Chef Cory Marcoux and Pastry Chef Michael Daly of Brine - Newburyport, MA

25 State Street
Newburyport, MA 01950
(978) 358-8479
Hours: Thu-Sun: 12pm–11:45pm; Mon-Tue: 12pm-10:30pm; Wed: 12pm–10:30pm

In the former Ceia Kitchen + Bar space, Brine has taken on its own upscale but inviting oyster bar personality. Exposed rafters and wooden flooring gives the space a rustic feel, but its long marble bar and tables show they mean business. Executive Chef Corey Marcoux runs the market-driven daily menu, which showcases the morning’s catch from local fisherman and a rotating selection of oysters. The seafood focused menu also offers house sausages and prime meats, all with the familiar Mediterranean feel shared with Ceia. Marcoux elevates comfort food with great seasoning and acid that make his dishes refreshing and elegant. And don’t forget about savory cook turned Pastry Chef Michael Daly, whose eccentric style exudes dishes like Frozen Yogurt Tube, Poached Rhubarb, Ginger Chip, Vacheron Chomamile Tea Lovage Ice Cream, and Rhubarb Consommé.

Recommended Dishes:
  • Lobster and Beef Cheek, Saffron Yukon-Gold Potatoes, Pickled Ramp Gremolata, English Peas, and Orange Zest
  • Colorado Lamb Rack, Cranberry Beans, Fava Beans, Morels, Sweatbreads, Turnip, Red Sorrel, Caramelized Pickled Fennel, and Anise Jus

  • + Click image to enlarge