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hash with a hollandaise-topped poached egg share space with the majority of the dishes on the dinner menu. A more condensed brunch menu is also offered on weekdays, as is a happy hour from 3 to 6pm, featuring $7 drafts (including Queenstown's very own blonde ale and hazy IPA), as well as $10 wines and cocktails. Recommended tipples include a bright, champagne-laced "Pimm's Cup," and "Wild Kiwi," a rum- and-aperol concoction presenting a brilliant blend of coconut, caramel, pineapple, and citrus flavors. Even if one can't make happy hour, Queenstown's prices are reasonable, especially compared to many of the restaurant's nearby contemporaries. On top of approachable, tasty food, it's another reason to embrace this new arrival. So, too, is the friendly staff, which navigates two dining rooms nicely, something that can be tough to do. Inviting, comfortable, and easy to enjoy, Queenstown Del Mar fits perfectly in a locale that has proven challenging despite having so much to offer. Just two months in, it appears to have what people want and what it takes to achieve longevity in a place that could use some. 858.925.5771, queenstowndelmar.com INTRO Queenstown Del Mar's NZ Rack of Lamb: New Zealand lamb with mint chimichurri, roasted sweet potato, and a lemon vinaigrette salad OPPOSITE NZ Sea Bass: saffron risotto, sautéed spinach, and beurre blanc sauce LEFT Designed by Michael Soriano of Onairos Design, the new 2,500-square-foot restaurant brings a lush, greenhouse-style retreat to Del Mar Village, featuring hanging greenery, natural textures, ocean views, and retractable windows BELOW Queenstown Fav Burger: NZ wagyu beef, lettuce, tomato, onion, Edam cheese, garlic aioli, tomato chutney, and a house bun Golden Forks Service Timeliness Ambience Culinary Innovation Food Quality Cocktail Program Wine List Beer List Value @ranchandcoast RANCH & COAST MAGAZINE JULY 2026 63