|Brine in Newburyport|
Brine, the crudo and chops resto in Downtown Newburyport, opened quietly on Monday for locals looking for shelter from the snowstorm. The restaurant officially debuts today and is accepting reservations for Valentine’s Day.
“Brine was packed Monday due to the blizzard and people love the new restaurant,” said Bryanna Lee Tebbetts, the dining room and special events manager.
The one-page “Sea and Land” menu, executed by executive chef Corey Marcoux features crudo - halibut, hazelnut, black truffles, for example - and a short list of prime cuts, including a 16-ounce prime T-bone ($42) and the housemade sausage de la Casa with pomme frites ($16). Crudo runs $11 to $14, meats and chops are $40 or market, and small plates, such as the shrimp and crispy pig ear salad, are $10-$15, plus desserts ($9). Brine will also feature a “Thursday Buck a Shuck” dollar-oysters nights, 9-11 PM.
The 54-seat intimate space features a Carrera marble and chrome bar, and an industrial as well as welcoming feel.
Owner Nancy Batista Caswell, who also operates Ceia Kitchen + Bar in Newburyport, had a "vision to bring a new 'swing' to a typical oyster and beer hangout in both food and feel with a menu that is unique to New England and quite possibly the country," according to a statement.
“As is our tradition, we will introduce people to new food experiences, and we know from Ceia that we have their trust to do that,” she said.
Ceia, which formerly occupied the space, moved and expanded up the street at 38 State St. earlier this year, leaving room for Brine.
Both Ceia and Brine now feature three private label vintages that Batista Caswell had blended from the 2010 harvests of Tuscany’s Primaterra Vineyard: Sangiovese, Pinot Grigio, and NV Prosecco. Brine will also feature a seasonal list of New England’s craft beers.
Brine is open Monday through Wednesday 3-10:30 PM, Thursday and Friday 3-11:45 PM and weekends noon-11:45 PM.
25 State St., Newburyport; 978-358-8173