Page 151 - WINE DINE AND TRAVEL SUMMER 2024 LIMA

benches facing the ocean view, the takeout
stand handled a steady stream of lunch-
goers who managed to find a perch while
devouring grilled fish sandwiches, tuna
burgers, Vietnamese shrimp po’boys, and
the aforementioned flaky, crisp fish and
chips. Another day, after walking for hours,
I practically collapsed against the leather
banquette at Q&A Restaurant and Oyster
Bar on the first floor of The Brick, needing
some comfort food. The menu was packed
with New Orleans favorites like catfish,
crawfish linguini, and gumbo. I ordered the
Gouda man ’n cheese and a margarita and
felt at home, happy to know I was a quick
elevator ride away from my cozy bed.
I debated dining at Valle, where Chef
Robert Alcocer’s take on Mexican cooking
with Baja influences has earned him a
Michelin star. But the $150 tab for the
eight-course tasting menu, plus wine, was
intimidating. Instead, I sat at the bar sip‐
ping a Malinche cocktail with tequila, mez‐
cal, and Lillet Blanc (a French aperitif)
while chatting with an ebullient group of 15
insurance execs gathering for a celebra‐
tory dinner. As they chattered their way to
the dining room, a pleasant hush fell over
the bar and I concentrated on the chef’s
divine ceviche rojo. I’m sure dinner would
have been outstanding.
Market Day
I could see white awnings along Pier
View Way from my window Thursday morn‐
ing as vendors set up their stands for
Oceanside’s Farmer’s Market. I took a
quick detour to walk all around Oceanside
Harbor, a short Uber ride north of down‐
town, but the weather was so chilly and
damp that there were few folks around.
Back in town, the market was in full swing,
and the produce was amazing. Oceanside
is surrounded by San Diego’s agricultural
region, where it seems almost everything
grows in abundance. I saw bright green
cauliflower that looked like a Tahitian coral

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