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Take a bite out of the Season of Swellness with our Swell Plates Series. From Jan 15 to Feb 13, grab a Swell Plates Passport and dive into specialized, chef-curated dishes that celebrate O’side’s best flavors. Let our locally sourced ingredients tell you the story of our city on a tour of our participating restaurants. Stay the weekend to discover just how swell seasoned Oceanside truly is.
You have the opportunity to join in on the fun by entering our social media contest for a chance to win gift cards to participating restaurants. Visit any of our Swell Plates Series locations, take a picture, post it to your Instagram and make sure to tag us @VisitOceanside and @DineOside for a chance to win! We will select winners each week for $25-$50 gift cards.
24 Suns: Bycatch Choux Farci, Cheung Fun, Abalone Mole
Inspired by Oceanside Museum of Art’s Transformative Currents exhibit, this dish is served in an abalone shell bowl, an homage to one of the exhibit’s striking pieces. Inside the shell is a layering of rice noodles to evoke plastic, black abalone and smoked vegetable mole representing oil, and sustainable bycatch sausage symbolizing hope— resulting in an innovative melding of art and environmental awareness.
333 Pacific: Mussels Mariniere
Experience a dish that beautifully blends our coastal charm with its rich military history. The “Sailor” style mussels are a tribute to the city’s heritage, featuring tender mussels steamed to perfection in a savory broth infused with garlic, herbs, and a touch of white wine. Enjoy this flavorful creation while dining with stunning views of the Pacific Ocean and the iconic Oceanside Pier.
Allmine: Burrata Farm Salad
Allmine partnered with Loose Leaf herbalists to create a nutrient-rich, hand-pulled burrata salad, with organic greens, winter vegetables, and a botanical herb dressing, celebrating Oceanside’s agricultural roots and healing coastal energy.
Blade 1936: Risotto Ai Frutti Di Mare
Risotto Ai Frutti Di Mare is a seafood risotto with shrimp, mussels, clams, and calamari in a lightly spiced tomato sauce. Inspired by Oceanside’s coastal charm and Southern California’s Italian heritage, this dish celebrates the region’s seaside bounty and the vibrant flavors brought by early Italian settlers.
Dija Mara: Local Seafood Laksa
Laksa combines the vibrant flavors of Indonesia with the fresh local seafood of Oceanside’s Fish Market. This dish features rice noodles in a rich coconut curry broth, topped with fresh herbs and a daily selection of seafood. A true reflection of Dija Mara’s spirit, it beautifully blends global inspiration with Oceanside’s coastal bounty.
Flying Pig Pub & Kitchen: Jambalaya Mussels
A tribute to the vibrant flavors of New Orleans and Oceanside’s coastal bounty. This dish starts with a rich shrimp stock made from wild Gulf shrimp, simmered with vegetables, spices, and tomato paste for depth. It features Southern-style dirty rice, sautéed with celery, peppers, onions, and Cajun spices, then crisped to perfection. The mussels are cooked with andouille sausage, butter, white wine, and shrimp stock, finished with dirty rice and garnished with chives and dill. For an extra indulgence, diners can add blackened Gulf shrimp to complete this flavorful Southern-inspired creation.
Lighthouse Oyster Bar & Grill: Seared Ahi Napolean
Savor the fresh flavors of O’side with locally caught Blue Fin Ahi from Lighthouse, a family-owned fish market and restaurant that has proudly served the community for 15 years. This dish features Blue Fin Ahi stuffed with sweet Dungeness crab, topped with zesty wasabi aioli, and paired with creamy macadamia mashed potatoes. A true celebration of fresh, local seafood crafted with care and tradition!
Mangia e Bevi: Spanish Octopus
Indulge in the Spanish Octopus, a dish that perfectly captures the essence of Oceanside. Tender, seared octopus is paired with crispy fingerling potatoes and brightened by a zesty lemon aioli. Tossed with fresh, peppery frisée, each bite is a harmonious blend of smoky, tangy, and refreshing flavors—a true taste of the ocean, Oceanside-style.
Matsu: Sunflower and Ika
Cuttlefish used 3 ways, Sunflower used 4 ways, study of no waste, made to resemble a handroll. This innovative creation reflects Matsu’s commitment to celebrating seasonal ingredients and Japanese-inspired techniques, delivering a dining experience as beautiful as it is flavorful.
Piper: Celery Root Agnolotti
Pillowy pasta filled with velvety celery root, paired with tender, slow-braised short ribs sourced from Brandt Beef, a family-owned farm in Brawley, CA, known for sustainable and humane practices. Accented with a hint of horseradish for a subtle kick and complemented by earthy king trumpet mushrooms, this dish is a harmonious blend of rich flavors and textures. Each bite celebrates Oceanside’s dedication to supporting regional farmers and showcasing exceptional quality and flavor.
The Plot: Kale Stem Marrow and Carrotfish & Chips
The Kale Stem Marrow dish features a carved-out potato filled with kale stem crème, resembling bone marrow, and highlights The Plot’s commitment to zero-waste by utilizing stems from the kale they grow on site. The Carrotfish & Chips reimagines a classic with carrots marinated in kombu and dehydrated malt vinegar, offering a nostalgic, Oceanside-inspired twist.
The Privateer: Sea Bass & Risotto
Chef Oscar’s Sea Bass captures the essence of Oceanside’s surf town charm. A tender fillet, seared to perfection, is served with a white wine sauce, roasted cherry tomatoes, garlic, and artichoke, complemented by rapini and fresh basil. Paired with creamy lemon butter risotto, this dish balances bold, comforting flavors with a refreshing zest, offering a true taste of Oceanside’s hang loose spirit.
Wrench & Rodent Seabasstropub: Fisherman’s Special
The Fisherman’s Special comes from weekly chef-led trips to the Oceanside Fishermen’s Market to create a “living” special based on the freshest local catch. A sample dish includes Cara Cara cured California sheepshead sashimi paired with spiced mustard greens from The Plot Garden. The presentations showcase the week’s freshest catch from one of only two boat-to-consumer markets in San Diego and amplify Chef Waite’s boundary pushing sustainable ethos and zero-waste philosophy.
The Bar at Valle: Quesataco
The quesataco, featuring Rosewood Ranch wagyu, Monterey Jack cheese, avocado, and fresh pico de gallo, reflects Michelin-starred Chef Roberto’s Baja roots and deep connection to Oceanside. Combining laid-back charm with elevated ingredients and presentation, this dish symbolizes warmth, community support, and the shared joy of exceptional dining. Available at the Valle bar only.
Frankie’s: O’side Crush Cocktail
Oceanside summer escape in a glass—bright citrus, tropical fruit, and a hint of ocean salt blend with agave spirits. Features RDV (Real De Valle Tequila), house made coconut and passionfruit, and a touch of lime.
24 Suns: Bycatch Choux Farci, Cheung Fun, Abalone Mole
Inspired by Oceanside Museum of Art’s Transformative Currents exhibit, this dish is served in an abalone shell bowl, an homage to one of the exhibit’s striking pieces. Inside the shell is a layering of rice noodles to evoke plastic, black abalone and smoked vegetable mole representing oil, and sustainable bycatch sausage symbolizing hope— resulting in an innovative melding of art and environmental awareness.
333 Pacific: Mussels Mariniere
Experience a dish that beautifully blends our coastal charm with its rich military history. The “Sailor” style mussels are a tribute to the city’s heritage, featuring tender mussels steamed to perfection in a savory broth infused with garlic, herbs, and a touch of white wine. Enjoy this flavorful creation while dining with stunning views of the Pacific Ocean and the iconic Oceanside Pier.
Allmine: Burrata Farm Salad
Allmine partnered with Loose Leaf herbalists to create a nutrient-rich, hand-pulled burrata salad, with organic greens, winter vegetables, and a botanical herb dressing, celebrating Oceanside’s agricultural roots and healing coastal energy.
Blade 1936: Risotto Ai Frutti Di Mare
Risotto Ai Frutti Di Mare is a seafood risotto with shrimp, mussels, clams, and calamari in a lightly spiced tomato sauce. Inspired by Oceanside’s coastal charm and Southern California’s Italian heritage, this dish celebrates the region’s seaside bounty and the vibrant flavors brought by early Italian settlers.
Dija Mara: Local Seafood Laksa
Laksa combines the vibrant flavors of Indonesia with the fresh local seafood of Oceanside’s Fish Market. This dish features rice noodles in a rich coconut curry broth, topped with fresh herbs and a daily selection of seafood. A true reflection of Dija Mara’s spirit, it beautifully blends global inspiration with Oceanside’s coastal bounty.
Flying Pig Pub & Kitchen: Jambalaya Mussels
A tribute to the vibrant flavors of New Orleans and Oceanside’s coastal bounty. This dish starts with a rich shrimp stock made from wild Gulf shrimp, simmered with vegetables, spices, and tomato paste for depth. It features Southern-style dirty rice, sautéed with celery, peppers, onions, and Cajun spices, then crisped to perfection. The mussels are cooked with andouille sausage, butter, white wine, and shrimp stock, finished with dirty rice and garnished with chives and dill. For an extra indulgence, diners can add blackened Gulf shrimp to complete this flavorful Southern-inspired creation.
Lighthouse Oyster Bar & Grill: Seared Ahi Napolean
Savor the fresh flavors of O’side with locally caught Blue Fin Ahi from Lighthouse, a family-owned fish market and restaurant that has proudly served the community for 15 years. This dish features Blue Fin Ahi stuffed with sweet Dungeness crab, topped with zesty wasabi aioli, and paired with creamy macadamia mashed potatoes. A true celebration of fresh, local seafood crafted with care and tradition!
Mangia e Bevi: Spanish Octopus
Indulge in the Spanish Octopus, a dish that perfectly captures the essence of Oceanside. Tender, seared octopus is paired with crispy fingerling potatoes and brightened by a zesty lemon aioli. Tossed with fresh, peppery frisée, each bite is a harmonious blend of smoky, tangy, and refreshing flavors—a true taste of the ocean, Oceanside-style.
Matsu: Sunflower and Ika
Cuttlefish used 3 ways, Sunflower used 4 ways, study of no waste, made to resemble a handroll. This innovative creation reflects Matsu’s commitment to celebrating seasonal ingredients and Japanese-inspired techniques, delivering a dining experience as beautiful as it is flavorful.
Piper: Rip Tide Braised Short Ribs
These tender, slow-braised short ribs feature Brandt Beef, a family-owned farm from Brawley, CA, renowned for sustainable and humane practices. Each savory bite celebrates Oceanside’s commitment to supporting regional farmers and showcasing exceptional quality and flavor.
The Plot: Kale Stem Marrow and Carrotfish & Chips
The Kale Stem Marrow dish features a carved-out potato filled with kale stem crème, resembling bone marrow, and highlights The Plot’s commitment to zero-waste by utilizing stems from the kale they grow on site. The Carrotfish & Chips reimagines a classic with carrots marinated in kombu and dehydrated malt vinegar, offering a nostalgic, Oceanside-inspired twist.
The Privateer: Sea Bass & Risotto
Chef Oscar’s Sea Bass captures the essence of Oceanside’s surf town charm. A tender fillet, seared to perfection, is served with a white wine sauce, roasted cherry tomatoes, garlic, and artichoke, complemented by rapini and fresh basil. Paired with creamy lemon butter risotto, this dish balances bold, comforting flavors with a refreshing zest, offering a true taste of Oceanside’s hang loose spirit.
Wrench & Rodent Seabasstropub: Fisherman’s Special
The Fisherman’s Special comes from weekly chef-led trips to the Oceanside Fishermen’s Market to create a “living” special based on the freshest local catch. A sample dish includes Cara Cara cured California sheepshead sashimi paired with spiced mustard greens from The Plot Garden. The presentations showcase the week’s freshest catch from one of only two boat-to-consumer markets in San Diego and amplify Chef Waite’s boundary pushing sustainable ethos and zero-waste philosophy.
The Bar at Valle: Quesataco
The quesataco, featuring Rosewood Ranch wagyu, Monterey Jack cheese, avocado, and fresh pico de gallo, reflects Michelin-starred Chef Roberto’s Baja roots and deep connection to Oceanside. Combining laid-back charm with elevated ingredients and presentation, this dish symbolizes warmth, community support, and the shared joy of exceptional dining. Available at the Valle bar only.
Frankie’s: O’side Crush Cocktail
Oceanside summer escape in a glass—bright citrus, tropical fruit, and a hint of ocean salt blend with agave spirits. Features RDV (Real De Valle Tequila), house made coconut and passionfruit, and a touch of lime.
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