Q&A Restaurant and Oyster Bar

Oceanside
Cajun / Creole Restaurant
$$$$
Available for Reservations
Wednesday
3:00 PM - 10:00 PM
Thursday
3:00 PM - 10:00 PM
Friday
3:00 PM - 10:00 PM
Saturday
3:00 PM - 10:00 PM
Sunday
3:00 PM - 10:00 PM

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Culinary director Quinnton Austin’s namesake Q&A Restaurant & Oyster Bar, an outpost of his wildly popular North Park restaurant, Louisiana Purchase, opened this summer in the beautifully restored The Brick Hotel in Oceanside. Arguably the most extensive oyster menu in San Diego County, you’ll find Gulf Coast oysters from the Louisiana coast, East Coast varieties from the Virginia coast, and West Coast selections from Sequim Bay in northwestern Washington. Get them raw, or charbroiled with cajun spice, garlic lemon butter, and parmesan cheese; Poppa Legba-style, grilled with sriracha lime butter sauce, ghost jerk spice, cilantro, and lime; or topped with melted cheese in Rockefeller fashion. There’s also a trio of shooters—Magnolia Shuck (oyster shooter, house-pickled vodka and French Quarter house-made bloody mix), Weezy Shuck (cognac, amontillado sherry, and nonino) and Ain't Nothin' To Shuck Wit (mezcal, passionfruit, almac tepec, and lime). Additional choices from the NOLA classics menu include catfish, either fried or with crawfish étouffée, Soft Shell Crab Salad, Uptown Gumbo, and Prawn Jambalaya.
How to book: Walk-ins are accepted if seating is available.

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Culinary director Quinnton Austin’s namesake Q&A Restaurant & Oyster Bar, an outpost of his wildly popular North Park restaurant, Louisiana Purchase, opened this summer in the recently renovated Brick Hotel. Arguably the most extensive oyster menu in San Diego County, you’ll find Gulf Coast oysters from the Louisiana coast, East Coast varieties from the Virginia coast and West Coast selections from Sequim Bay in northwestern Washington. Get them raw, or charbroiled with cajun spice, garlic lemon butter and parmesan cheese; Poppa Legba-style, grilled with sriracha lime butter sauce, ghost jerk spice, cilantro and lime; or topped with melted cheese in Rockefeller fashion. There’s also a trio of shooters—Magnolia Shuck (oyster shooter, house-pickled vodka and French Quarter house-made bloody mix), Weezy Shuck (cognac, amontillado sherry, and nonino) and Ain't Nothin' To Shuck Wit (mezcal, passionfruit, almac tepec, and lime).
How to book: Walk-ins are accepted if seating is available.

Read The Full Article
Read The Full Article
Wednesday
3:00 PM - 10:00 PM
Thursday
3:00 PM - 10:00 PM
Friday
3:00 PM - 10:00 PM
Saturday
3:00 PM - 10:00 PM
Sunday
3:00 PM - 10:00 PM

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