Ways & Means Oyster House, the Southern California-based concept best known for their diverse selection of oysters, eclectic seafood offerings, and coastal-inspired cocktails, has announced their upcoming expansion further south into San Diego. The two new locations, planned to open on Downtown La Jolla’s famed Prospect Street (1251 Prospect Street) in February and at One Paseo, the new mixed-use development in Del Mar, in March, will incorporate elements of the San Diego culture, from unique design details to the addition of locally-crafted beers on tap. The San Diego restaurants join the current locations in Huntington Beach, CA (flagship) and Portland, OR, with additional sites planned in Austin, TX, Los Angeles, CA, and Waikiki, HI.
The award-winning Southern California restaurant was created in the tradition of world-class oyster bars around the globe, boasting raw and dressed oysters and fresh, seasonal seafood dishes. Its unique menu features small plates with bold flavors intended to allow guests to create their own tasting menu. Signature offerings include the Ways & Means Oysters, served simply with a signature champagne mignonette and lemon to enhance the ocean-fresh flavors; and a nationally-recognized Top-10 Lobster Roll, stuffed with Maine lobster and mango coleslaw, and topped with “Life-Altering” aioli on a brioche bun. The weekend brunch, which includes bottomless fruit mimosas and notable dishes such as the W&M Lobster Benedict, has been recognized as the “Best Brunch of Orange County.” The thoughtful bar program includes classic handcrafted cocktails and premium beers and wines. The oyster house aims to reflect a strong sense of community, and both locations will celebrate the lively coastal lifestyle in San Diego.
“Since opening the first location of Ways & Means in Huntington Beach, our top priority with every new opening has been to incorporate a sense of the local community and lifestyle,” said Dena Mathe, a founder of the Ways & Means brand. “We give back to local charities, partner with the city’s first responders, listen to our regulars’ feedback and hope to become a part of the community’s traditions. We plan to continue this philosophy with our new restaurants in San Diego and look forward to learning from and growing with our neighbors.”
One such community initiative is Ways & Means annual “Shuck It” fundraiser, where local first responders compete head-to-head to eat as many raw oysters as they can to raise money for charitable organizations. This event kicks off the restaurant’s grand opening festivities in each market and becomes an annual occasion that is open to the public. Ways & Means has also partnered with Julen’s Ausome Sauce to create two marinades featured in dishes on the menu, where a portion of the proceeds from the sales of the dishes benefit autism charities. Additionally, the restaurant has an ongoing partnership with Barks of Love, an animal rescue organization dedicated to giving dogs long-term homes, and regularly hosts fundraisers in collaboration with local purveyors.
The Ways & Means brand has also developed a collection of private label products. The group harvests its own branded oysters out of Humboldt Bay, CA, and has introduced its own Chardonnay and Cabernet Sauvignon wines produced in partnership with TateDog wines in Livermore, CA. In a similar partnership with Santa Monica Brewing Co. it offers its “California Blonde” and “Hoppy as a Clam” IPA beers.
To learn more about the upcoming openings, please visit www.wmoysters.com and follow on social media (@wmoysters).
About Ways and Means Oyster House
The award-winning restaurant concept, Ways & Means Oyster House, is a full-service oyster house and seafood restaurant. The menu features a small plate format with a price range that begins at $4 and offers lunch, dinner and weekend brunch. Signature dishes include the Ways & Means Oysters, served simply with a signature champagne mignonette and lemon to enhance the ocean-fresh flavors; and a nationally-recognized Top-10 Lobster Roll, stuffed with Maine lobster and mango coleslaw, drizzled with aioli, on a brioche bun. The culinary program is complemented by a carefully curated wine list, tailored to provide unique experiences at every visit. Wines by the bottle, produced by wineries from around the world, were chosen to reflect the quintessential qualities of each varietal or region, including the award-winning Ways & Means Chardonnay and Cabernet Sauvignon. The restaurant concept is centered around a bar program that is driven to execute an exciting selection of cocktails composed of high-quality spirits and fresh ingredients. A selection of local, seasonal, and specialty beers are on tap and flowing from opening to closing every day. The operations also offer banquet services along with the availability of retail items, including wine, beer, and sauces, to be carried off premise. To learn more about the concept and its upcoming expansion plans, please visit www.wmoysters.com.