Here's an advance peek at the menu for Little Italy's new Queenstown, which officially opens to the public for lunch this Wednesday.
A plan to serve New Zealand-style savory hand pies is still in the works; co-owner PJ Lamont told Eater that they're still finalizing the recipe.
The menu, which is the same at lunch and dinner, is overseen by chefs Reco Yanez and Christian Ramirez. Those familiar with the Bareback Grill will recognize some menu mainstays, including their organic lamb and grass fed beef burgers and the chicken sandwiches, but sharable starters (an appetizer assortment of chicken liver mousse, smoked salmon salad and house made ricotta) and entree plates (rack of lamb, grilled salmon) have also been added.
For now, breakfast service is limited to weekends, but the restaurant plans to introduce it daily (starting at 8 a.m.) in a few weeks.
The bar holds 28 taps — eight for wine and 20 for beer — and a beer engine for cask ale; other libations include mimosas and pitchers of sangria.
In the works: an edible garden, plus some new fruit trees that'll join an existing fig tree, which should yield homemade jam for the menu come fig season.
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