Shootz Fish x Beer

Sustainably-sourced poke, tacos and craft beer concept in Oceanside has fish-forward fans hooked

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Dive into Oceanside’s newest seafood sensation, Shootz Fish x Beer, “where flavors from Maui and Baja collide.” Having dropped anchor within Tremont Collective’s Bottlecraft shop (a San Diego-based craft beer bar and retail bottle company), this fast-casual eatery serves fresh-off-the-boat fish tacos, Hawaiian-style poke, sustainable oysters, and daily specials.

Poke purists, taco devotees and craft beer lovers simply order at the counter and are rewarded with the most innovative tastes around.

The concept is the brainchild of pro-surfer Cheyne Magnusson, who named the restaurant after a favorite Pidgin slang term roughly meaning “right on” or “OK” in his native Hawaii. Magnusson’s admiration for the Hawaiian-style prepared poke (a reflection of the intuitive and personalized approach of the Polynesian culture) led him initially to partner with fellow surfer Chris Slowey, CEO of local brewery and hospitality design-build firm CLTVT. The two had successful poke pop-ups at local breweries, and regrouped in 2021 to make the brick-and-mortar Shootz in Oceanside a reality.

Culinary superstar Davin Waite signed on as a Shootz partner after collaborating with Slowey on Waite’s second restaurant, The Plot, a 100 percent plant-based collaboration with Waite’s wife, Jessica. The Plot, plus Waite’s first foray — the sushi-focused Wrench & Rodent Seabasstropub — and The Whet Noodle — his ramen bar next door — are all within walking distance of each other.

Opening in late 2021, Shootz has quickly hooked fish-forward fans of the Hawaiian and Baja-inspired street food menu. In addition to line-caught poke and tastebud-tempting tacos, customers may also enjoy creative gourmet food accentuated by a rotating fresh sashimi and raw oyster bar, along with board specials like the popular Fishwich.Staples (all fan favorites) include:

• “Cheyne’s OG” — the poke bowl that started Shootz made with sushi-grade bigeye and yellow-fin tuna sourced from Hawaiian Fresh and local fisherpeople. Cheyne’s recipe includes shoyu, cucumber, sushi rice, furikake, and sesame rice crackers.

• The “Pescaderos” — a market catch served with cabbage slaw. Shootz sauce. pickled veg. cilantro. habanero carrot, and cotija.

• The “San Miguel” — the Shootz beer-battered taco with Ensenada shrimp, cabbage, yum yum sauce and cilantro. The “San Miguel” is inspired by one of the team’s favorite Baja taco shops.

Beer offerings such as the house Japanese lager — contract-brewed by San Diego standout AleSmith — complements the mouthwatering menu, and is available both on draft at Bottlecraft and in retail 6-packs of 16 oz. cans. Don’t miss monthly First Fridays (starting around 4 p.m.), with a different theme for each gathering, entertainment, and a raffle with a value of $200 held by Oceanside Boardriders Club for a cause of their choice.

For playful, palate-pleasing poke, join the party at Shootz, located in the aforementioned Tremont Collective, the 13,000 square-foot retail and dining destination on the coast at 602 S Tremont St., Ste 101. Order online to pick up, or savor on picnic tables out front, or on the collective’s communal 3,400-square-foot open-air patio out back. Open noon-7 p.m. daily. Questions? Call (760) 696-3524 or visit shootzfishxbeer.com.