Oyster eating contest
Ways & Means Oyster House is kicking off its grand opening at Pacific City with an oyster eating contest to benefit local charities on January 29, at 1pm. The challenge boasts fierce competition coupled with a good cause as $3 from every oyster eaten will be donated to the winning team’s charity of choice. Team members from the Huntington Beach Police Department, Fire Department and local lifeguards will be given 60 seconds to eat as many oysters as they can, while spectators cheer on their favorite team.
Those who want to attend this lively event are encouraged to make reservations by calling the restaurant at 714-960-4300 or online through the website at www.wmoysters.com.
New Location, New Menu
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:
- lobster bisque served with basil and lobster mousse crostini
- roasted octopus skewers with a spicy mango quinoa
- 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
- 16 ounce bone-in ribeye served with cheesy grits,gaucho veggies, compound herb butter and roasted garlic.
Wines by the bottle
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.