Orange County diners will soon be able to enjoy the coastal seafood of Ways & Means Oyster House at its new location: Pacific City, the new oceanfront shopping and dining complex in Huntington Beach, California. The opening date will be late December.
Founders Parnell and Jennifer Delcham and Dena Mathe took inspiration from heritage flavors and the community atmosphere of seaside clam shacks, oyster bars, and harbor houses around the globe to create Ways & Means. With a menu driven by an ocean-to-fork philosophy, recipes originate from cities of the Atlantic, Pacific, Gulf, and Caribbean oceans.
Ways & Means was fortunate to secure a location at the very center of 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. Now diners can experience Ways & Means as an authentic seaside oyster bar with stunning ocean views.
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. Chef Odegard attended Orange Coast College’s culinary arts program while simultaneously honing his skills in restaurants. He learned the fundamentals at school and applied them to real world kitchens. Before joining Ways & Means, Chef Odegard worked at Roy’s Hawaiian Fusion as executive sous chef and with Parnell Delcham at A Restaurant in Newport Beach. For Chef Odegard, in addition to good taste, it’s important that food be good for you. His favorite foods include the in-season, locally grown fruits and veggies he serves at the restaurant, as well as quality meats and locally caught fish. Ways & Means is also committed to responsible sourcing of its products and carefully examines its suppliers to ensure that commitment is met. “The secret to good food is starting with fresh, high-quality ingredients,” he says.
Another familiar element will be the beverage program. 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 around 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.
Also new, Ways & Means offers its own brand of oysters—one from each coast. 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.
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