When the space at 626 South Tremont St. opened in Oceanside earlier this year, husband and wife team Roddy and Aaron Browning knew their city didn’t need another burrito joint. The duo jumped at the chance to start their own restaurant after being in the fine dining business themselves for years.
On March 31, the Flying Pig Pub & Kitchen was born. A hip space with a friendly atmosphere, full of eclectic antiques and a Southern feel with a touch of gourmet spice, was welcomed to town.
Each table is decorated with a single flower in a mason jar, and the menus are displayed on the inside of vintage album covers. A mixture of modern and old fashioned lamps hang from the wooden ceiling with a 1950s chandelier stealing the show.
A cowhide rug lies in front of a cozy couch, with a wine cellar as the backdrop.
The back-bar piece is a mix of multicolored barn wood and 100-year-old redwood. It’s a hard surface, but at the same time it offers color, and that is exactly what this place represents—rustic style.
“We always found that we were driving either north or south to get something that was affordable and cool to eat,” said Roddy. “We just thought that Oceanside needed something different.”
Roddy and Aaron met 12 years ago when they were both servers in a restaurant in Tucson, AZ. Life took them to Oceanside, where they have resided for the last seven years.
Roddy has worked numerous jobs in the food industry—everything from bus boy, to line cook, to certified sommelier.
He grew up in Alabama and New Mexico, always loving to cook.
“My mother has a picture of me when I was 12 at two in the morning. She came downstairs because she smelled something burning and found me in the kitchen, cooking.” He laughed, kind of incredulously, “I had made a chocolate pie from scratch and a cookbook, just because it was something I was craving in the middle of the night.”
You can find traces of his Southern roots on the menu. A popular patron favorite is the chicken and dumplings, with fresh gnocchi, sage, brown butter and braised carrots.
Head Chef Mario Moser, who was most recently a chef de partie at the highly acclaimed Nine-Ten Restaurant and Bar in La Jolla, has strong South American roots, which he incorporates into his creations as well.
Local roots are not forgotten, however. Six out of eight tap beers are brewed locally.
A full bar, and a wine list that won’t disappoint will have you relaxing all night. Which is good, because the food does take time to be prepared.
“The food is all fresh. … it doesn’t come from a can,” Roddy said. “We like to offer our guests what we feel are the top quality products at the best prices. We aren’t just taking anything and serving it. We are sourcing out better ingredients, better beers, better wines that we can offer our guests at a reasonable price.”
Furthermore, the Flying Pig features local artists’ artwork on its walls. They plan on introducing new artists, and rotating the art every six months or so.
Still being so new, the restaurant will continue to welcome some milestones in the near future. Roddy hopes to have a small patio out front in the next two weeks and an urban garden on the roof where they will grow squash, zucchini and tomatoes.
Tentative plans for an unofficial “grand opening” are being made (if the city will allow it) for a pig roast over the Fourth of July weekend—complete with potato salad and baked beans.
Located just west of Coast Highway and north of Wisconsin Avenue on Tremont Street, the Flying Pig deserves a try—especially if there’s chicken and dumplings to be had.
View the article and more photos on the Camp Pendleton Patch HERE!