Chef Inspired, Neighborhood Approved

Flying Pig Pub & Kitchen Restaurants

Roger ‘Roddy’ Browning along with partner/wife Aaron started the first Flying Pig Pub & Kitchen in Oceanside in March of 2011. Roddy’s career started in the ‘back of the house’. Then, the pursuit of being a Sommelier took over in the late 90’s. Aaron, started out in high end hotels then she too, became a Sommelier.

Roddys career started out in the ‘back of the house’ as a cook in Santa FE New Mexico. The move to eventually become a sommelier took over in the late 90s. Aaron, started out at he Tubac Country Club in Tubac Arizona and pursued her teaching degree at the University of Arizona. They met in a small restaurant in Tucson then decided to move to San Diego. Here Roddy worked in down town San Diego as a server and then a wine director at Osetra The Fish House. Then moving on to work with Carl Schroeder of Market Restaurant + Bar. Aaron worked for Michael Stebner of then Regions. She then then moved to Studio at the Montage Resort working under James Boyce and David Pratt.

Combine years of experience (we’d rather not say)…Chef, Mario Moser, is a graduate of the San Diego Culinary Institute and fresh out of school worked under Jason Knibb of 910. He is now approaching his sixth year with the Flying Pig Pub & Kitchen. He brings his simple, rustic and fresh approach to his dishes. Seasonal produce focus with a constant search for the top quality proteins on the market.

Mark DePlasco began his culinary career nearly a decade ago. Mostly cooking in small Italian restaurants on the north east. After an enlistment in the United States Marine Corps, Mark enrolled in the San Diego Culinary Institute where he was trained in a traditional French cooking method. Mark started working at the flying pig pub and kitchen in 2015 under the tutelage of chef Mario Mosser, and Chef Justin lappies Mark was promoted to chef de cuisine at the Oceanside location in 2017.

The concept is simple; Good Ingredients, Good People and a Recycle what you can philosophy. The decor in both restaurants are made from truly repurposed materials. The idea is to make something special out of something not. We hope you enjoy your stay and please feel free to ask any questions as we love to tell our story.

  • Great food, great service and atmosphere. The owner even came to our table to make sure that everything was fine.. 1st time here and it won't be the last.

    Jocelyn B.
  • What I love about this place is you can easily spend the whole night here, and we almost did. The burgers, hush puppies and truffle fries were delicious!

    Candice C.
  • Very pleasant decor and the patio is a very comfortable place to enjoy a meal and wind down after a busy day at work.

    Helen T.
  • I went for the happy hour and the food was super flavorful. I especially liked the mussels and truffle fries.

    Roseanna S.
  • What a menu! Not for the faint of heart of health eaters out there. Great ambiance and vibe in this place. This place is humming on the weekends.

    John H.
  • Do you want to have a culinary experience? Do you want to feel like Anthony Bourdain exploring the best Socal farm to table restaurants? GO HERE!

    Kate M.
  • Oh this place is a must do!  Food was out of this world! Drinks were fun and atmosphere great.

    Zach K.
  • Wow! A north county treasure! Beer choices to please many palates but also complementary to the exciting menu.

    Alvin S.