word from the publisher
We did it—another successful Oside Flavor is in the books. It felt like our whole city showed up to celebrate all of the amazing food, drinks, and other fun businesses that our city has to offer. Big thanks go out to all of our sponsors, vendors, musical acts, and attendees. The new location was a perfect fit for our continued growth. Thank you for having us, SoCal Sports Complex.
The winner of our Best Flavor award went to Lobby Tiki Bar for the super tasty salt-and-pepper chicken
wings—congratulations! We also had our first-ever Best Drink award, presented by Cabana Concepts, with The Privateer Coal Fire Pizza taking home the inaugural title with their Rum Daisy. Also, a major shoutout to Ula Love Sweet Treats for taking home the BP Diamonds and Loans staff pick for her delicious banana pudding.
Everything from the line dancing to cornhole and photo booths was on fire throughout the night. Thank you to everyone involved with this
event—especially Curtis at Pier Club, Haley Riggi, our security team, all the volunteers, and anybody else I might have missed.
One thing is apparently clear after seeing our community come together for this one-of-a-kind evening of food, fun, and libations: we really do have all the Oside Flavor.
Looking forward to next year.
Cheers,
Jamey Stone
PUBLISHER
Jamey Stone /Publisher/Co-Founder bucclife@gmail.com
EDITORIAL
Zach Cordner/Creative Director/Co-Founder zach@zachcordner.com
Dwayne Carter/Design Director dwaynecarter@me.com
Shelby Rowe /Editor shelbyamrowe@gmail.com
Anamarina Hernandez /Social Media Manager
R.I.P. Aaron Schmidt /Editorial Director (1972-2022)
ADVERTISING
Nolan Woodrell /Advertising Director nolanwoodrell999@gmail.com
Kathleen Larson /Advertising Sales bepollinated@gmail.com
ADMINISTRATION
Alicia Stone
CONTRIBUTORS
Alondra Figueroa, Katie LaLicata, Jesse Lopez, Priscilla Iezzi, Joel Muzzey, Mike Yoshida, Kristi Hawthorne, Kevin Mijares, Elizabeth Schwartze, Katie Trippe
SPECIAL THANKS
Oceanside Historical Society, Tim Wrisley, Amber Lussier, Abijah Hensley, Bruce The Trenchcoat Guy, The Carter Family, The Woodrell Family, The Becker Family, Ron Goodin, Bailey Stone, Braden Stone, Judy Endorf, The Hoffer Family, Steve and Linda Josepho, Jean Josepho, Oceanside Museum of Art, and all of our advertisers Facebook.com/TheOsiderMagazine @theosidermag
PUBLISHED BY:
Sail Media Inc. © 2025
Osider Magazine
San Luis Rey Road Oceanside, CA 92058
WORDS: ELIZABETH SCHWARTZE
PRISCILLA IEZZI
’Tis the season to shop local , and thanks to Oceanside’s Finest, Travis Tielens, fresh local seafood is the perfect gift to enjoy this season!
Every Sunday from 8am to 2pm, rain or shine, the Fishermen’s Market of North County commences in the Oceanside Harbor parking lot. Travis Tielens is the mastermind behind the market, and since April 28, 2024, Tielens has dedicated his passion for fishing and his love of Oceanside to create a weekly event that showcases Oceanside’s aquatic resources at their finest.
As Tielens proudly stated, “I was always looking for a way for our harvest to get back to our community. Now we all get to benefit from what’s in our backyard.”
From his boat, Antoinette , in Oceanside Harbor, Tielens tells fishing stories from when he was eleven years old and began working for Oceanside Bait Company.
Tielens, a native of Oceanside, attended Palmquist Elementary, Lincoln Middle School, and then was recruited to wrestle at Rancho Buena Vista High School. His love (and career) in fishing began when his neighbor, who worked for Oceanside Bait Company, told him, “If you can lift the tanks, you have a job.”
Recently, longtime Captain James Gardner retired after 35 years, which allowed Jimmy Grantham and Tielens to take over fishing the Antoinette —the iconic blue fishing boat in Oceanside Harbor.
Along with fishing, Tielens has also been
heavily involved in the Oceanside community to commemorate his best friend and pro-skater, Shane Hidalgo, who died in a car crash in 2012. Thanks to Tielens, plans are in the works to rename a local park in honor of Shane Hidalgo.
Tielens is a family man and credits his wife, Nicole, for bringing his dream to fruition. “I’ve had the idea for a long time, but this market wouldn’t have happened without my wife’s professional presentations, mainly utilizing AutoCAD, as she’s an architect by trade,” Tielens emphasized. The entire family helps make the market successful, with his mother, Maria; his wife, Nicole; and his infant son, Rush, there every Sunday.
For a year and a half, the Fishermen’s Market of North County has been gaining momentum with approximately 1,000 to 1,500 visitors each week.
“I always knew there was a need, and I wanted to help our fishermen, so I took the correct avenue to pull permits. The entire process took about two-and-a-half years, with Mayor Esther Sanchez helping us navigate the bureaucracies.”
Along with local fishermen, vendors at the market sell items that pair well with fish or have a nautical theme. Local chefs make regular Sunday appearances to demo their skills. When vendors sell out each Sunday, that’s a sign of success, so it’s best to get to the market early.
Given that everything is freshly caught, the market is seasonal. Currently, it’s lobster season,
so the market is the ideal place to buy local, fresh lobster. Utilizing Tielens’ own custom-made fillet station, customers can buy their fresh catch of choice and have it filleted directly on the spot to take home and cook.
The future of the market is exciting as it steadily grows and becomes a weekly destination for locals and seafood connoisseurs. Eventually, Tielens would like to see a brick-and-mortar location, along with direct distribution to restaurants.
Tielens affirmed, “There’s no reason we can’t take this same business model and utilize it at other ports, but right now, we have exciting things happening at our own market. Stay tuned!”
Tielens is the real deal when it comes to being named Oceanside’s Finest because of his continued community investment. Tielens represents the hardworking fishermen who have been part of Oceanside’s landscape since the beginning. He also represents every Oceanside local who loves their city and wants to make it a better place.
“I really love our community and how people from here have the same energy or vibe,” he said. “Oceanside takes care of its own, and people have pride in being from Oceanside because we’re genuinely authentic.”
Thank you, Travis, and the Tielens family, for making Oceanside its finest and letting the world know we are the best place to buy fresh fish while enjoying the backdrop of the scenic Oceanside Harbor.
The holiday season is a time of celebration, community, and generosity —but it also leads to a sharp increase in household waste. With all the cooking, decorating, and unwrapping, it's easy to toss everything in the nearest container. But how we sort our waste matters, especially during the busiest time of the year.
Proper waste sorting helps protect Oceanside’s environment, reduce landfill use, and keep our compost and recycling streams clean. When we sort carefully, we conserve resources, reduce greenhouse gas emissions, and help Oceanside reach its zero waste goals.
Think Before You Toss: Focus on Food Waste
One of the biggest contributors to holiday waste is organic material—leftovers, food scraps, and soiled paper. When these items end up in the landfill, they don’t break down properly. Instead, they release methane, a powerful greenhouse gas that heats the planet and negatively impacts public health and the environment.
These air emissions contribute to hotter summers, more frequent droughts, and wildfires, as well as increased risk of heart and lung disease. By putting organic waste in the green organics container (brown for multi-family residents), you're helping create nutrient-rich compost for local farms and gardens—and keeping harmful emissions out of our atmosphere.
Tips to Reduce Organic Waste During the Holidays:
Plan Your Meals Wisely
• Make a shopping list and stick to it. Avoid impulse buys that may go unused.
• Know your guest count to avoid over-preparing food.
• Avoid oversized portions.
• Support local and organic producers.
• Choose unpackaged fruits and vegetables where possible.
Love Your Leftovers
• Get creative with leftovers! Turn roast veggies into soups, or turkey into sandwiches and casseroles.
• Encourage guests to bring reusable containers for takeaway portions.
• Anything that isn’t taken home by guests or eaten, freeze! Freezing leftovers in portioned sizes helps reduce spoilage and gives you readymade meals for busy days after the holidays.
Holiday Composting Tips:
• Keep a small compost pail or bowl in your kitchen while cooking or entertaining—it makes collecting scraps easier.
• Remember to include: vegetable peels, meat trimmings, eggshells, coffee grounds, foodsoiled napkins, and even greasy pizza boxes (just no plastic or foil!).
• Leftovers past their prime? Remove any packaging and toss them in the green container.
Rethink Recycling: Clean, Simple, and Smart Recycling helps give materials a second life— but only if they’re clean and properly sorted. Food residue, glitter, or mixed materials (like foil-laminated wrapping paper) can contaminate entire loads of recycling, sending everything to the landfill instead.
Holiday Recycling Reminders:
• Only recycle wrapping paper that’s 100% paper—no foil, glitter, or plastic.
• Flatten cardboard boxes to save space.
• Rinse containers and remove lids before tossing them in the blue container.
• Avoid “wish-cycling”—if you're not sure it's recyclable, check first.
What Goes in the Trash (and Why It Matters) Unfortunately, some holiday items are destined for the landfill. Plastic wrap, glittery decorations, broken ornaments, and Styrofoam can't be composted or recycled. Mixing these with other materials leads to contamination, higher processing costs, and more waste in the landfill.
Before you toss it, pause and ask: Can this be composted? Can it be recycled? Am I sure?
For more information on Oceanside's waste sorting guidelines, visit: greenoceanside.org or scan the QR below.
The City of Oceanside’s Marine Debris Reduction Ordinance is now in full effect. The distribution of polystyrene foam products and single-use carry out bags are now prohibited throughout the City of Oceanside. This ordinance applies to all retail establishments and food service providers in Oceanside, requiring them to transition to sustainable alternatives.
Implementation Timeline
• July 1, 2024:
Prohibition on the distribution of polystyrene foam products and food service ware by all businesses.
• January 1, 2025:
Prohibition on the distribution of single-use plastic carryout bags. Businesses must also charge a minimum of 10 cents for any reusable or recyclable carryout bag provided to customers.
• Educational Posting Requirement: All businesses must post educational materials about the ordinance for at least one year after each prohibition takes effect. The City offers downloadable outreach materials on its Marine Debris Reduction Ordinance’s webpage.
The use of disposable food service ware and single-use plastic bags contributes to a range of environmental issues, like greenhouse gas emissions, and excessive litter and marine pollution. These items are frequently found as marine debris, polluting Oceanside’s beaches and waterways. The 2020 Zero Waste Plan identified the reduction of litter and marine debris as a community priority. This ordinance supports those goals by promoting sustainability, protecting natural resources, and encouraging long-term environmental stewardship. To report a non-compliant business, contact Oceanside Customer Care at (760) 435-4500 or customercare@oceansideca.org.
Take a step back to view downtown Oceanside and notice the details of the businesses that have persevered through decades of a changing economic landscape. It’s businesses like Kingsmen Cleaners that tell the story of downtown Oceanside.
Kingsmen Cleaners has been situated downtown for more than 50 years. The current owner, Jerry Diaz, bought Kingsmen Cleaners in 1992. It was originally located at 126 N. Coast Highway (now CVS) but has since moved around the corner to 115 N. Freeman Street to continue providing the same high-quality service to customers in downtown Oceanside.
Diaz’s dry-cleaning career began in 1981 as a mechanic. He was one of the few repairmen in the area who knew how to service the complex machines. He worked with fellow longstanding local cleaners, such as Dorothy’s, for years as a mechanic. In 1992, the previous owner approached Diaz about buying the business, knowing his expertise in the industry and his strong connections. He agreed and kept the same name—Kingsmen Cleaners—a nod to the biblical Three Kings (Wise Men).
As the landscape of Oceanside changed, the business stayed the same. Kingsmen Cleaners continues to offer high-quality dry cleaning. In fact, a few customers drop off their dry cleaning every single week—just as loyal as it gets.
However, when the COVID-19 pandemic hit, businesses, including dry cleaners, took a significant economic hit. With customers staying home, there was little need for freshly dry-cleaned clothes. Diaz moved his business around the corner to a smaller space—and persisted. Kingsmen Cleaners survived the pandemic.
Now, business is booming. With the smaller downtown space, Diaz opted to purchase Fire Mountain Cleaners to access the same high-quality laundering machines he had to forgo when downsizing. With the addition of Fire Mountain Cleaners, it remains important to Diaz that he stay downtown because his clientele there differs from the South Oceanside location. Kingsmen Cleaners specializes in serving the military. It’s a one-stop shop to clean and keep uniforms in regulation.
“I know everything about military uniforms, and I love helping our military. My son is in the U.S. Navy, so I really appreciate their service both personally and professionally,” Diaz elaborated.
With the 250th birthday of the U.S. Marine Corps and Marine Corps Ball season, this is now the busiest time of year for Kingsmen Cleaners. Alterations are an important part of the business, and seamstress Teresa has been with Kingsmen Cleaners for 25 years. She is a beloved employee and expert seamstress, and Diaz is very proud to have her on board.
For 40 years, Diaz has been both a resident and a business owner in Oceanside. The changing landscape of the city has increased foot traffic to his storefront and allows regular customers to feel welcome at all times of the day and night. Kingsmen Cleaners is full-service, even offering emergency same-day delivery.
Kingsmen Cleaners Provides:
• Eco-friendly services
• Alterations
• Military uniform regulation cleaning
• Military alterations – Dress Blues, Khaki, Navy Whites, Army
• Same-day service
• Military name tapes
• Light, medium, and heavy starch options
Stop in to visit Diaz and his professional staff!
Kingsmen Dry Cleaners 115 North Freeman Street (760) 721-8368
On Saturday, October 18, Oceanside celebrated its vital role in nurturing a supportive and thriving environment for the arts and culture during the 2025 O’Arts Grants Celebration. This event, presented by the City of Oceanside Arts Commission and the Oceanside CA Cultural District, was held at the Oceanside Public Library, located in the heart of the cultural district.
The celebration showcased the successful implementation of a yearly arts and culture grant program in Oceanside. Supported by the City’s Library & Cultural Arts Department, the 2024-2025 period marked the inaugural year of the Oceanside
Arts & Culture Grant program. In its first year, nineteen artists and organizations were awarded a total of $100,000 in funding. The recipients of the first grant cycle were recognized at the event and participated in its programming, which featured a variety of performances in dance, music, spoken word, and singing. There was also a special edition of Oceanside Art Walk.
The highlight of the event was the live announcement of the 2025-2026 grantees—a wonderfully diverse group of artists and organizations that will receive a total of $150,000 in funding for their arts and culture activities. Thank you to the community
for celebrating this special day, and congratulations to the 2025-2026 Oceanside Arts & Culture Grantees! A special thank you to: KOCT-TV, Zach Cordner, and Lou Niles
List of current grantees available at: oarts.info Watch this space for information on grantees and their grant activities.
Explore current arts and culture events in the city of Oceanside at: oceansidearts.org
Oceanside's Parade of Lights at the Harbor happens Saturday, December 13th from 7pm-9pm.
Fisherman's Market @ Oceanside Harbor 8am-12pm Free First Sunday @ OMA 12-2pm Iliza! @ Harrah's 7:30pm
Studio Arts Workshop @ OMA 10am-3pm PopRox Live @ MiraCosta College
Market @ Mellano Farm Stand 2-6pm
@ Emerald Isle 4-9pm (Happening same time on Sat & Sun) 12
Farmers Market @ Mellano Farm Stand 2-6pm
Taste of Art @ OMA 5:30-7:30pm 19
Swan Lake @ Star Theatre 6:15-8:15pm
Christmas Carols on Strings @ Star Theatre 6:15-8:15pm 26 KWANZAA STARTS
6
Unraveling into Motion @ MireCosta College 7:30-9:30pm
Surf College Cup @ SoCal Sports Complex
KSON Country Christmas @ Frontwave Arena 7pm
13
Boat Rides with Santa @ Oceanside Adventures 11am-3pm
Live Music @ Carrillo Pottery 12-3pm Parade of Lights @ Oceanside Harbor 7-9pm 20
Vintage & Makers Market @ Seahive 11am-4pm
Live Music @ Carrillo Pottery 12-3pm 27
Mystic Soul Spiritual Faire @ Artists Alley 12-6pm
SD Clippers @ Frontwave Arena 7-10pm
WORDS: CHEF LISA RIVERA, EXECUTIVE CHEF AT THE VICTORIAN AND CONTESTANT ON SEASON 24 OF ‘HELL’S KITCHEN’
PHOTOS: ZACH CORDNER
“My inspiration behind this dish was to order from our local farms to help keep them in business, while also challenging myself to stay creative with seasonal fruits and vegetables. As the weather turns colder, I wanted to create something warm and cozy—a dish you can enjoy here at the restaurant or easily make at home with the recipe.”
– Chef Lisa Rivera, Executive Chef at The Victorian
Honeynut Squash Soup
Ingredients:
• 3 medium honeynut squash halved and seeded
• 2 tablespoon olive oil
• 1 medium onion sliced
• 5 cloves garlic sliced
• 1 tbsp maple syrup
• 2 tablespoon curry powder
• 4 cups chicken stock or vegetable stock
• 1 each 14 oz. can coconut cream, half of the cream reserved
Garnishes coconut cream, smoked paprika, chives, and toasted pepitas
Instructions
Grilled Cheese: Ingredients:
• 2-3 tablespoons unsalted butter room temperature
• 2 slices sourdough bread (locally sourced from Prager brothers)
• 3-4 slices Brie cheese
• 2-3 slices firm but ripe pear
1. Rub the squash halves with 1 tablespoon oil, salt and pepper. Place on a sheet tray. Prick all over with a fork and bake at 375 for 45 minutes.
2. In a soup pot over medium-low heat, saute onion, garlic and a pinch of salt for 3-4 minutes, or until the onion starts to soften.
3. Stir in curry powder. Cook for 3 minutes, or until fragrant.
4. Add in the chicken stock, maple syrup, and half the can of coconut cream. Stir well and simmer for 20 minutes.
5. Scoop out the flesh of the honey nut squash and add to the pot. Blend until smooth in a high-speed blender with the plastic center piece removed to allow steam to escape or with an immersion blender. Season the soup with salt to taste.
6. Serve the soup hot, garnished as desired with coconut cream, smoked paprika, chives, and toasted pepitas
Shelf life for soup: Store leftover roasted honeynut squash soup covered in an airtight container in the refrigerator for up to 5 days. OPEN
• Pinch of fresh thyme leaves
• 2-3 sage leaves
• 2 slices Gruyere cheese
• Honey for drizzling
Instructions
1. Lightly butter one side of each piece of bread with a tablespoon of butter. The buttered sides will be the outside of the sandwich.
2. Layer the Brie, sliced pear, sage, and thyme on the unbuttered side of one piece of bread. Top with Gruyere cheese and the second slice of bread, making sure that the buttered side is facing out.
3. Heat a small skillet over medium-low heat. Melt one tablespoon of butter and add the sandwich to the skillet. Cook for 2-3 minutes on one side, then flip. Cook for another 2-3 minutes or until the cheese is melted and the bread is golden and toasty. If the skillet appears dry when it’s time to flip the sandwich and add the last tablespoon of butter.
4. Remove the sandwich from heat and drizzle the top of the sandwich with honey just before serving and enjoy!
WORDS: KRISTI HAWTHORNE PHOTOS: ZACH CORDNER
The Oceanside Historical Society celebrates its 40th anniversary this year, having organized in 1985. No greater gift could be given for this milestone than a permanent home. On August 27, 2025, the Oceanside Historical Society held a private ceremony and ribbon-cutting for the opening of their new location at 510 Civic Center Drive: The Robert A. and Bessie J. Weese Oceanside History Center.
Either by serendipity or divine providence, Tom Weese contacted Director Kristi Hawthorne in 2022 and offered to find a permanent location for the Oceanside Historical Society in downtown Oceanside, unaware that the organization would soon be without a home. The timing couldn’t have
been better as the Society would have vacated its space at 305 North Nevada Street.
In its first eleven years the Society had no permanent home but within its first five years created an historic photo collection and published Oceanside’s first published history entitled “Oceanside, Crest of the Wave” (1988). Soon after our vice president and photo archivist, John Daley, started the Downtown History Walks which are held each year April through September.
In 1996 the City of Oceanside offered the Society a space in what was originally the first police station designed by Architect Irving J. Gill. At the time, board members were informed that the office was “temporary” as it had been promised
to the Oceanside Museum of Art years earlier. However, that “temporary” space housed the historical archives for nearly 30 years, when it became evident that a move was imminent to make way for the expansion of the Oceanside Museum of Art.
Hawthorne and Daley spent months looking for a suitable location in the downtown area within the Cultural District. A building with adequate space for both exhibits and growing archives was needed. However, nothing was immediately available.
Finally, after nearly a year of searching, a building that once housed the Oceanside Chamber of Commerce was acquired. Weese purchased
the building to provide the Oceanside Historical Society a “forever home” while leaving a meaningful tribute to his beloved parents Robert A. and Bessie J. Weese.
Robert Alexander Weese was born in 1899 in Ontario, Canada. He joined the Canadian Army when he was just fifteen years old and drove an ambulance in England during World War I. He then joined the US Navy in 1924 while living briefly in Kansas City, Missouri and was stationed in San Diego on the USS Arizona.
In 1925, while hitchhiking to Los Angeles through Oceanside along the 101 Highway, he was picked up by two women, one of which was Bessie J. McClellan who he married shortly
afterwards. Weese soon went to work for the Oceanside Water Department, starting as a meter reader. Reading and repairing every water meter in Oceanside, Weese gained a firsthand and thorough knowledge of the water system.
In 1938, Robert A. Weese was appointed Oceanside’s Water Superintendent, a position he held for decades until his retirement in 1968. Weese’s knowledge of the city’s water and sewer departments was so vast he was known as “Mr. Water.”
He often wrote updates and editorials in the Oceanside Blade Tribune and authored a detailed history of the water department and all the complexities of providing water for a growing city. Weese’s commitment to water was lifelong and
he was a member of the San Diego County Water Authority, serving as the Chairman of the Engineering and Operations Committee, a member of the State Regional Water Quality Control Board, and other water related organizations.
Weeses’s son, Thomas Dewey Weese, was born in 1928 in the Fisher Hospital on Mission Road in Oceanside. He grew up on the family ranch near Crouch Street. He attended Oceanside schools and graduated from the OceansideCarlsbad Union High School in 1946.
Tom was actively involved in the transformation of the building into a history center. He generously covered the extensive renovations. The building that houses the new Weese History Center was
built in 1953 and was the home of the Oceanside Chamber of Commerce and occupied the building through the 1980s.
On the long-awaited opening day, Weese traveled down to Oceanside from Santa Monica to attend the opening ceremonies as the guest of honor. Nearly 80 guests attended the opening of the ceremony to meet and thank him. Among the guests was Tom’s 1946 high school classmate, Shirley Bussey.
Remarks were given by Shelley Grichuhin, President Oceanside Historical Society, Scott Ashton, Oceanside Chamber, Mel Vernon, Captain of the San Luis Rey Band of Mission Indians, Mayor Esther Sanchez and Leslee Gaul, Visit Oceanside.
The Oceanside Historical Society had been closed for two months while moving the archives and preparation of new exhibits. Their new location affords over 3,000 square feet (its previous location was just 700 square feet) and includes a large exhibit room showcasing the history of Oceanside from the 1880s to the 1980s, a private conference room, and a spacious space for archives.
Future plans are to add exhibits and displays and to change and update as needed to celebrate different people, events, and historic buildings, etc. Also in the works is the ability to easily convert the exhibit space for programs and lectures. The area is large enough to accommodate over 75 persons to attend a presentation.
The Weese Oceanside History Center is open Monday, Tuesday, Wednesday, and Friday from 10am to 2pm (closed Thursday and holidays). With volunteer support, it is hoped to expand hours to include a Saturday each month by Spring 2026. The History Center is free to the public.
With this incredible gift, Tom Weese leaves a lasting and meaningful legacy for his parents Robert A. and Bessie J. Weese, and ensures a bright future for the Oceanside Historical Society and all those who love the city's history.
If you are interested in donating to the Oceanside Historical Society to help us share our history and sustain our continued efforts, visit www.OceansideHistoricalSociety.org. Donations are tax deductible through the Oceanside Historical Society, a registered 501c3.
The Weese Oceanside History Center is located at 510 Civic Center Drive.
Art is often a reflection of pain transmuted into beauty. John Lamb and his story—his life trajectory and career—boldly and humbly embody this statement. From the gift of an identical twin at birth, to a lifelong career in animation, art, and the film industry, to Emmys and Oscars, and now, with the publishing of The Varmits, it would appear on the surface that John Lamb has it all. Missing from all of this, however, is half of John’s heart—his twin brother, Dave. At the tender age of seventeen, John lost his twin brother and best friend in a tragic car accident. At a crossroads in his life, John grew up fast and turned sadness into a symphony.
During the late 1960s, the choices were the Vietnam draft or college, and John dove headfirst into an education in the arts at CSU Fullerton. He took all his pain and loss and chose to let his passion fuel him. Artists are born to make art. What made John stand out in the art world was
not just natural talent but his specific appetite for animation and his hunger to create.
With things like Pixar and Disney films in today’s world, it’s hard to wrap one’s head around a time when animation didn’t flow from a seamless digital space. To get a sneak peek at some seriously epic surf animation from the ’70s, check out John’s Secret Spot on YouTube—an animation short that was part of a major surf film premiere in the 1970s. Beyond being a creative, John and a previous business partner invented a mechanism that revolutionized the face of animation. This was not just a pivotal invention for the industry but also for John’s career. It made him a household name in the animation world and opened doors to a
plethora of huge Hollywood opportunities for decades to come.
Has anyone heard of Star Wars? Technology by John Lamb. Monsters, Inc.? Some of those animators had their first jobs from, yes, John Lamb.
What really makes this whole story, however, isn’t the big-screen accolades; it’s the tale of resilience, family, and the power of love we carry in our hearts. It’s living proof of how the most beautiful magic can bloom in the most unassuming places—specifically, in this story, in the form of a black-and-white Xerox copy of The Varmits from the 1970s that found its way onto the bookshelf of John’s grandson, Elvis.
Before Dave Lamb passed away, he’d completed
the book in black-and-white drawings. This book quickly became his grandson’s favorite, and through the encouragement of his son and the unwavering support and guidance of his younger brother, Jack, The Varmits came to life—the ultimate collaboration of twins ripped apart 50 years ago, now finding their way back together.
Through these pages, the Lamb family shares their conviction in the importance of being a good person. Above all, The Varmits is a shining legacy of Dave Lamb and warms the skies like the midday sun.
To get a copy of The Varmits, head on over to thevarmits.com. It’s also available on Amazon. Happy reading!
WORDS: ELIZABETH SCHWARTZE PHOTOS: ZACH CORDNER
The Oceanside Museum of Art (OMA) hosted their third Plein Air Festival from September 6–13, 2025. The world-class event invited artists of all skill levels to paint the striking scenery in our beloved city of Oceanside. It’s a popular art event and experience for professional, amateur, and student artists to gather, share their craft, and enjoy time together painting plein air, or “in the open air.”
Maria Mingalone, executive director of OMA, said, “At OMA we believe in connecting people through art, and this year’s Plein Air Festival did exactly that. The festival is one of those special
moments where our community truly comes together. It’s incredible to see artists and art lovers alike celebrating Oceanside’s beauty, creativity, and spirit. This year’s festival was not only inspiring, it was pure joy. We can't wait to welcome artists back in fall 2027 for the next festival.”
The beloved component of the Oceanside Plein Air Festival is the ownership as a community event enjoyed by all. The gathering of talented artists was found throughout the week participating at paint events held at popular destinations such as Oceanside Harbor or Robert’s Cottages. At any given time during the week, more than 100 artists milled about Oceanside, out in the field painting their chosen landscape, because plein air painting is a painting completed in the field, on location, and “in the moment.”
Registered artists received credentials on check-in day that designated them as an official participant. Each participating artist had the opportunity to sell their painting off their easel. It’s a unique opportunity for the public to buy one-of-a-kind artwork straight from the artist. With no purchase necessary, the uniqueness of the event allows passersby to watch a plein air artist use their skill set to visually narrate local favorite hot spots.
One of the highlights for participants is the week-long interactive programming to help build camaraderie and painting skills. This year there was a full calendar of activities with seventeen programs throughout the week, including artist workshops, artist networking events, easel sales, quick paint challenges, and awards during the festival. Registered artists received the schedule of events in advance,a whole week celebrating plein air, with most of the events included in the registration fee.
By the numbers, in 2025, 166 participants total registered, including 29 students, ten Select Artists (juried in), and four Featured Artists (workshop
teachers and program leads). There were a total of 186 artworks submitted for the exhibition, 68 artworks selected for the exhibition by 50 artists, and 33 awards given to 28 artworks (some artworks were so amazing they got multiple awards). At the culmination of the week’s events, the Plein Air Festival Awards Celebration was held on Saturday, September 13, where the prizes for the juried art pieces were announced.
This year, from the 186 submissions, the Featured/Select Artist “Best in Show” was bestowed to Lorraine Marie Cote with her painting, Drinks at the Harbor. The General Artist “Best in Show” went to Hermann Chen for Midday Moments.
The Osider is a proud sponsor of the festival, and this year The Osider Magazine Award went to Karen Haub’s Morning Bells at the Mission, which
adorns the cover of this issue’s magazine.
Haub excitedly stated, “I really look forward to this festival. It’s a great way to connect with nature, and with people, and that’s what plein air is all about for me.”
She continued to elaborate the sentiment behind the award, “I was so excited to get an award, and share it with my mom, who is also an artist, but lost her home and all her artwork in the Palisades Fire. It was a special moment to share together.”
Per Haub’s chosen location to paint, “I chose the Mission because I had previously painted it in a quick paint challenge, and every time you paint a subject, you get better at it. Also, the people at the Mission are so welcoming and supportive. Even the priest came up to me and
gave me some perspective. Another lady gave me a blessing, and I get nothing but love when I’m painting there. I called it Morning Bells at the Mission because the morning bells gave me such a sense of peace when I was there, and that peace is a part of my artwork.”
Plans are already in the works for another Oceanside Plein Air Festival. The best way to stay in the loop for future events, including the Plein Air Festival, is to become a member of OMA.
Membership to OMA includes benefits such as free year-round admission. For just $20 per year, a membership to OMA’s Artist Alliance can be added to the OMA registration. Members of the Artist Alliance receive a discount on registration rates for the Plein Air Festival and are offered an excellent artist networking opportunity throughout the year.
The Oceanside Museum of Art is a cultural destination in the heart of downtown Oceanside. The Plein Air Festival is an event that truly celebrates all the beauty of Oceanside—captured on canvas. The exhibition will be available for viewing through January 11, 2026.
The event lead, Katie Dolgov, is the director of exhibitions and collections. She works tirelessly to make the event successful for everyone involved and invites the public to enjoy the unforgettable artwork.
“We’re thrilled to showcase the talented artists who captured Oside at its best!,” she said. “See their work in the Plein Air Festival Exhibition, on view at OMA through January 11. Bonus: All artworks are available for purchase, just in time for holiday gifting!”
WORDS: JOEL MUZZEY
PHOTOS: MIKE YOSHIDA
Redman Gerard was a snowboarding prodigy quickly on the come-up when at just seventeen years old, he stomped his way into Olympic history at the 2018 PyeongChang Winter Games. In a nailbiter finish on his third and final run in Slopestyle, “Red” delivered an untouchable performance to become the youngest snowboarder ever to win Olympic Gold. It was his viral moment as they say, one that cemented his place in the sport and instantly changed everything for the low-key yet obviously talented teenager.
In the years since, Red has proven he is much more than a gifted contest kid—deftly translating his skills from perfect park jumps to the challenging terrain of the wide-open backcountry and the untamed Alaskan alpine. He has produced and appeared in standout snow films, just made an appearance on Season 22 of Top Chef (the kid can cook); and at the same time, he’s consistently
stood atop podiums and notched gold medal wins at events like XGames, Dew Tour, and FIS World Cups.
While he continues to progress his abilities and push snowboarding forward, Red has remained a humble, easygoing guy, deeply connected to his family and a crew of close friends. Which is what ultimately led him to Oceanside.
“It was just so easy,” he said, “My brothers were here and I had some friends who were coming here, so I just started coming out in the summers. It’s got everything I want in a town … Cool but not too popular and kind of like a city but still just a beach town.”
Red was born in the suburbs of Cleveland, Ohio and grew-up near his current winter home base in Silverthorne, Colorado. Today, the 25-year old is also an Oceanside homeowner.
“I really like being in a place where I can
totally forget about snowboarding for a few months,” he explained. “I don’t see it or have to think about it. After traveling and being in the mountains eight or nine months of the year, it’s nice to just be completely away from all that.”
To meet up for this Osider exclusive and looking every bit the local, Red pulled up on his e-bike, loaded with boards, for a surf-check at The Rock; riding on the back was his partner Hailey Langland, an Olympian snowboarder herself. We ended up paddling out at the Harbor, where we met his brother-filmmaker Malachi and a couple other snow bros. Out in the lineup, I plied Red for a bit more commentary.
“When I’m here, it’s lots of surfing, lots of golf,” he said. He’s a member at El Camino Country
Club, where he plays with his brother and some friends, “Fun course, really mellow.”
Asking him to call out a couple other go-to local spots, he offers up “Primo Market, definitely. We go there all the time. La Perla. Best Pizza is a good spot to grab a beer and watch a game. Pour House is really good. And Larry’s—I try not to end up there but sometimes you just do,” he laughed. Which is one-hundred percent true. Sometimes you just do. Ask anyone.
Looking ahead to the coming winter, Red already qualified and secured his spot on the U.S. Olympic team to compete in Slopestyle at the 2026 Winter Games in Milan/Cortina, Italy. Until the snow flies, he’ll be hanging here in Oceanside. Probably not at Larry’s, but you never know.
When Mackenzie Faumunia talks about food, she doesn’t just talk about ingredients or technique. She talks about memory, identity, and connection—the kind that lives in recipes that aren’t written down, in the smells of a family kitchen, and in the stories that are passed along one meal at a time.
Mackenzie, winner of The Great American Baking Show and founder of the Pasifika Culinary Project, has made it her mission to preserve and
promote Samoan and Pacific Islander cuisine through education, community engagement, and cultural storytelling. Her nonprofit is dedicated to ensuring that traditional foods—and the histories they carry—are not lost to time.
“My dad passed away when I was nineteen,” she told us. “And as some of mixed heritage, he was my proof I was Samoan. After he passed, I went through an identity crisis. I felt distant from
my culture.” That search for identity became the foundation for what would later become the Pasifika Culinary Project.
One morning, while reminiscing about her father, she remembered his puligi, a traditional Samoan steamed cake.
“I started baking it, and had an ‘ah-ha!’ moment,” she said. “Making puligi was a way to reconnect with my culture and heritage.”
What began as a personal project soon became something bigger. “I realized no one really knows how to make our food anymore. So many recipes have already been lost. And if I don’t know how to make it, what about the next generation?”
Mackenzie began reaching out to aunties in the community, learning to make the foods she remembered from childhood: pani popo (sweet coconut rolls), piafala (flaky half-moon pies), and puligi. Each recipe carried with it a memory—and a lesson.
“There’s so much love and power through food,” she said. “But there’s not a strong tradition of passing down written recipes in our community. I wanted to change that.”
The Pasifika Culinary Project is doing just that. Through community cooking classes, and plans of so much more, Mackenzie is bridging the gap between generations—connecting those who have the knowledge with those who want to learn.
Her classes at MiraCosta explore Pacific Islander ingredients and traditions, from cooking with ube to mastering the art of pani popo. She also hopes to introduce open-fire cooking workshops, teaching knife skills and Pacific Islander culinary techniques that culminate in community dinners.
But her vision stretches far beyond the kitchen. With a background in environmental science, Faumunia dreams of one day establishing a farm and culinary center—a place where food, culture, and sustainability meet.
“I want to buy land, grow food, teach the next generation how to make it, and sell it. Create a village,” she said. “It’s about understanding not just the food, but how it nourishes us, and how it connects us to the land.”
Her forthcoming cookbook, Afakasi, meaning “half of one” in Samoan, will be a tangible piece of that preservation work. It’s part recipe collection, part personal story, and part cultural archive—a way to document and honor the Pacific Islander dishes that are rarely written down.
Through the Pasifika Culinary Project, Faumunia also hopes to sponsor young Pacific Islanders pursuing culinary education, create cultural exchange programs that send students from the States to Samoa, and keep traditions like the umu, a traditional Samoan earth oven, alive for future generations.
For Mackenzie, food is far more than sustenance—it’s identity, history, and belonging. “We take for granted that the food will always be there,” she said. “But what happens when it’s gone?”
The Pasifika Culinary Project is her answer to that question—a way to ensure that Pacific Islander food, and the stories it tells, continue to live on for generations to come.
Pasifika Culinary Project
WORDS: SHELBY ROWE
At just fourteen, Oceanside’s own Maizy Gordon is already making waves in the local surf scene. Whether she’s charging dawn patrol at the harbor or competing up and down the California coast, Maizy brings an energy that’s pure Oceanside: humble, stoked, and powered by love for the water. She first paddled out around age ten, inspired by watching her dad and sister at DMJ’s on base.
One push from her sister into a wave later, and the ocean became her second home.
Now she’s competing in NSSA Opens and Western Surfing Association (WSA) contests, chasing that next-level feeling that only competition brings.
“I actually love competing,” she said. “It pushes me to be better.”
And better she’s gotten, recently taking the win at a WSA event in Pismo Beach. “I was pretty proud and stoked about that one,” she says. “It felt so good to see my hard work pay off.”
Maizy’s journey hasn’t been solo: she credits the unwavering support of her Oceanside community—from her friend Beau, who gifted her a custom board, to the local crew at the pier and harbor who are always cheering her on. She sends
special props to Salt Life and Tony Perez, who believed in her early and helped build her confidence in and out of the water.
Within the short yet impactful four years of her surfing career, Maizy has noticed a beautiful shift in the lineup, especially among young girls. “I see so many more girls and Black women out in the water now,” she said. “It’s amazing. Ever since Caity Simmers made such a huge impact on Oceanside, it’s opened the door for even more girls to get out there.”
That sense of inclusivity is something she’s passionate about continuing. “I want younger surfers to believe in themselves,” she said. “People will always try to bring you down, but you have to block out that negativity. You belong in the ocean. Everyone does.”
Looking ahead, Maizy’s focused on growth. “This year is my building block year,” she said. “I’m training with John Daniels and really working on my fundamentals. It could be the year I win everything, or it could be the year that I learn from my mistakes. I’m just planning on doing my best."
With heart, hustle, and pure Oceanside pride, Maizy Gordon is carving her path and inspiring the next wave of local talent. She’s just getting started, and the best rides are still ahead. Keep your eyes peeled for all this homegrown talent is bound to accomplish next!
• New Oceanside homes steps from the beach and Michelin starred dining!
• Spacious & sophisticated floor plans with modern features and designer finishes
• Complete indoor & outdoor amenity experience including a rooftop lounge
• The authentic beach town life you’ve been dreaming about
• The most affordable beach community in SoCal
• Single-level living with elevator access
WORDS: JAMEY STONE
PHOTOS: KEVIN MIJARES
We have a number of surf shops here in Oceanside, and the truth is that most of them cater to the highperformance crowd and surf fashion connoisseurs. But Freeman Street Surf Shop has chosen a different path.
Owner Paul Nett took over the shop from legendary surfer CJ Nelson six months ago. CJ is internationally known for longboarding and riding retro crafts with his label, Thunderbolt Surfboards, and Surf Crime soft tops.
Paul comes from a long history of surfing up and down the coast of San Diego and has a background in graphic design, working on the brand Free in the ’90s—not to mention DC Shoes, Adio Footwear, and many more. He is currently doing graphic work for Thunderbolt Surfboards,
and when the opportunity to take over the shop arose, he jumped right in.
What was once sort of a clubhouse for CJ has become a boutique shop that is hardgoodsfocused. Paul, a longtime Oside resident, has expanded the board offering by bringing in local shapers Robin Stockwell, SBMB Shapes by Micah Beutz, and Portrait Shapes by Zack Miller. Their focus is on bigger boards, fishes, and small runs of their own branded merchandise.
They are an international destination shop but also cater to the local crews who just aren’t really interested in your standard thruster shortboards. They do not carry a ton of clothing or wetsuits, but the stuff they offer is from really cool, kitschy
brands that are often hard to find at a standard surf shop. Think Fahrenheit wetsuits, local fin makers, etc.
So next time you are downtown, stop and check ’em out. Paul is a one-man show, and he’ll be there, ready to talk all things surfing and dial you in with some really cool and unique surf products. Freeman Street Surf Shop 208 N. Freeman St. (831) 854-5318
WORDS: KATIE TRIPPE
If you’ve strolled through the Oceanside Sunset Market on a Thursday evening, chances are you’ve seen the smiling face of UlaLeah—or Leah, as her friends call her—surrounded by a bounty of baked goods: guava and mango cakes, banana breads, and, of course, her famous banana puddings. Her booth draws a loyal crowd each week of people eager to try a taste of the South Pacific infused with Leah’s signature warmth and creativity.
Leah was born in American Samoa, where she grew up in a large family on a banana plantation. “Culture plays a big part in who I am,” she said. Saturdays were market days, and from an early age, Leah was helping out in the family business— learning the rhythms of community, food, and hard work.
When she moved to Oceanside to live with family and attend school, she brought those values with her. Baking became her way of staying connected to home, as well as an outlet for creativity.
“Back home on the island, ingredients were limited,” she explained. “Here, I discovered a whole new world of textures and flavors.”
Self-taught, Leah credits her curiosity and community influences with shaping her craft. While she learned from cookbooks and cooking shows like Anthony Bourdain’s, it was the women in her Oceanside LDS church who piqued her interest in baking, teaching her and sharing their food with the community. Eventually, she left her nine-to-five job to follow her passion full time.
Leah’s signature dessert—fluffy, from-scratch banana pudding—has quickly become a local favorite. It’s rich yet impossibly light, the kind of
comfort dessert that feels both nostalgic and new. She first realized she had something special when her brother brought back a similar pudding from the famed Magnolia Bakery. After one bite, Leah laughed: “They’ve got nothing on mine.”
Every element of her pudding is made by hand, right down to the butter and chocolate. “My secret,” she said, “is using fewer ingredients, but making sure every single one is the best.”
Leah’s menu is a reflection of both her Samoan roots and her creative spirit. Alongside her classic banana pudding, she offers island-inspired twists like ube pudding, Hawaiian guava cake, and pani popo—soft coconut rolls baked in a rich, sweet coconut sauce. During the summer months, she cools things down with pois, refreshing Polynesian fruit drinks made with coconut milk and fresh mango, pineapple, or banana. Depending on the pop-up, Leah also serves up savory favorites such as loco mocos and hearty rice bowls.
This season, she’s debuting a new flavor— peach cobbler pudding—while continuing to expand her offerings with gluten-free wafers and vegan puddings, inviting even more fans to share in her island-inspired sweets.
Every Thursday starts early—around 3am in the kitchen at OKC—before she heads to the market. “I’m tired,” she laughed, “but it feels like Christmas morning every Thursday morning. I’m so thankful and happy to see everyone.”
Leah’s business is truly a family affair, with nieces and nephews helping at the booth. “The kitchen is meditation for me,” she said. “I have so much love for this community, and I’ve been so lucky they’ve had so much love for me.”
Located in the Ocean Ranch Plaza, the Junkyard Sports Bar and Grill has been a local fave dive bar for years. When I went in recently, it was clear that the new owners have taken great care to upgrade the entire space.
It feels huge, with a beautiful new additional bar and pool table, plus lots of new comfy leather booths and tables to accommodate all your friends. Overall, the whole look and feel is great, friendly, and fun.
We were happy to sit down with manager Alex Valencia to hear all about what Junkyard has to offer locals and new patrons alike. Alex shared that owners Julie Lowen, Daniel England, and Tarrian Mason decided to take over the Junkyard in March 2024 and renovate the brand.
They started by bringing in excellent, quality food that is still casual but definitely exceeds expectations. They not only updated the bar menu, they updated the whole bar, took over the space next to them, and doubled in size! Julie went full throttle with the Americana auto theme when updating the Junkyard, and it is so well done.
They have twenty-eight huge TVs because they are, in fact, a sports bar and grill, so there’s always something to watch when you’re there.
Monday through Friday, they are open from 11:30am to 12am, depending on how busy they are. Happy hour is weekdays from 3 to 6pm, and on football days it’s all day long—wow!
They have an amazing Latin Night on Tuesdays,
where they feature $7 margaritas as well as DJ Gato spinning Latin music perfect for dancing— qué bueno! Wednesdays they have Trivia Night from 6 to 8pm, followed by free karaoke until closing. It’s super fun, and they have a stage area where you can perform your favorite songs.
Thursday night is football with beer specials, and Friday nights they have different live bands followed by a DJ spinning ’90s and 2000s hiphop. Saturdays vary depending on the season or holidays, and Sunday is football all day.
Mondays and Thursdays they have dollar wings and $5 house beers. On weekends, they serve brunch from 9am through 1pm with bottomless mimosas and stay open until 12 or 1am. They have loads of football specials on Monday, Friday, and all day Sunday that include $5 beers and discounts on appetizers.
We were happy to try some of their best sellers, starting with their wings, and they were so good! Perfectly fried with a choice of sauces and house-made ranch or blue cheese dressings. I tried the buffalo, and it was classic and great. You can’t go wrong with them!
Next was the El Jefe Cobb salad, and it was very good. It’s romaine lettuce, tomatoes, black beans, corn, and radishes served with an avocado chipotle ranch dressing that is zesty, super good, and hearty. You can also add a protein like chicken, salmon, or shrimp if you want to make it a bigger meal.
Alex had us try the Mack Truck burger, which is their take on the classic Big Mac—but a million times better! It is massive, with two big beef patties and double American cheese served on a brioche
bun. And yes, it has the bun in the middle just like the Big Mac—I was so excited! Now, it is pricey, but rest assured that the Mack Truck burger did not disappoint. It was so delicious.
Their in-house Yard Sauce is just perfect—a little sweet, but not too much—and their onion rings were out of this world, so crispy and flavorful. We also tried the shishito peppers and big pretzel, and they were both fantastic.
Everything we tried was fresh, delicious, and very well prepared. That alone makes their pricier menu seem worth it, but the service was also friendly and attentive.
We also tried a few of their drinks, like the Trashy Girl, which is a mix of raspberry vodka with fresh cucumber. It’s light and refreshing. I had the Paloma as well, which was really well done.
The TJ’s “OF” was lovely, with bourbon, lavender bitters, and orange zest topped with a cherry. It was tasty and unique.
We know that if you give the Junkyard another try, you will be pleasantly surprised. They have better food, better drinks, and all around a great vibe.
Be sure to check out their daily specials and live bands. It’s so nice to have a little venue like this in town. Stop by and say hi to Alex and his crew anytime— you’ll be back for more before you know it.
WORDS: ALONDRA FIGUEROA
PHOTOS: ZACH CORDNER
Nestled in the Lowe’s Center on the 76, you’ll find the newest island eatery, Dalu Hawaiian BBQ.
The much awaited small chain took over the space in between Love Boat Sushi and Valerie’s Mexican and the community has embraced them. While we were there a variety of folks showed up to get their fresh Hawaiian food including two of my students from King Middle school who said “Ms. Fig, their musubi is the best! We get it every week!” That was the ringing endorsement we needed to give it a shot ourselves and it did not disappoint.
The Osider crew sat down with co-owner Luis Velazquez to chat about his newest restaurant. He and co-owner, David Ruiz, have had a long time partnership, and Dalu is their third venture together. In fact, they chose the name Dalu as it’s a combination of David and Luis’ names and it sounds just right!
When asked why they chose Oceanside for their restaurant, Luis is quick to share that he was aware of the large Islander population that proudly resides in Oceanside. Many would often travel to his other location in El Cajon just to eat their fresh, authentic Hawaiian food. Luis knew that if he just opened up a place in Oside and shared the Aloha spirit, the people would follow.
Luis was kind enough to share some of their best sellers with us starting with the musubi trio which consists of three versions of everyone’s favorite snack! We had chicken katsu, spam, and teriyaki chicken. Each was super tasty and the girls were right, I could eat this every week!
Next we tried the famous Hawaiian dish, Loco Moco, which is two beef patties over white rice covered in a delicious brown gravy with two fried eggs on top served with a big side of macaroni salad, another island classic. I’d never had it before and will definitely have it again. It was the ultimate comfort food.
Luis dazzled us with the most amazing perfectly fried whole tilapia over very flavorful garlic fried rice. I am not usually a fan of fish off the bone like that, but this was so fresh! It was cooked perfectly and melted in my mouth. It was super light and really felt like a higher end meal. We tried the Filipino Longaniza sausage plate which was a special treat not often found. It was well grilled and served with two scoops of white rice and two fried eggs. My gosh, you simply can’t go wrong.
We also had one of their most popular dishes, the Korean chicken and it was spectacular! Starting with a generous portion of freshly fried chicken smothered in their housemade sweet, spicy, and
tangy sauce served piping hot with a giant side of white rice and macaroni salad. It was my favorite dish of the day and is a must try!
Important to note that they have a weekday value menu from 10am to 4pm featuring specialty items like the Korean chicken mini plate, the musubi Trio, teriyaki or katsu bowls, and a drink all for $12.99! This is a great deal and I can't wait to go back and get my own.
Dalu Hawaiian BBQ has a great vibe, excellent service, and an extensive menu filled with fresh, authentic housemade Hawaiian food. Even all the sauces are made in house! Be sure to swing by their newly remodeled space and say hi to Luis and his awesome crew for great service and even better Hawaiian food.
WORDS: KATIE TRIPPE PHOTOS: ZACH CORDNER
When you step inside Little Fawn , the new brasserie tucked inside the historic Fin Hotel, you can feel the intention behind every detail— calming sea-green walls, plates delicately emblazoned with Little Fawn, jazzy hip-hop pulsing from the speakers, the clink of cocktail shakers behind the bar. The space feels alive and intimate, with dark wood floors, a chandelier dripping from the ceiling, and thoughtful touches that reflect owner John Rhinerson’s eye for atmosphere.
John, who opened Little Fawn with Chef Seth Tuma, began his hospitality career as a bartender but pivoted to fashion and clothing design, dressing stars like Usher and Hayden Panettiere. But after the global recession, he found himself back behind the bar—and rediscovered his love for it.
“It’s the perfect place to exercise my creativity. In dining, you get to art direct the guest experience. There are so many senses to stimulate—and with food and drink, the gratification is immediate.”
That creative impulse is what led him to manage some of East LA’s buzziest bars, where he fell in love with the neighborhood’s cool grittiness. He says he’s found that same spirit in Oceanside.
“These are my people. I love how local this community is.”
A longtime surfer of Tyson Street and the Harbor, John found himself spending increasing time in Oceanside, and jumped at the chance to root himself here when the Fin Hotel space opened up.
Little Fawn is a nod to John’s romantic streak. “The name was inspired by a girl—someone I was fawning over,” he admitted with a grin. “But now it’s about something bigger. I’m in love with what I’m doing here.”
After closing Échale in Encinitas—a “beautiful but fussy” concept, he and Chef Tuma spent months testing recipes through pop-ups before opening Little Fawn in early September. The result is a vibey brasserie that shifts effortlessly into a cocktail bar come evening.
Chef Tuma’s Mediterranean background shines through a menu that celebrates simplicity and ingredient integrity. The beautiful balance of roasted sweet potatoes, drizzled in spicy, nutty Salsa Matcha over creamy labneh is a dish that cannot be missed. The Caesar salad— made from John’s mom’s recipe—is garlicky and rich with umami.
There’s also an incredibly tender hanger steak served with a rich, herby Béarnaise sauce, a crispy fried chicken sandwich (wait until you
taste how juicy the chicken is), and a veg-forward farro bowl brightened by fresh herbs, zesty grapefruit, and creamy avocado.
The burgers are indulgent, made from a wagyu short rib–bone marrow blend. Everything is plated rustically but beautifully, in that effortless way that comes from confidence in the ingredients and quality.
The restaurant features a succinct and thoughtful natural wine program, drawing from John’s days at Échale. Cocktails are spearheaded by Tony Prosper and are inspired by clean Mediterranean flavors—think olive oil-infused martinis and herb-infused twists on classics.
Open daily for brunch and dinner, Little Fawn invites guests to come for food but linger into the evening. With plans to expand into the neighboring former coffee roastery, John and Chef Seth are just getting started, and we can’t wait to see what else they have up their sleeves.
BAKERIES/DONUTS
85°C BAKERY CAFE
3762 Mission Ave, Unit 102 (442) 266-8077
101 BAGELS & SUBS
323 North Coast Hwy. (760) 421-6555
BLACKMARKET BAKERY
510 Vista Way, Ste 102
CRUMBL - OCEANSIDE
459 College Blvd (760) 330-5969
DIRTY DOUGH
1850 Rancho Del Oro, Ste 160 (442) 266-8283
THE FAMOUS HIGH-PIE
250 N Pacific St.
KIMY GETS SKINNY DOATNUT
2530 Vista Way (760) 231-1319
HILL STREET DONUT HOUSE
1926 South Coast Hwy. (760) 439-7741
I LOVE BAGELS
3910 Vista Way, Ste 101 (760) 945-3838
LA PERLA TAPATIA
1910 Mission Ave. (760) 721-8486
LE RENDEZ-VOUS FRENCH BAKERY
4225 Oceanside Blvd. (760) 414-9109
MISSION DONUT HOUSE
1502 Mission Ave. (760) 757-2979
MR. DONUTS
1950 Oceanside Blvd. (760) 967-6508
O'SIDE BAKERY
3815 Mission Ave. Suite 101 (760) 305-9500
PETITE MADELINE BAKERY
223 North Coast Hwy. (760) 231-7300
PARLOR DOUGHNUTS
331 N Cleveland St. (760) 231-5150
SAM’S DONUT SHOP
3504 College Blvd. Suite A (760) 945-0416
SK’S DONUTS
1129 South Coast Hwy. (760) 722-0455
SAN LUIS REY BAKERY & RESTAURANT
490 North El Camino Real (760) 433-7242
STRAWBERRY SHACK
211 N Tremont St (760) 458-0734
BAR AND GRILLS
BEERTOWN
507 N Coast Hwy. (760) 826-2337
COCOCABANA
408 Pier View Way (760) 688-0195
THE DRAFT RESTAURANT & SPORTS BAR
4225 Oceanside Blvd. (760) 631-4700
FAIRWAYS KITCHEN & BAR
5201 Village Drive (760) 967-8400
FAT JOE’S O’SIDE
424 S Coast Hwy. (760) 722-5637
FINNEY'S CRAFTHOUSE (619) 825-1400
212 North Tremont St
FRANKIE'S
406 Pier View Way (442) 266-2270
JUNKYARD SPORTS BAR & GRILL
3613 Ocean Ranch Blvd. (760) 231-6600
LITTLE FAWN
131 S Coast Hwy (442) 266-2781
MISSION AVE. BAR & GRILL
711 Mission Ave. (760) 637–2222
OSIDE SPORTSBAR & GRILL
113 South Coast Hwy (760) 722-5968
PCH SPORTS BAR & GRILL
1835 South Coast Hwy (760) 721-3955
RED ROOSTER 1985 Oceanside Blvd. (760) 754-8383
ROOKIE’S SPORTS GRILL
2216 South El Camino Real (760) 757-1123
SOUND BY THE SEA
325 S Coast Hwy (760) 547-5441
TONY’S SPORTS BAR & GRILL
274 South Harbor Drive (760) 433-8466
THE LOBBY TIKI BAR & GRILL
408 Pier View Way (760) 280-7902
THE VICTORIAN AT HILL STREET 524 South Coast Hwy (442) 266-8285
BBQ
ENZO'S BBQ & ALEHOUSE 4111 Oceanside Boulevard (760) 643-9602
FELIX’S BBQ WITH SOUL 3613 Ocean Ranch Blvd. (760) 439-7072
GUAHAN GRILL 4259 Oceanside Blvd. (760) 806-4826
HILL STREET BREWING 2002 S Coast Hwy (442) 266-8227
PRIMO FOODS 606 Morse Street (760) 439-8711
BREAKFAST DINERS AND CAFÉS
101 CAFÉ 631 South Coast Hwy. (760) 722-5220
BEACHBREAK CAFÉ
1802 South Coast Hwy. (760) 439-6355 beachbreakcafe.net
THE BROKEN YOLK CAFE 2434 Vista Way (760) 967-9655
THE BREAKFAST MUG 1401 South El Camino Real (760) 231-1010
BUCCANEER CAFÉ
1508 South Pacific Street (760) 966-1804
COME ON OVER CAFÉ 2405 Oceanside Blvd. (760) 201-3393
DON’S COUNTRY KITCHEN 1938 South Coast Hwy (760) 722-7337
ELENA'S CAFE FRENCH CREPES 511 Pier View Way (240) 644-3205
GRANDMA’S RESTAURANT 3613 Ocean Ranch Blvd (760) 757-8777
HARBOR HOUSE CAFÉ
714 North Coast Hwy (760) 722-2254
HIGH/LOW
201 North Myers Street (760) 512-3329
MARY’S FAMILY RESTAURANT
307 North Coast Hwy. (760) 722-3052
PIPER
105 Mission Avenue (760) 512-3816
START FRESH CAFÉ 1034 South Coast Hwy. (760) 439-7940
STRATFORD AT THE HARBOR
280 South Harbor Drive (760) 453-2073
SWAMI’S CAFÉ
202 North Coast Hwy. (760) 966-1203
ROSE CAFE
1902 South Coast Hwy (442) 266-2863
TOASTED GASTROBRUNCH
339 North Cleveland Street (760) 836-0500
BREWERIES/TAP ROOMS
ARTIFEX BREWING 940 S Freeman, Ste 102 (760) 231-8377
BELCHING BEAVER BREWERY
1334 Rocky Point Drive (760) 599-5832
BOOZE BROTHERS BREWERY
606 Mission Ave. (760) 385-3973
CRAFT COAST BREWING
275 Mission Ave. (760) 231-1432
KILOWATT BREWING OCEANSIDE TAPROOM & PROVISIONS
406 Mission Ave. (760) 231-1997
GREEN CHEEK
601 S Coast Hwy (442) 266-8171
HILL STREET BREWING
2002 S Coast Hwy (442) 266-8227
OCEANSIDE BREWING COMPANY
312-314 Via Del Norte (760) 453-7900
POUR HOUSE
1903 South Coast Hwy. (760) 730-5944
SOUTH O BREWING COMPANY 1575 South Coast Hwy. (442) 266-8244
STONE COMPANY STORE
310 North Tremont Street (760) 529-0002
TAP THAT
3207 Roymar Road Suite E (760) 433-4827
TIPPING PINT BREWING 3229 Roymar Road (760) 586-2898
BURGERS
ANGELO’S BURGERS
621 North Coast Hwy. (760) 757-5161
2035 South Coast Hwy. (760) 757-4064
COSMOS BURGER
208 North Coast Highway (760) 607-7083
EAT CRISPY BURGER
207 N Coast Hwy
THE HABIT BURGER GRILL
2267 South El Camino Real (760) 433-3390
1870 Rancho Del Oro Road (760) 400-7878
PAUL’S PLACE
3671 Mission Ave. (760) 721-0124
PIT STOP DINER
3825 Mission Ave. (760) 901-4299
TANNER’S PRIME BURGERS
510 Vista Way
CHICKEN SHOP
ANGRY CHICKZ
612 Mission Ave (442) 266-2167
DAVE'S HOT CHICKEN
4201 Oceanside Blvd Ste A (442) 291-1830
KRISPY KRUNCHY CHICKEN
102 N Coast Hwy (760) 722-4471
MAIN CHICK HOT CHICKEN
1006 Mission Ave, Ste D (442) 273-8060
ROOSTR YARD
1810 Rancho Del Oro Rd (760) 696-3178
CHINESE
24 SUNS
3375 Mission Ave. (760) 433-5086
CHIN’S SZECHWAN CUISINE 4140 Oceanside Blvd. (760) 631-4808
CHINA FUSION
4225 Oceanside Blvd (760) 726-8888
2530 Vista Way, Ste J (760) 283-8888
CHU’S QUIK WOK 815 College Blvd. (760) 726-7771
GREAT WOK OF CHINA
4635 Frazee Road (760) 439-8939
JOYEE DUMPLING HOUSE
3460 Marron Rd. #107 (442) 266-8416
QUIK WOK
2184 Vista Way (760) 439-2228
COFFEE/TEA/JUICE
ACAI REPUBLIC OCEANSIDE 125 S Coast Hwy
ALOHANA ACAI & COFFEE
1810 Rancho Del Oro Rd, Ste 110 (760) 421-7175
BANANA DANG
115 South Coast Hwy. (760) 846-0162
BETTER BUZZ
1050 South Coast Hwy (442) 325-9129
1004 Mission Avenue (442) 372-7232
BLACK ROCK COFFEE BAR
1918 Oceanside Blvd. (760) 722-7133
BLUE BOWL SUPERFOODS
1940 S Freeman St, Ste 103 (657) 281-9089
BOUND COFFEE COMPANY
2110 S Coast Hwy Suite C (442) 266-2259
BROWN CUP
401 North Coast Hwy. (760) 231-7968
CAMP COFFEE COMPANY
101 N Cleveland Street (442) 266-2504
CAPTAIN’S GROUNDS COFFEE
1832 South Coast Hwy. (760) 522-4271
COATL COFFEE
105 Copperwood Way Ste. B (833) 332-6285
COMMUNAL
602 South Tremont St. (619) 376-5710
THE CUP
206 Wisconsin Ave. (760) 231-9817
EVERBOWL
2535 Vista Way (760) 754-1572
JB JUICE & COFFEE
4635 Frazee Road (760) 529-0807
JITTERS COFFEE PUB
510 North Coast Hwy. (760) 967-7886
LOLLICUP
4121 Oceanside Blvd. (760) 295-0824
NAUTICAL BEAN COFFEE CO.
240 Harbor Drive South (760) 722-4851
NORTHSIDE SHACK
631 S. Cleveland Street (760) 231-5944
O'SIDE STRAND CAFE
206 The Strand N
PANNIKIN COFFEE & TEA
322 N Cleveland St
PIER VIEW COFFEE COMPANY
300 Pier View Way (760) 966-1150
PLANTOLOGY CAFE
913 South Coast Hwy. (760) 805-3258
TAPIOCA EXPRESS
2611 Vista Way (760) 722-8279
TZONE
318 Pier View Way (760) 299-5678
REVOLUTION ROASTERS
1836 South Coast Hwy. (760) 529-9736
SUCCULENT CAFE
306 N Tremont St (760) 519-7163
DELI/SANDWICHES
101 BAGELS & SUBS
323 North Coast Hwy. (760) 421-6555
BEACH HUT DELI
280 Mission Ave. (760) 529-9767
BOARD & BREW
2213 S El Camino Real (760) 688-9217
BREAD & CHEESE EATERY
1904 S Coast Highway (619) 709-6016
THE CHEESESTEAK GRILL 1771 South Oceanside Blvd. (760) 529-0077
CREAM OF THE CROP
2009 South Coast Hwy. (760) 433-2757 creamofthecropnatural.com
HARBOR PELICAN 1380 North Pacific Street (760) 722-5853
I LOVE BAGELS CAFE
3910 Vista Way (760) 945-3838
JERSEY MIKE'S
302 Mission Ave (760) 435-0783
125 Old Grove Rd (760) 231-1602
SUBMARINA
3809 Plaza Drive (760) 945-7840
WEST COAST SOURDOUGH
1870 Rancho Del Oro Road (760) 696-3059
Z-MARKET
3200 Mission Ave. (760) 967-2184
FILIPINO
MISSION ASIAN MARKET 3320 Mission Ave. (760) 722-8024
FOOD COURTS
CRACKHEADS OCEANSIDE 502 South Coast Hwy
GASTROPUB
FLYING PIG PUB & KITCHEN
509 Mission Ave. (760) 453-2940
LOCAL TAP HOUSE
308 South Coast Hwy. (760) 547-1469
HAWAIIAN
DALU HAWAIIAN BBQ 125 Old Grove Rd. (442) 266-8100
L&L HAWAIIAN BARBECUE
510 Oceanside Blvd. Ste 102 (760) 231-1142
4225 Oceanside Blvd. (760) 726-0888
MAUI HAWAIIAN BBQ 2455 Vista Way (760) 722-8383
OHANA HAWAIIAN BBQ 459 College Blvd. (760) 630-6800
PB POKE HOUSE OCEANSIDE 216 N Coast Hwy (442) 266-8143
POKEPORT OCEANSIDE 4635 Frazee Rd (760) 231-5200
ICE CREAM/FROZEN YOGURT
1022 CAFE & GELATERIA 602 Mission Ave (760) 231-1734
BASKIN ROBBINS 1112 South Coast Hwy. (760) 722-0654
DISFRUTA 610 N Redondo Drive (760) 583-5681
FRUGOS YOGURT 3509 Cannon Road (760) 732-1000
FUGU TAIYAKI 410 Mission Ave. (760) 696-3366
HANDEL'S HOMEMADE ICE CREAM 228 North Coast Hwy. (442) 266-8552
LA MICHOACANA PLUS 1060 Mission Ave. (760) 696-3602
LITTLE FOX CUPS + CONES 1940s S Freeman St Suite 100 (442) 266-8086
MENCHIE'S FROZEN YOGURT 2525C Vista Way (760) 730-5728
NANA AND POP’S SWEET SHOP 280 Harbor Drive (760) 722-1723
OCEAN RAINBOW 3784 Mission Ave. (760) 435-0750
RED CUP FROZEN YOGURT
301 Mission Ave. (760) 637-2189
RICOS ANTOJITOS
3753 Mission Ave. (760) 231-7793
STRAWBERRY SHACK 211 N Tremont St
INDIAN
CURRY & MORE
600 Mission Ave. (442) 266-8366
TANDOORI CORNER
158 Roymar Rd (442)266-8433
TANDOORI GUYS
127 South Coast Hwy (760) 231-8093
TIKKA MASALA HUT
3780 Mission Ave Suite 2 (442) 888-0535
TURMERIC HUT
125 Old Grove Rd. Suite 4 (760) 470-3415
INDONESIAN
DIJA MARA
232 S. Coast Hwy. (760) 231-5376
ITALIAN/PIZZA
ALLMINE
119 South Coast Hwy. (760) 966-6888
AMALFI CUCINA ITALIANA
221 North Cleveland Street (760) 755-7040
BEST PIZZA & BREW
OCEANSIDE
1639 S Coast Hwy. (760) 435-1000
BIG BOB’S BEST PIZZA 3617 Ocean Ranch Blvd. (760) 231-5050
BLADE 1936
401 Seagaze Drive (760) 231-1456
BROOKLYN BOYZ PIZZA
2183 Vista Way Suite B (760) 757-4992
CORNER PIZZA
1940 S. Freeman St. (760) 231-9002
CUSIMANO’S PIZZERIA
3809 Plaza Drive (760) 414-1200
DOMINIC’S AT THE HARBOR
RESTAURANT & PIZZERIA
268 Harbor Drive South (760) 754-1881
GIANNI’S PIZZA
3910 West Vista Way (760) 724-2670
GRAZIANO'S PIZZARIA
101 Old Grove Road (760) 231-5990
KILLER PIZZA FROM MARS
3772 Mission Ave. (760) 722-6060
KNOCKOUT PIZZA
401 Mission Ave. (760) 722-8888
MANGIA E BEVI
3613 Ocean Ranch Blvd. (760) 231-1225
MOUNTAIN MIKE’S PIZZA
455 College Blvd. (760) 295-3121
ODIE’S PIZZA
121 N. Cleveland (760) 579-2382
PIZZA GUYS
1830 Rancho Del Oro (760) 795-9888
THE PRIVATEER COAL FIRE PIZZA
1706 Pacific Coast Hwy (760) 453-2500 theprivateercoalfirepizza.com
ROMA’S PIZZA & GRILL
617 North Redondo Drive (760) 757-2003
ROUND TABLE PIZZA
3440 Marron Road (760) 434-5977
TONY PEPPERONI PIZZERIA 805 College Blvd. (760) 726-6400
TWO BROTHERS FROM ITALY
4760 Oceanside Blvd. (760) 758-3638
1001 South Coast Hwy. (760) 758-3638
UPPER CRUST PIZZA 4196 Oceanside Blvd. (760) 630-9330
VENEZIA
608 North Coast Hwy (760) 722-1228
ZIGZAG PIZZA
333 North Myers Street (760) 433-1555
JAMAICAN
ONE LOVE ISLAND CUISINE
4225 Oceanside Blvd. (760) 685-4618
JAPANESE/SUSHI/POKE
CAFÉ DE THAI & SUSHI
4196 Oceanside Blvd. (760) 945-5533
GO GO JAPAN SUSHI
4121 Oceanside Blvd (760) 630-1288
HARNEY SUSHI
301 Mission Ave (760) 967-1820
KAMPAI SUSHI
1906 Oceanside Blvd. (760) 757-1484
KYOTO'S JAPANESE MARKET 559 Greenbrier Drive (760) 757-5456
LOVE BOAT SUSHI 125 Old Grove Road (760) 721-3737
MATSU
626 South Tremont Street (760) 231-6331
PB POKE HOUSE
216 North Coast Hwy (442) 266-8143
POKI POKI 3480 Marron Road (760) 295-9086
POKI POKI #2 4140 Oceanside Blvd. (760) 295-4924
ROBATA X SUSHI & IZAKAYA 3915 Mission Ave, Ste 12 (442) 266-8477
SUNSHINE KITCHEN 1006 Mission Ave. (760) 547-5554
ROSEWOOD KITCHEN 608 Mission Ave. (760) 231-5886
SUSHI4REEL 4750 Oceanside Blvd. Suite A-20 (760) 659-6784
TERI CAFÉ 2216 South El Camino Real (760) 722-8399
TERI CAFÉ II 3809 Plaza Drive (760) 945-8888
TEN GU RAMEN 2183 Vista Way B-2 (760) 696-3266
THE POKE CAFÉ 3910 Vista Way (760) 458-3986
UMI JAPANESE GRILL & CAFÉ 401 Mission Ave. (760) 439-3566
WARAII SUSHI 4225 Oceanside Blvd. (760) 630-3770
WICKED POKE 2401 Vista Way (760) 529-0774
WRENCH & RODENT SEABASSTROPUB 1815 South Coast Hwy. (760) 271-0531
WU LAN RAMEN TAP HOUSE
4645 Frazee Road Suite F (760) 453-7526
YUKIYA SUSHI 2415 Vista Way (760) 439-3283
KOREAN
GAJA KOREAN BBQ 2693 Vista Way (760) 231-1195
M. BBQ
2216 S El Camino Real (760) 433-1888
SONU BBQ 3744 Mission Ave. (760) 696-3686
ZZANG HOT DOG & CHICKEN 409 Mission Ave (760) 231-5335
MEDITERRANEAN
GEORGIE'S MEDITERRANEAN 1950 Oceanside Blvd, Unit R (442) 266-8099
MAAN’S MEDITERRANEAN GRILL 4259 Oceanside Blvd. Ste.107 (760) 726-2249
THE ORIGINAL KEBAB 224 North Coast Hwy (760) 231-7723
THE GREAT GREEK 1830 Rancho Del Oro Rd, Ste 150 (858) 883-1553
MEXICAN
ANITA’S MEXICAN RESTAURANT & CANTINA 2250 South El Camino Real (760) 757-7745
1714 South Coast Hwy. (760) 722-6323 anitasoceanside101.com
CAFÉ ROSARITA 1816 Oceanside Blvd. (760) 722-6224
COLIMA’S MEXICAN RESTAURANT
404 Pier View Way (760) 439-4045
DE KOTIJA’S TACO SHOP 3504 College Blvd (760) 758-0399
DIEGO’S MEXICAN FOOD 1030 South Coast Hwy. (760) 721-1985
EL MUNDO DE MARISCOS 3110 San Luis Rey Road (760) 754-8922
EVAGA LOUNGE 1906 Oceanside Blvd 760) 547-5624
FIESTA MEXICANA
3784 Mission Ave. (760) 757-9872
FRIDA'S TAQUERIA
2011 Mission Ave (760) 696-3104
GOURMET TAMALES
3616 Ocean Ranch Blvd. (760) 439-3343
HOMESTATE
510 Vista Way (760) 491-1636
JOHNNY MANANA’S
308 Mission Ave (760) 721-9999
JORGE'S MEXICATESSEN
1129 South Coast Hwy. (760) 696-3072
KING BURRITO
3490 Marron Road (760) 720-9747
LA FUENTE DE MARISCOS
2936 Oceanside Blvd. (760) 529-0150
LA PERLA TAPATIA
625 North Redondo Drive (760) 722-2877
1910 Mission Ave (760) 721-8486
LOS TACOS
2183 Vista Way (760) 757-8226
MARIETA’S
485 Vandegrift Blvd. (760) 967-1769
MARISCOS HUALTUCO
3110 San Luis Rey Rd. (760) 754-8922
MI ASADOR MEXICAN AND SEAFOOD RESTAURANT 4750 Oceanside Blvd. (760) 806-6684
PEDRO’S TACOS
656 Benet Road (760) 722-7221
ROBERTO’S TACO SHOP #13 518 Oceanside Blvd. (760) 757-2377
SAN LUIS REY BAKERY & RESTAURANT
490 North El Camino Real (760) 433-7242
SANCHO'S TACOS
400 Mission Ave. (760) 231-8228
SEÑOR GRUBBYS
311 N. Tremont St. (760) 721-6040 eatgrubbys.com
THE TACO STAND 1722 S. Coast Hwy (760) 385-6222
TACOS DON PACO
1850 Rancho Del Oro Rd. (760) 696-3188
TONY’S FRESH MEXICAN FOOD
2983 Via Las Rosas (760) 433-5004
VALERIE’S TACO SHOP
3617 Ocean Ranch Blvd. (760) 712-1296
1006 Mission Ave. (760) 231-1824
125 Old Grove Rd, Ste. 8 (760) 231-5047
VALERIES TACO STAND
2213 S El Camino Real (760) 231-5458
VALLE
222 North Pacific St. (760) 512-3328
NEPALESE
HIMALAYAN BISTRO 4225 Oceanside Blvd. Ste. W (760) 631-1800
PERUVIAN
AL TOQUE PERUVIAN KITCHEN
1906 Oceanside Blvd Ste. EF (760) 625-3007
CASERA LATIN KITCHEN & BAKERY
4225 Oceanside Blvd. Ste. D (442) 222-1332
LATIN CHEF PERUVIAN CUISINE 4259 Oceanside Blvd, Ste 105 (760)201-8997
SEAFOOD
333 PACIFIC
333 North Pacific Street (760) 433-3333
COCINA DEL MAR
650 Douglas St, Ste 122 (760) 925-3060
CRAB PUB
3766 Mission Ave Suite 111 (760) 696-3577
FOUR TUNAS FISH & BAR
41 Douglas Dr., STE 100 (760) 696-3096
HARBOR FISH & CHIPS
276 Harbor Drive South (760) 722-4977
JOE’S CRAB SHACK
314 Harbor Drive (760) 722-1345
LIGHTHOUSE OYSTER BAR & GRILL
262 Harbor Drive South (760) 433-1900 lighthouseoceanside.com
OCEANSIDE BROILER 1325 North Harbor Drive (760) 722-3474
SHOOTZ FISH & BEER 602 South Tremont St. (760) 696-3524
TIN FISH OCEANSIDE
302 North The Strand (760) 966-0007
STEAKHOUSES
333 PACIFIC
333 North Pacific Street (760) 433-3333
HUNTER STEAK HOUSE 1221 Vista Way (760) 433-2633
THAI
CAFÉ DE THAI & SUSHI 4196 Oceanside Blvd. (760) 945-5533
OCEAN THAI 2455 Vista Way (760) 722-9779
3846 Mission Ave #A3 (760) 967-9901
RIM TALAY
508 Mission Ave (760) 435-2007
SABAI SABAI THAI KITCHEN
1906 Oceanside Blvd. (760) 529-5597
SAVORY THAI
3829 Plaza Drive (760) 806-9606
THAI GARDEN
4750 Oceanside Blvd. (760) 940-1009
CHIIM
3753 Mission Ave, Ste 106 (858) 397-7570
THAI THAI 4121 Oceanside Blvd. (760) 295-5445
THAI TABLE 1910 Oceanside Blvd. (760) 721-4850
VEGAN
ERIS FOOD CO
302 Wisconsin Ave. (760) 231-9986
JITTERS COFFEE PUB 510 North Coast Hwy. (760) 967-7886
THE PLOT
1733 South Coast Hwy. (442) 266-820 theplotrestaurant.com
VIETNAMESE
MR. PHO 4750 Oceanside Blvd. (760) 940-1306
PHO BOWL & GRILL
1006 Mission Ave. Ste. C (760) 453-2999
PHO HA
3905 Mission Ave (760) 754-5267
PHO OCEAN GARDEN 4111 Oceanside Blvd (760) 216-6356
PHO HOUSE
3753 Mission Ave. (760) 754-9999
PHO OCEANSIDE 518 Oceanside Blvd. (760) 754-2828
YUMMY PHO 4225 Oceanside Blvd. (760) 631-1800
WINE BARS/WINERIES
BEACH HOUSE WINERY 1534 Sleeping Indian Road (760) 732-3236
BUENO WINE & GOODS 602 S Tremont St, Unit 103 (480) 334-4116
COOMBER CRAFT WINES 611 Mission Ave. (760) 231-8022 coomberwines.com
GOLDEN COAST MEAD 4093 Oceanside Blvd Ste G. (760) 630-4468
HANGAR 76 3229 Roymar Rd.
MERENDA 1931 S Coast Hwy #102 (760) 696-3309
THE PRIVATEER
MARKETPLACE & WINE BAR
1704 South Coast Hwy. (760) 453-2254 privateer-marketplace.com
SECCO
301 Pier View Way (442) 266-2011
