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Pigs fly in Vista
Flying Pig Pub & Kitchen
There’s pork on the menu, but check out the tri-tip.
Pork is highlighted at this new “pub & kitchen” in Vista’s Paseo Santa Fe district, but I decided to go with the tri-tip. A good decision.
The Flying Pig Pub & Kitchen
The organic garden — “farm to table” is a real thing at Flying Pig
Outdoor dining
The Flying Pig’s mascot oversees the patrons
Light fare of ham & melon includes lemon-verbena yogurt
First I ordered a light fare of ham and melon, inspired by the outdoor organic garden next to my table. The small plate is small, but so is the price at $12. The serrano ham was sliced paper-thin, with an intense flavor and a dry texture. The local melon was as good as the melons I’ve had in the Luberon in Provence, and the lemon-verbena yogurt, mache, espellete pepper, and brined melon rind were both tangy and sweet.
As a lover of tri-tip, especially the Santa Maria style, I was excited for the main course to arrive. Executive chef Mario Moser prepared the 12-oz. carved portion as tender as one could hope for, and it was cooked perfectly to medium-rare. (Actually it was a bit rare, but that’s how I eat it. Order it a little more well-done if you prefer.) The roasted tri-tip (certified Angus beef) sat atop creamy smoked mashed potatoes with medium-sized portobello mushrooms sautéed in sherry and a perfect amount of gravy (which is really Makers steak sauce).
The new restaurant didn’t even boast signage yet, but the place was jumping, especially for Vista on a Monday.
Wanting to get on the road for the 45-minute drive home, I didn’t think I had the room for dessert. On the recommendation of the friendly server, I finished with the almond financier cake ($7) a dense almond cake with finely ground almonds, served with Tahitian vanilla gelato and fresh caramel sauce. It was gone before the check arrived.
Here's something you might be interested in.
Pigs fly in Vista
Flying Pig Pub & Kitchen
Pigs fly in Vista
Flying Pig Pub & Kitchen
There’s pork on the menu, but check out the tri-tip.
Pork is highlighted at this new “pub & kitchen” in Vista’s Paseo Santa Fe district, but I decided to go with the tri-tip. A good decision.
The Flying Pig Pub & Kitchen
The organic garden — “farm to table” is a real thing at Flying Pig
Outdoor dining
The Flying Pig’s mascot oversees the patrons
Light fare of ham & melon includes lemon-verbena yogurt
First I ordered a light fare of ham and melon, inspired by the outdoor organic garden next to my table. The small plate is small, but so is the price at $12. The serrano ham was sliced paper-thin, with an intense flavor and a dry texture. The local melon was as good as the melons I’ve had in the Luberon in Provence, and the lemon-verbena yogurt, mache, espellete pepper, and brined melon rind were both tangy and sweet.
As a lover of tri-tip, especially the Santa Maria style, I was excited for the main course to arrive. Executive chef Mario Moser prepared the 12-oz. carved portion as tender as one could hope for, and it was cooked perfectly to medium-rare. (Actually it was a bit rare, but that’s how I eat it. Order it a little more well-done if you prefer.) The roasted tri-tip (certified Angus beef) sat atop creamy smoked mashed potatoes with medium-sized portobello mushrooms sautéed in sherry and a perfect amount of gravy (which is really Makers steak sauce).
The new restaurant didn’t even boast signage yet, but the place was jumping, especially for Vista on a Monday.
Wanting to get on the road for the 45-minute drive home, I didn’t think I had the room for dessert. On the recommendation of the friendly server, I finished with the almond financier cake ($7) a dense almond cake with finely ground almonds, served with Tahitian vanilla gelato and fresh caramel sauce. It was gone before the check arrived.
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