Ways & Means Oyster House
Shuck It Fundraiser
FEBRUARY 2015 - Huntington Beach Ways & Means Oyster House kicked off its grand opening at Pacific City with an oyster eating contest to benefit local charities on January 29, at 1 p.m. The challenge boasted fierce competition coupled with a good cause as $3 from every oyster eaten was donated to the winning team’s charity of choice. Team members from the Huntington Beach Police Department, Fire Department and local lifeguards were each given 60 seconds to eat as many oysters as they could, while spectators cheered on their favorite team. The Huntington Beach Fire Department took first place by eating 92 oysters and their charity is the Bolsa Chica Conservancy. In second place with 81 oysters was the Huntington Beach Police Department who were supporting the 911 Memorial Foundation and in third place was the Huntington Beach Marine Safety, supporting the Friends of Junior Lifeguards, who consumed 63 oysters. In addition to the first place award Ways & Means generously donated $100 to both the second and third place teams’ charity.
“We really wanted to dive right into getting involved with our local community and give back,” says operating partner, Parnell Delcham. “We are very excited about being a part of this beachside community and we feel this is a great way to meet our neighbors and community members.”
Ways & Means opened this week in Pacific City’s large event plaza, which is a hub for luxury shopping and dining with a relaxed SoCal atmosphere. Designed to reminisce on the quaint seaside village that grew to become Huntington Beach, Pacific City offers an eclectic mix of bohemian boutiques and upscale retail brands surrounded by open plazas and decks, indigenous landscapes, and a long stretch of beautiful beach.
This new location will have the same seafood shack feel everyone has come to love, along with a fresh take on its popular menu delivered by Chef Justin Odegard. In addition to fresh oysters, the menu has a large emphasis on bowls and smaller plates intended for sharing. Standouts include their lobster bisque served with basil and lobster mousse crostini; roasted octopus skewers with a spicy mango quinoa, and Moroccan salmon rillettes with fresh and smoked salmon, creamy garlic sauce, roasted and crispy garlic and fried naan. Signature larger plates include local black cod with a sweet potato puree and fried baby kale; crispy fish po’ boy served with chow chow relish and skinny fries; and a 16 ounce bone-in ribeye served with cheesy grits, gaucho veggies, compound herb butter and roasted garlic.
Another familiar element will be the beverage program, where guests have come to enjoy the “unexpected.” Wines by the bottle, produced by wineries from around the world, were chosen to reflect the quintessential qualities of each varietal or region and are arranged on the menu by price. Also offered are approximately a dozen wines by the glass, as carefully chosen as the bottle program, at $12 and under. Ways & Means has launched its own wine label beginning with two California varietals, a 2012 Cabernet Sauvignon and a 2013 Chardonnay. The cocktail program, developed by acclaimed local craft spirits specialist Chris Dion, delivers flavorful seasonal versions of classic favorites like the Fall Bounty with St. George Citrus Vodka, Giffard Creme de Mure Blackberry Liqueur, Cointreau and fresh lemon juice; The Underdog with Fords Gin, Aperol, IPA, fresh grapefruit and lemon juices; and Paloma Nueva with Espolon Blanco Tequila, Nuestra Soledad Mezcal Joven, Giffard Pamplemousse rose and fresh lime juice.