Brine Box
Seafood restaurant · San Diego County ·
Fish and chips, chowder fries, and sashimi on the pier
Fish and chips, chowder fries, and sashimi on the pier
"At the end of the iconic Oceanside pier, restauranteur power couple Jessica and Davin Waite opened the long-awaited fish-and-chip shop this past summer after extensive renovations. Chef Rachel Hurley works wonders in the compact kitchen, slinging battered fish and sea animal fries. Look out for the daily specials, showcasing daily catches in plates like sashimi aqua chile." - Helen I. Hwang
"Oceanside Pier now has its own “chippy,” offering fish and chips complete with mushy pea sauce, sea animal fries, and raw fish specials. The husband-wife team behind Wrench and Rodent Seabasstropub and the Plot have taken over an outdoor kiosk to entice people to the end of the pier with their seafood specialties and panoramic views." - Helen I. Hwang
"Located at the end of the 1,942-foot-long Oceanside Pier — the longest on the West Coast — the Brine Box operates out of a 109-square-foot kiosk with some nearby bench seating, and its mobile-focused menu was created by Jessica and Davin Waite. Inspired by an English "chippy" but decidedly San Diegan in execution, the menu adheres to the Waite’s zero-waste, sustainable seafood approach: local halibut is beer-battered for their fish and chips served with crispy fries and classic mushy peas; a seared fish of the day tops the “sea-animal fries” made in the style of In-N-Out; salads are offered with seared garlic-ponzu albacore or sustainably-farmed jumbo prawns grilled and tossed in Korean barbecue sauce; there’s also a Spam, egg, and cheese sandwich on a milk bread bun with anchovy aioli, plus raw fish dishes, vegan options, and frequent specials featuring seasonal catch from area waters." - Candice Woo
"Nearing completion and set to open by early June at the end of the iconic Oceanside pier, this 109-square-foot walk-up kiosk, the Brine Box, is the Waite couple’s fourth Oceanside restaurant and will sit adjacent to the larger, still-empty building that previously housed Ruby’s Diner. Modeled after a “chippy” — the casual English seaside fish-and-chip shops chef Davin grew up visiting in northeast England — it will serve Waite’s take on classic fish and chips with mushy peas and chips (fries) with curry or cheesy truffle sauce, plus anchovy avocado toast, tuna chorizo elote, Spam, egg and cheese sandwiches, chowder-topped tater tots, and grilled whole fish on sticks. Chef de cuisine Rachel Hurley will collaborate with Waite on a takeout-style menu of raw and cooked seafood dishes highlighting local, sustainable fish and shellfish from area fishermen and purveyors, alongside plenty of vegan items." - Candice Woo
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