Where to Eat, Drink, Shop and Explore in Oceanside, California by Justin Halbert

As California eases it way back into opening at full capacity, I thought it would be helpful to give you my recommendations for where to eat, drink, shop and explore in certain neighborhoods around San Diego. Growing up playing competitive baseball, I got to travel around San Diego playing with and against different teams in the city. I get a nostalgic feeling when I visit certain places. From North County to the border, I’ve seen it all and I can tell you first hand, I’ve seen Oceanside transform over the years. It’s a vibrant neighborhood - filled with a variety of cultures and experiences From art to eating, surfing to sunbathing, you can find something to do for just about everyone.

Oceanside is experiencing a rejuvenation, with tons of new restaurants, bars, hotels, breweries and home remodels. It’s a great place to invest as tons of money is being pumped into making this a destination neighborhood. From an investment opportunity, Oceanside is a safe bet. In June 2021, Oceanside home prices were up 26.1% compared to last year, selling for a median price of $700K. On average, homes in Oceanside sell after 9 days on the market compared to 27 days last year. There were 261 homes sold in June this year, up from 247 last year. (https://www.redfin.com/city/13753/CA/Oceanside/housing-market). Up 26%? That’s crazy!

Anyways, before I go off on a tangent, let me present you with my picks for Oceanside:

EAT:

Behind the helm at Carte Blanche is longtime local chef, Alex Carballo. Chef Alex mixes Mexican flavors with French technique, creating some of the most unique and flavorful bites in the county. With each course designed to be shared, I suggest the pulpo | octopus ~ chorizo potato hash ~ piquillo pepper pistou ~ cilantro vinaigrette

Photos: Justin Halbert

Other notable dishes: Black cod | crispy skin ~ braised leeks ~ roasted beets ~ herb chimichurri ~ chili oil and

Mexican hot pot | braised chicken ~ adobada broth ~ forbidden rice ~ pineapple tomatillo salsa ~ herb bundle

Another notable place is Naegi - the pop-up Japanese fried chicken spot located inside Matsu. Want to try one of the best fried chicken sando’s in San Diego, try Naegi. The flavors they pack into their dishes rivals those of most fine dining establishments at a fraction of the cost! the Famous Karaage Chicken Sando for $8? Yes, please!

New to the scene is the classy cocktail bar Frankies. Carefully crafted cocktails in a clasy setting, steps from the beach. Try the South of the Border: tequila, mezcal, aperol, passion fruit, pineapple, lemon, tajin

EXPLORE It’s worth mentioning that Oceansiders are super proud of their murals - and for good reason, they’re awesome and there are tons of them. Here are a few of my favorites:

Love to shop? Sea Hive is a collaboration of different vendors selling everything from eclectic jewelry, vintage clothing, home goods and more. One of my favorite booths is called The Brave Arrow - vintage Americana clothing and jewelry.

ART: Want to explore museums? I suggest eating lunch at Carte Blanche walking across the street to the California Surf Museum and exploring everything from the history of surfing to how waves are made. Check out some of the first surfboards ever ridden and don’t skip the exhibit of Bethany Hamilton. The surfboard and her bathing suit are there from the day she was attacked in Hawaii.

For more of a contemporary, fine art museum, walk a few blocks east to the Oceanside Museum of Art (OMA).

As you can see, Oceanside has plenty to offer. If you’re visiting from out of town, stay at one of the luxury hotels on the beach, rent a house through Airbnb, VRBO or any of the short term rental companies. Stick around for the sunset at the pier and you won’t be disappointed.

If you or anyone is thinking about investing in Oceanside by buying property, I’d love to help you. With 26% appreciation over the past year, you can see why Oceanside is a safe investment. Contact me today at justinh@porchlightsocal.com or begin your search at www.justinh.porchlightsocal.com. Let’s help you make memories. And as always, I’m never too busy for a referral!

INSTANT POT BARBACOA BEEF (slow cooker option as well)

I’m back with another favorite in our house - beef barbacoa, fast or slow. You’ll need a food processor or blender to quickly chop the sauce, but other than that, this is an easy weeknight meal that you and your family will love.

Another quick Instant Pot recipe. Do you have a blender or food processor? If not, use a knife to chop your ingredients as finely as possible. Want the recip...

INSTANT POT BARBACOA BEEF (slow cooker option as well)

INGREDIENTS

• 2/3 cup beer or water

• 4 cloves garlic

• 2 chipotles in adobo sauce (or more, to taste)

• 1 small white onion, peeled and roughly chopped

• 1 (4-ounce) can chopped green chiles

• 1/4 cup fresh lime juice

• 2 tablespoons apple cider vinegar

• 1 tablespoon ground cumin

• 1 tablespoon dried Mexican oregano (or regular oregano)

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1/4 tsp ground cloves

• 1 whole cinnamon stick

• 1 tablespoon olive oil

• 3 pounds beef chuck roast* (fat trimmed), cut into 2-inch chunks

• 3 bay leaves

INSTRUCTIONS

• Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor.  Purée for 30 seconds, or until completely smooth.  Set aside.
  

• Press the “Sauté” setting on the Instant Pot.  Add oil.  Then once it is heated and shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides.  Press “Cancel” to turn off the heat.
  

• Add the bay leaves, cinnamon and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce.  Close lid securely and set vent to “Sealing”.

• Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes.  Cook. Let it naturally release for 15 minutes then  turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped, if there is any steam remaining.
  

• Remove the lid, and discard the bay leaves.

• Using two forks, shred the beef into bite-sized pieces.  Give the beef one more good toss in all of those juices so that it can soak them up.
  

• Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

NOTES

*If you would like to make this in the slow cooker, you can slow cook everything for 4-5 hours on high, or 8 hours on low, until the beef is tender and shreds easily with a fork.