This Sunday Flying Pig’s Vista location celebrated it’s 1 year anniversary with an outdoor grill blowout.
The Vista location stemmed out of the huge success of The Flying Pig Pub in Oceanside. That location was one of the forerunners of today’s growing north county culinary scene and still serves a packed house nightly. Last year owner Roddy decided to open the Pig’s second location in an old bank building at 230 South Santa Fe, Vista. The new location was more than double the size of the original and boasted an outdoor patio area absent in the first. He brought over Executive Chef Mario Mosser to oversee the new restaurant and promoted Chef Samantha Parker to run the Oceanside location (smart because she kills it). With everything in place, the new Flying Pig was once again on the forefront of an expanding new culinary scene.
Outdoor patio @ Flying Pig Vista
The thing he pulled off with the new location, which is hard to do, is launch a second restaurant off the success of the first that, had a familiarity to it in concept and menu , but at the same time had it’s own identity. A lot of restauranteurs try this and fail or just cookie cutter the original idea.
A good example of this being done successfully would be Mario Batali’s second restaurant Lupa, coming off the heels of the insanely successful Babbo in 1999. you could easily have lunch at the vista Flying Pig head west and enjoy dinner at the Oceanside location and you would not feel like you ate at the same restaurant twice. Unless you doubled down on one of the few menu crossover items, but that would be on you wouldn’t it ?
Anyway, I grabbed the Sprinter to vista and planned to enjoy the culinary festivities.
People streaming in for the anniversary.
On my way in, I was trying to decide what to get. Do I go for their killer tri-tip or something porkish?
They made the choice easy for me with their anniversary special menu.
I get to have it all for $20 …sold and done. 🙂
Lots of meat. I got there at 10 am, Chef Mario had been working the grill since 5am that morning.
Left to right ~ Tri-tip, pork brisket, and pork loin. Warm potato salad and cole slaw in the back and mashed potatoes underneath. There’s also grilled veg. on there somewhere.
Everything was cooked to perfection. I’m a sucker for Tri-tip and this example was perfect. The Pork brisket was melted in your mouth gorgeous, and the star for me was the Pork loin, brined for 4 days, it was juicy and tender with a slight sweetness to it. The sides held their own as well living up to the brilliance of the meats.
My plate before and after.
Owner Roddy is also a level 2 Sommelier and he paired a great Red blend to accompany my meal a Tre Toscana ~ 80% Sangiovese, 10 % Merlot, and 10% Cabernet. With Roddy’s knowledge, their wine list is worth checking out.
Here is a brief video interview with Chef Mario and Owner Roddy. I asked them about the first year of the Vista Flying Pig and memorable moments.
hope you got out to celebrate with them. If not they are there producing great food 7 days a week. Go check them out.
230 South Santa Fe Ave., Vista
Today was also the annual “Rod Run” in downtown Vista, with over 400 classic cars on display. I walked around and took pics of some of my favorites.
Still no Hemi Cuda’s though:(