Choose Between Two Options
- $20 for $35 worth of grass-fed burgers and New Zealand fare
- $40 for $70 worth of grass-fed burgers and New Zealand fare for four or more
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Raglan Public House
When they returned from a trip to New Zealand, the owners-to-be of Raglan Public House didn't gush about the scenery, the wildlife, or the weather. Instead, they couldn't stop talking about the burgers. A fateful stop at a small burger joint had opened their eyes to a whole new way of cooking what they thought was an American staple: use 100% organic, grass-fed beef, and fixings so unique that they make ketchup obsolete.
Raglan Public House sprung up as an homage to their burger experience Down Under. Here, the team follows the Kiwis' lead with their grass-fed patties, organic ingredients, and homemade sauces, including a house tomato chutney found on most of their sandwiches. Toppings from fried eggs to tortilla chips decorate the signature burgers, which sport names such as the Queenstown Fave and the Big, Bare & Dirty. The menu has plenty of alternatives to beef as well, including swordfish, lamb, and black-bean veggie patties.
Accompanying the burgers and entrees are a legion of craft beers and cocktails. Sometimes, the beers form cocktails of their own, as in the Red Beer, a blend of Pilsner, bloody mary mix, salt, and lime. For dessert, you can even order a stout float to go with a baked-to-order cookie, or a second burger that you stubbornly refer to as "cake."