From Our Editors
Brine: A User’s Guide
- Crudo: Atlantic salmon with cucumber, egg yolk, caviar and borscht
- Small plate: oysters tiradito with melon gazpacho and horseradish
- From the butcher: bone-in pork chop with English peas and gooseberry
- Sandwich (lunch): Old Bay spiced cod with caper aioli
Executive chef Justin Shoults, who previously ran the show at Nantucket’s famous Oran Mor Bistro. Chef Shoults is renowned for his visually gripping presentations and colorful Instagram posts highlighting the kitchen’s careful work.
When to Go:
Thursday evenings, when Brine’s Buck-a-Shuck promotion dares you to enjoy as many $1 oysters as you can handle.
The kitchen closes daily between 3 and 4 p.m., but the bar remains open.
Crudo: Italian for "raw." It’s often used when referring to uncooked meat or seafood.
Ceviche: fresh, raw fish marinated in citrus juices and various seasonings.
If You Can’t Make It
Brine founder Nancy Barista-Caswell also helms Ceia (38 State Street), where you’ll find an award-winning international wine collection and a menu showcasing local harvests.