Co-founder and pitmaster Daniel Castillo said he chose to live and work in Oceanside because he loves the city's chefs and food scene
It’s not often that the Michelin Guide bestows one of its highest honors on a walk-up barbecue shack with paper napkins and disposable utensils.
The Castillos’ original Heritage location in San Juan Capistrano is a mostly outdoor operation where the meat is cooked in 1,000-gallon offset smokers and sold by the pound on aluminum trays. By contrast, the Oceanside location is an indoor brewpub with stoneware dishes, regular silverware and a robust in-house beer program.
Like Texas barbecue chefs, Castillo said he buys only fine-dining restaurant-quality proteins and sources his produce and other ingredients from local purveyors. For example, the Japanese milk buns on his sandwiches come from Oceanside chef William Eick’s Hokkaido Bread Co.
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