When restaurateur Tara Lazar dreams up a new concept, like a pastry shop dedicated to hand pies made with real California-grown fruit, she doesn’t just open a restaurant; she creates an entire experience. Case in point: The Famous HIGH-Pie at the Top Gun House.
As the founder and CEO of F10 Hospitality, Lazar has spent the last two decades building a vibrant hospitality group known for offbeat yet elevated concepts like Cheeky’s in Palm Springs, Toucans Tiki Lounge in Cabazon, and her signature pastry shop, HIGH-Pie in Oceanside, California.
The California Grown team recently visited HIGH-Pie to explore the story behind this sweet coastal destination and its relationship to California-grown ingredients. Set in the historic Top Gun House, HIGH-Pie celebrates creativity, community, and conscious sourcing.
From its playful approach to Americana to its dedication to using local produce, it’s a must-visit for food lovers and fans of California agriculture alike.
HIGH-Pie Brings Local Produce and Flavor to the Top Gun House
HIGH-Pie blends movie magic and modern agritourism in the iconic Queen Anne-style cottage featured in the original Top Gun film.
Just steps from the sand in downtown Oceanside, the tiny bakery is a love letter to Americana. It features vintage aviation décor, a walk-up pastry counter, and nostalgic flavors that evoke backyard BBQs and classic diners.
“I wanted to create something that reflected the local vibe,” says Lazar. “Oceanside is traditionally a military town, and I can’t think of anything more patriotic than pie.”
But HIGH-Pie is more than just a pretty backdrop. Its unwavering commitment to California-grown fruit and farmers sets this sweet spot apart.
Each hand pie is deep-fried to golden, crispy perfection, then filled with honest-to-goodness, seasonal fruit from regional farms; no mystery goo or canned fillings.
HIGH-Pie: A Small Agritourism Destination That’s Big on Flavor
So, what makes HIGH-Pie a must-stop on the agritourism trail through San Diego County? It’s more than just movie memorabilia and sweet decor. HIGH-Pie is rooted in local ingredients and a commitment to showcasing the best of California’s fruit.
Each pie is made from scratch, with buttery dough and high-quality ingredients that change with the seasons. A few standouts on the menu include:
- Apple Hand Pie: Made with tart, juicy California apples — crisp, bright, and perfectly spiced.
- Blueberry Hand Pie: Bursting with plump, sweet-tart California blueberries — a tiny fruit with powerhouse flavor.
- Lemon Hand Pie: A sunny punch of citrus from California-grown lemons, nestled in a golden crust. Hello, tangy perfection!
Love those hand pies so much you need a taste a at home?
Try this Apple Pie Filling recipe studded with sweet California apples inspired by HIGH-Pie!
San Diego County’s Unique Growing Conditions
San Diego is an agricultural powerhouse with more small farms than any other U.S. county. Thanks to its Mediterranean climate, coastal proximity, and year-round growing season, it produces everything from citrus and avocados to strawberries, tomatoes, and tropical fruits.
“San Diego is one of the most beautiful places on earth,” says Lazar. “It’s also one of the most diverse demographics, climate, and vibe… You really have it all, so you have to cater to that!”
HIGH-Pie’s connection to this local abundance is more than philosophical; it’s logistical. Being close to farms means fresher fruit, shorter supply chains, and relationships with growers that inspire the ever-evolving menu.
“Oh boy, we are so spoiled,” Lazar says. “Variety, year-long amazing produce, farmers that grow stuff specifically for us. We are also located so close to the farms, our produce is so much fresher than food that has to be hauled hundreds of miles before it gets to its final destination.”
A Platform for Hospitality and Sustainability
Whether serving an artful brunch dish at Cheeky’s or a lemon hand pie at HIGH-Pie, Lazar sees her role as steward of good food and community. “I love creating experiences through food,” says Lazar. “If I can feed you and you have a great experience with a friend or loved one or even a stranger, that makes me very happy!”
“Restaurants are the cornerstones of a community,” she says. “Without restaurants, congregating, celebrating, and meeting new people would be nearly impossible. And as fast casual becomes more economical, I want to keep the magic of hospitality alive.”
That magic is grounded in her team’s approach to sustainability—buying from local small farms, using seasonal ingredients, and making everything from scratch. “It also supports our local community, which is a big part of sustainability,” she explains. “Although we also have a steakhouse, we try to be very produce-forward and use meat as an accompaniment instead of the star of the plate.”
A Slice of California-Grown Goodness You Can Hold
HIGH-Pie captures everything that makes California food culture special, from its storybook setting and cinematic roots to its local ingredient-driven menu and sustainability ethos.
For Lazar, it’s simple: “I change our menus constantly… I simply couldn’t do what I do without the bounty of our agriculture.”
So, stop at HIGH-Pie the next time you’re road-tripping through San Diego County or seeking a delicious slice of nostalgia. You’ll leave with a smile, a full stomach, and probably a crumb or two on your shirt.
Plan Your Visit to HIGH-Pie:
Near the Oceanside Pier. Both public parking lots and street parking are available. High/Low Restaurant is located just across the courtyard for fresh, seasonal beachside breakfast + dinner.
Open 10am – 8pm, 7 days a week
250 N Pacific St. Oceanside, CA 92054
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Article by Aida Mollenkamp. Photos by James Collier.