Construction is underway to transform the historic 1800’s Schuyler building in Oceanside into the stylish Brick Hotel. Grind and Prosper Hospitality is involved in the whole process of design for The Brick Hotel’s restaurants, including a spin-off concept of the North Park Southern Food gem Louisiana Purchase.
Chef Quinnton Austin of Q&A Restaurant and Oyster Bar has designed a menu of New Orleans-inspired cuisine with a focus on oysters, from raw to char grilled or Rockefeller. What Now San Diego spoke with Owner Pete Cich of Grind and Prosper to hear more about each part of The Brick Hotel dining experience.
“We’re opening up in phases, starting with Frankie’s Cocktail Lounge and Stone Beer. Q&A gives off a real New Orleans vibe, it’ll have a hidden patio running behind The Brick toward Tremont Street behind Frankie’s. Coco Cabana on the roof will be a spin-off of Miss B’s Coconut Club, serving Caribbean food,” explains Cich.
As for opening the much-anticipated Q&A Restaurant, Cich says, “We’re shooting for the end of the year, November/December. We’re moving as fast as we can.” Expect to see a similar cocktail program to Louisiana Purchase, which boasts French Quarter style cocktails like a Praline Old Fashioned, Hurricanes, and even their own version of the famous Bourbon Street Hand Grenade.
For updates on Q&A Restaurant and Oyster Bar, follow them on Instagram @Shuckwitus. Check out the full building transformation of The Brick Hotel.
