Chefs from Michelin-Star Kitchens Reshape Oceanside’s Restaurant Scene | Eater San Diego

"In a strip mall a few miles from the coast, this former dive bar turned modern Chinese restaurant—permanently opened in January 2025 after a long-running pop-up—channels the 24 solar micro-seasons that guide China’s agricultural calendar and Oceanside’s own seasonal ingredients. Addison alums Nic Webber and Jacob Jordan send out short-season, inventive dishes such as shrimp Robuchon (a head-on prawn wrapped in spring-roll skin and dabbed with hot mustard, pickled goji berries, and a Thai basil leaf), fall-apart wagyu cheek, a tender yet toothsome 17-foot longevity noodle, orange sweetbreads, and many takes on duck, from Sichuan-style Zhangcha duck smoked over jasmine tea leaves and wood, aged, and basted with cold-smoked butter to a Fujian duck slowly simmered with aged ginger, braised in ginger juice, fried until crisp, and finished with fermented ginger honey. As summer approaches, the team is plotting a tasting menu featuring shrimp and scallop dumplings with asparagus, snap and sugar peas, and grilled mackerel with a homemade XO–green-garlic sauce, showcasing “refreshing, lactic, and intense” preparations that feel buttoned-up yet not too serious." - Noah Lederman