Shootz Maui-Meets-Baja Counter-Style Fish + Beer Concept Anchors In Oceanside’s Tremont Collective

Named after a favorite slang term in his native Hawaii, Oceanside’s Shootz is borne of co-owner and pro-surfer Cheyne Magnusson’s lifelong passions for skate and surf culture and the nuances of traditional poke preparation.

Fascinated since childhood with spear-fishing off the coast of Maui and with many years of his own recipe experimentation as inspiration, Cheyne partnered with fellow surfer Chris Slowey, CEO of local brewery and hospitality design-build firm CLTVT, in 2017, with the hopes of bringing his particular obsession to life: Hawaiian-style poke that truly reflects the intuitive and personalized approach of the Polynesian culture from where it originates.

After a year of successful, small poke pop-ups at local breweries and a pause for Cheyne to launch BSR Surf Resort in Waco, Texas, the two regrouped in early 2021 to hatch the foundation for Shootz 2.0.

 

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Collaboration with Davin Waite of Wrench & Rodent

Meanwhile, an affinity for sustainable, fresh seafood in the San Diego area will undoubtedly lead you to Davin Waite, co-owner with wife Jessica of Oceanside’s boundary-pushing sushi spot, Wrench & Rodent Seabasstropub.

Chris’ existing relationship with the Waites after collaborating on their second Oceanside restaurant, 100% plant-based, The Plot, was the gateway into a conversation around what Shootz might be capable of achieving if Davin signed on as a partner and Executive Chef at the helm.

Cheyne was also a big fan of Davin’s talents and he often found himself at Wrench & Rodent after moving to Oceanside from Maui in 2007.

“Me being a full-on fish nerd, I was just blown away by the creativity, styles of fish, and the way it was presented. It was almost as if you were eating pieces of art”, says Cheyne. “I was amazed by Chef Davin and I’ve never seen the combinations of flavors and fish presented in such a creative and high-quality style anywhere in the world.”

 

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Commitment to sustainable and ‘whole fish’ cooking

At the core of the concept is the motivation to source and prepare food items in a way that is respectful to the land, the sea, the fish being served, and those who receive them. The journey starts in the ocean, which Shootz seeks to highlight as a precious resource and not just a bottomless pit of commodities.

What has resulted is a casual counter-style, Maui-meets-Baja menu of poke, tacos, and gritty gourmet food accentuated by a fresh raw oyster and sashimi bar and daily specials resulting from Davin’s commitment to sustainable and total utilization cooking techniques which incorporate the entirety of each fish in his kitchen — from ribs, to skin, to marrow.

By purchasing whole fish, a range of cuts that represent a variety of flavors and textures are featured. The most tender cuts are reserved for Davin and his kitchen team’s poke and sashimi specials and the remaining parts are featured in ways that are creative, delicious and waste-minimizing.

The skin of the fish is fried to make “chips,” ribs and collars are served together with Korean chili wing sauce, trim pieces are used for Shootz fish balls, and bones are simmered to make fish gravy.

The menu is a reflection of what is possible when strong respect for the fundamentals and ingredients meets a team not afraid to bend the rules.

 

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“With poke, you can ask five different people and get five different recipes,” says Davin. “I love culinary gray areas, and since the most basic definition of poke is ‘to cut into cubes,’ there’s a lot of room for creativity and exploration.”

The concise menu was designed to be fluid and evolve with what’s fresh and available. Current highlights include:

• “Calafias” ceviche featuring open-ocean raised striped bass from BAP-certified Pacifico Aqua-culture in Todos Santos

• “Cheyne’s OG” – the poke bowl that started Shootz is made with sushi-grade bigeye and yellow-fin tuna sourced from Hawaiian Fresh and local fisher people.

• A rotating fresh sashimi and raw oyster bar curated by Chefs Henri Ñol (The Plot) and Beecher Cooney (form. Campfire) featuring Hama Hama and other varieties sourced from the Pacific Northwest

 

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Hawaiian and Baja-inspired street food meets the perfect post-surf session beer

As the newest addition to North Oceanside’s Tremont Collective, Shootz street-facing café and bar and the collective’s communal 3,400-square-foot open-air patio become a perfect campus for exploring the ready pairing of Hawaiian and Baja-inspired street food and the craft beer San Diego is celebrated for.

The team loved the idea of having beer as part of the concept, with styles designed to complement the flavor profiles of the food and the perfect post-surf session.

Chris’ extensive experience working with local brewers led them to AleSmith which contract-brews Shootz, a crisp Japanese-style lager that utilizes rice in its grain bill and is available both on draft at Bottlecraft and in retail 6-packs of 16 oz. cans. Additional recipes in the works include a double IPA, a rosé beer infused with cherry blossom water, and a non-alcoholic brew.

 

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For more information on Shootz Fish + Beer, hours of information, and menu, visit the website here and follow along on Instagram.

See you there, San Diego!