With a Kiwi-inspired lineage and the spirit, love and good nature of the Māori, NZ Eats Group welcomes guests to experience a taste of New Zealand at any of their restaurants.
Queenstown, the adventure capital of New Zealand, is known for breathtaking landscapes, outdoor thrills and a vibrant town center. That spirit of adventure and hospitality is what NZ Eats hopes to bring to their dining establishments, inviting guests to enjoy good food, laughter and lasting memories.
Their San Diego restaurant portfolio includes Queenstown Public House (Little Italy), their flagship location, Ragland Public House (Ocean Beach), Queenstown Bistro (Westfield UTC mall), Dunedin New Zealand Eats (North Park), Bare Back Grill (Pacific Beach) and Queenstown Village (La Jolla Village).
My wife, Mary, and I had the pleasure of dining at their La Jolla Village location.
This beautiful space features an inviting patio perfect for people-watching, while the interior showcases stunning art deco décor. General Manager Ty Anson said that the decor shifts every three months, and since it was the day before Valentine’s Day, the restaurant was beautifully decorated. Guests were greeted with a 6-foot tiered display of roses, greenery, candles and wine at the entrance, and Valentine’s Day-themed decorations throughout, setting a cozy, romantic ambiance.
At the suggestion of our server, Chanel Enriquez, we started with the Baked Brie Shareable Plate, a rich and creamy brie round, oozing with luscious oils. The platter was accompanied by tart green apple slices, honey, almonds and baked crostini. We also ordered the Flower Pot Bread, a signature house-baked bread baked in an actual flower pot, paired with silky honey butter. The Brie and Flower Pot Bread were simpatico.
For entrées, I was drawn to the Parlor Pot Pie, another one of Chanel’s recommendations. As a pot pie lover, this was an easy choice. The rimmed dish was filled with tender chicken, carrots, peas, celery and onions in a creamy gravy, topped with golden puff pastry and served with a house-made cheddar biscuit. With its rich, buttery crust and creamy filling, the pot pie was theultimate comfort food.
Mary adores meatloaf, so she took Chanel’s suggestion and ordered the Wellington Meatloaf, a delicious blend of organic beef and pork mixed with carrot, onion, celery and cheese, topped with crispy fried onions. It was served with sweet potato mash, sautéed carrots and a tangy, spiced tomato chutney. The flavors were perfectly balanced, and the texture of the meatloaf was just right. As Ty checked in on us, he said that the New Zealand Meat Pie, Parlor Pot Pie, Wellington Meatloaf and Pan-Seared King Salmon (sourced from New Zealand) are their most popular dishes.
The wine list featured a nice selection of sparkling, rosé, white and red wines by the glass as well as a large collection of bottles. With New Zealand’s reputation for world-class sauvignon blanc, I wasn’t surprised to see three different by-the-glass selections available.
Mary paired her meal with a Laird Chardonnay, while I debated between Caymus and Far Niente Cabernet Sauvignon. Since I had Caymus the night before, I opted for the Far Niente Post and Beam Alexander Valley Cabernet Sauvignon, which paired beautifully with the Wellington Meatloaf.
In addition to wine, guests can also enjoy creative cocktails and a variety of draft and bottled beers, including an IPA and blonde ale from New Zealand.
Executive Chef Yohalmo Rosales’ menu offers a variety of choices, including lighter fare such as dinner salads and sandwiches, as well as rich, comforting New Zealand Faves and Dinner Plate selections. Queenstown also offers weekday brunch (Monday-Friday, 11 a.m. to 3 p.m.) and an expanded weekend brunch (Saturday-Sunday, 9 a.m. to 3 p.m.), with dinner service starting after 3 p.m. daily. The La Jolla location also features a café and eatery where guests can enjoy indulgent treats like the gluten-free Nectarine Grove Cinnamon Bun.
After dinner, Chef Yohalmo spoiled us with his apple crisp skillet dessert, topped with a granola crumble and vanilla bean ice cream. This is his own creation, and I highly recommend it as the perfect way to end a meal at Queenstown Village.
Queenstown Village is a fantastic spot to enjoy a relaxed meal with great food, friendly service and a welcoming atmosphere. Whether you’re stopping by for brunch, dinner or drinks, there’s something for everyone. For more information on Queenstown Village, visit their website at q-town.com.
— Story by Rico Cassoni
Wine Bytes
Glass Box in the Del Mar Sky Deck is hosting a six-course sake and dinner pairing on Tuesday, March 18, from 6 to 9 p.m. Executive Chef Ethan Yang has created a menu filled with delicious sake, fresh fish, king crab, wagyu and more. Each course is thoughtfully paired with premium sake. The cost is $65 per person+tax/tip. Get tix here.
Reach them at [email protected].
