore Products—just the end of an address. The local family-owned fish market announced that come September, they are moving from their longtime location in the Morena District to The Old San Diego Seafood Building at 1842 McKinley Avenue in National City. Normal business operations will resume in October with the same retail market fully stocked with premium seafood and local catches, so it’s not goodbye, it’s just “see you later.” (And yes, 5202 Lovelock Street is still open until moving day.)
Don’t come at me with complaints about autumnal seasonal creep—I got an email this week about holiday shopping. In August. In comparison, the 2026 release of Karl Strauss Oktoberfest seems right on time. For the 38th year in a row, ahead of the Munich-inspired festivities, the 5 percent ABV malty amber lager is now available in bottles, with draft coming to the brewpubs in September. Despite the lack of chill in the air, there’s no reason why your fridge can’t be stocked with this frosty German delight.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
A Rare Look Inside Callaway Golf’s San Diego Test Center
The Ely Callaway Performance Center is where tour-level fittings, cutting-edge technology, and golf equipment you can’t buy yet all come together
Courtesy of Ely Callaway Performance Center
By Tina Mickelson
“Come test something.”
Those are quite possibly my three favorite words in the English language—all due respect to “I love you” or the highly underrated “you were right.”
I’ve been a PGA Golf Professional since 1994, and yes, full bias disclosure, a Callaway Golf Ambassador for 18 years. One of the bonuses that comes with that combo is access to the Ely Callaway Performance Center—a place so exclusive it gives “velvet rope” vibes.
Originally opened in 2006 as a highly functional (yet not exactly breathtaking) test facility, the ECPC got a serious glow-up in 2018 when Gil Hanse (along with partner Geoff Shackelford) turned it into what can only be described as a fully engineered golf playground. Hanse is no stranger to golf course renovations. In 2024, he completed an extensive redesign of the Omni La Costa North Course in Carlsbad, so it could host the NCAA Division 1 Golf Championships. He also worked on acclaimed courses like Winged Foot, Merion Golf Club, and Oakmont Country Club.
In just two months, it went from a standard test center and R&D lab to a fully dialed-in golf playground.
Courtesy of Ely Callaway Performance Center
What was once purely practical is now intentionally designed to be both precise and inspiring. The targets are staggered with purpose—forcing creative shot-making while also calling you out on your actual distances (no more “that’s my 150-yard club … ish”).
Add a massive hitting area, bunkers and greens that mimic real on-course conditions, a “Himalayas” putting green (named for its roller-coaster undulations), an upgraded indoor putting lab, and a 120-decibel sound system blasting a very golf-appropriate playlist, and suddenly it’s a rare blend of high-performance testing facility and “don’t mind if I stay here all day” energy. Since this isn’t exactly open to the public, SDM asked me to take you behind the curtain.
As the iron gates part, it feels less like arriving at a practice facility and more like being granted backstage access at a rock concert—if the bandmembers were made entirely of launch monitors and perfectly manicured turf.
There are no mats. No guessing. No “I think that one felt good?” Just conditions that mirror exactly what tour players see in competition. Because when you’re testing equipment at this level, accuracy isn’t a bonus—it’s the whole point.
Even the sand matters. Different textures. Different densities. Because bunkers have personalities, too, and they are often unfriendly. And the golf balls? Brand. New. Not the usual “these have seen some things” range balls. New balls mean consistent spin, truer trajectory, and no surprises. The older a golf ball gets—and the more it’s been baked in the sun, scuffed, or generally lived a full and complicated life—the less reliable it becomes. Think of it like this: fresh ball, predictable performance; old range ball, slight chaos with a side of mystery.
I’m escorted to my personal hitting bay—basically a pop-up shaded oasis stocked with enough equipment to make a gear junkie weak in the knees. Shafts in every weight and profile imaginable. Heads lined up like they’re waiting to be drafted by their favorite team.
Courtesy of Ely Callaway Performance Center
Toptracer technology was patiently waiting to track every one of my swings, each shot instantly delivering ball speed, launch, spin, carry distance, and dispersion (a polite way of saying consistency, or lack thereof), so there’s no guessing—just data telling the truth, whether I like it or not.
We start with irons. Different heads, different feels, different results. When I miss a shot, the ball tends to leak right, so we check lie angle. A quick adjustment—2 degrees upright—and suddenly the clubface is consistently square at impact like it remembered its job. Effort level: down. Ball flight: improved. Confidence: creeping back.
Next we look at the different shaft options—because nothing says “fun afternoon” like realizing a higher kick point can change your entire golf identity. Shaft flex (how much the shaft bends during your swing) helps determine whether you get more height and distance or more control, while kick point (where the shaft bends the most) influences your ball flight—lower kick point for higher launch, higher kick point for a flatter, more penetrating shot. In other words, one small tweak and suddenly you’re hitting shots you’d normally only describe later, slightly exaggerated, over a glass of wine.
Then we move through the bag: hybrids, fairway woods, drivers, wedges. It’s a full rotation of “try this,” “now try this,” and “okay wait … THAT one.”
And yes—the new Quantum driver and fairway woods made an appearance. Without getting too deep in the weeds, they’re faster, more forgiving, and smarter (thanks to AI face mapping) than previous models. Translation: Even your mishits are now slightly less embarrassing. And they were not the only things getting tested. My patience was under attack because the driver and woods would not be available to the public for a good three months.
Courtesy of Ely Callaway Performance Center
Watching the fitting team work is like watching a Formula 1 pit crew. Clubs are swapped in seconds. Shafts tightened, adjusted, replaced. One minute you’re swinging something that seems “fine,” and the next, you’re holding a club that feels like it is a part of your DNA.
Then there’s the putter fitting. Drivers are physics. Putters are therapy. Inside the putting lab, sensors track everything—tempo, face angle, path—things you didn’t even know could be measured. Within minutes, my data politely informs me that my putter face is slightly closed at impact. Not shocking, but also not ideal.
A few quick adjustments—different head (with a bit more weight at the toe to discourage the face swinging closed at impact), shorter shaft (so I feel more over the ball, which helps my eyeline)—and suddenly the ball starts rolling exactly where I’m aimed.
Same stroke. Same golfer. Completely different outcome. If only the rest of life worked like that.
And then there’s the part that feels slightly classified. The ECPC isn’t “just” a performance center—it’s also where future equipment lives before the public even knows it exists. I’ve been there when certain clubs were basically under surveillance. Not “don’t touch,” but more “please keep phones in your pocket.”
It’s golf’s version of Area 51. Except instead of aliens, it’s drivers that won’t hit shelves for another year—and like I mentioned, waiting is not my strong suit.
Getting to test the newest equipment isn’t just a perk—it’s part of the job. It’s what allows me to stand in front of students and say, “I’ve tried it. I know what works and what doesn’t. And more importantly, I know why.” And if I happen to sprint to my car every time the phone rings and someone says, “Come test something” … well, that’s just professional courtesy.
Callaway isn’t the only place to get your swing analyzed and clubs fitted. You can stroll into big retail spots like The Golf Mart or Golf Galaxy, book a next-level session at a dedicated studio like Club Champion or True Spec Golf, test brand-specific gear at various manufacturing companies (many located in Carlsbad), or even combine a lesson and a fitting at GOLFTEC. And let’s not forget your local golf course, where fittings happen on actual turf, on a driving range you have some history with—many times with the golf professional who is familiar with your swing so they can give you valuable input. With this many options, there’s really no excuse, other than pride, to keep blaming your clubs.
AVRP Studios’ tradition for Design Excellence and Innovation began in 1976 with Doug Austin, FAIA, in Solana Beach, California. The firm has since grown to complete major projects throughout the United States and Canada. We think of ourselves as a family and we care deeply about people. We want to inspire, help make their lives richer and more complete through our efforts. We believe that architecture is one of the most important art forms because of the impact it can have on the lives of those it touches. We’re delighted to have been recognized with over 150 awards for design excellence.
703 16th Street, Suite 200, San Diego, California 92101 | 619-704-2700 | avrpstudios.com
