Queenstown Public House serves all natural, organic American fare with a New Zealand twist in a cozy and comfortable house-like setting, including the parlor room where you can watch sheep grazing on the ceiling.
Although executive chef Sergio Haro Sr. studied at the Universidad Autónoma de Baja California (UABC) in Ensenada, Mexico, he says most of the important skills he learned were from his older brother, who is also his mentor.
Sourcing the freshest local ingredients he can find, Haro prides himself on creating mainstay dishes that guests have come to rely on in addition to changing or adding new items to the menu at least three times a year. “Our New Zealand inspired menu isn’t a style of food you find often in Southern California,” he says. “Diners come to Queenstown to enjoy delicious flavorful food while also feeling like they’re back home.”
Although I decided not to try it this time around, Haro told me that one of the more unique items on the menu is the Parlor Pot Pie. It is Queenstown’s play on the traditional pot pie, taken to another level. Inside the skillet, you’ll find a puff pastry with the filling layered on the top and a whole game hen tucked inside the middle. “My favorite part of this dish is shopping for the game hens, as they need to meet the perfect size, shape and weight specifications,” he explains. “The look of shock and awe on our diner’s faces when this dish arrives to their table is truly priceless!”
Don’t miss stopping by this one-of-a-kind restaurant that’s been a longtime favorite in Little Italy, San Diego, not only for the locals, but for tourists visiting from all over the country. Watch out though, rumor has it that Wanda, their resident ghost, has been spotted around the property in the early morning and late evening. Seems she’s always up to something and likes to keep things interesting for everyone involved.
©Written by Maria Desiderata Montana