|Corey Marcoux will be the executive chef at Brine.|
Brine’s decor will be simple and funky, according to Batista-Caswell. The current wine bar will extend to include a raw bar in the window. The combination liquor/raw bar will seat 14, and be made of marble and stainless steel. The dining room will feature exposed brick as well as stainless steel tables and high tops, and architectural pendant lighting. The antique mirrors that currently hang in the space will remain. Brine will seat 60 people, same as Ceia, and include al fresco dining.
Corey Marcoux, currently a chef at Ceia, will be Brine’s executive chef. As with his colleague Patrick Soucy, Marcoux plans to use locally sourced ingredients as much as possible in creating his menu. Oysters will come from the East as well as West Coast, with some from Europe. A highlight on the menu will be his play on surf 'n' turf, with a butter-poached oyster on spice-rubbed pork belly. Menu prices, from appetizers to entrees, will range from $12 to $28. Oysters will run from $2 apiece to $29 for multiples.
Batista-Caswell says the wine list will skew more toward France and Italy, and include more Chablis and Muscadet, which match nicely with the crudo. Ceia has won numerous awards for its wine list.
Brine will serve lunch and dinner Tuesday through Sunday, and stay open later for dinner Thursday through Saturday.