Last week I had the pleasure of dining at Brine Oyster, Newburyport. Sister of Oak & Rowan in Boston and Ceia Kitchen in Newburyport, Brine is a must-hit for seafood lovers. The intimate, contemporary space is situated on State Street just a block from the water. There’s a handful of high tops, a few standard tables and outdoor tables, and a bar where you can watch live shucking. Definitely make reservations if you’re going a weekend, this gem is no secret to locals.
The first order of business is, of course, the oysters. Brine had a really interesting selection including a variety from New Hampshire and one from California. This was a refreshing change from lists of the same old Duxbury’s. I recommend getting one of each to try because they’re all quite different and it’s an interesting flavor journey.
This lobster and caviar tartine was one of the items that drew me to Brine and now I dream about it. It’s the perfect balance of fish and bread with a savory smoked tartar sauce drizzled over it. I found this to be an incredible alternative to the classic New England lobster roll. First of all, caviar. Also I often find lobster rolls to be too bread heavy. This was hearty but not overwhelming.
The local greens salad with rhubarb, goat cheese, and lemon thyme vinaigrette provides a refreshing pause from the more substantial dishes. The flavors are elegant and subtle, highlighting the freshness and quality of the greens.
Crudos are another very popular starter at Brine. Above is the tuna crudo which was delicious. Paired with cucumber, anise hyssop, and pickled ramps, it was minimalistic and delectable. This dish illustrates the beauty of Brine’s cuisine. They’re never trying too hard. They have the culinary artistry to know when to accent flavors and when to step back and let the quality seafood speak for itself.
If you thought the lobster and caviar tartine was enough lobster for one night, you were wrong. This lobster roe linguini with crab and clams gave me LIFE. Delicately accented with arugula and chili, I could eat this meal every night and never tire of it. I also love that they incorporated the lobster in the pasta but made the crab the primary seafood muscle. A very fresh take.
We ended the night with this rich chocolate torte that was the perfect size, just a taste of sin after an incredible meal. I eat a lot of seafood and a lot of oysters, but I think it’s pretty safe to say I won’t be satisfied with a meal until I go back to Brine Oyster.
Please note: I was provided with a complimentary meal by Brine Oyster to review, however, all opinions expressed are my own.