History
Inspired off the shores of Maui's coastline, Shootz was born out of pro surfer Cheyne Magnusson's affinity for spearfishing & sharing his bounty with friends and family. Years later when Cheyne moved to Oceanside, he brought his Hawaiin recipe along and started doing poke pop-ups at local breweries. Then, life happened and Cheyne was pulled into starting the first US wave pool in Waco Texas. Shootz as a concept was put on the backburner until the need for a local food retailer popped up at the developing Tremont Collective. Fast Forward to 2021 and Shootz has evolved to include local sushi chef & sustainability educator Davin Waite and a team of local creatives, surfers, and fisherman who've jumped on board to bring Shootz 2.0 to life.
Specialties
We specialize in elevated casual dining with an emphasis on regeneratively sourced fish, classic hawaiin & mexican recipes, & a chill surf-inspired atmosphere.