Brine: Oyster, Crudo, and Chop Bar
This past summer I had not one, but two opportunities to go back home to Boston for two beautiful weddings; wicked awesome. The first wedding was in July, the second in September.
Unfortunately, my husband was not able to accompany me from California so while waiting to head to the first wedding I was in Newburyport. I had some spare time on my hands, and you know what they say; it’s 5 o’clock somewhere! I headed into Brine, an oyster, crudo and chop bar. Although not listed on the menu, they have a house-made bloody mary!
The bloody mary from Brine was not your typical color. The bloody was pretty in pink! The pink color comes from the “bloody mud” that Brine makes fresh and in-house. Typically, when you think of mud, your first thought wouldn’t be pink and tasty, but that’s just what the bloody mary from Brine is!
Like most bloody marys in New England, the Brine bloody had a heavy hand in horseradish that makes the hair on the back of your neck stand up; just what I needed after catching the red-eye with no sleep! Worcestershire sauce brought the tangy flavor and was complimented by the generous amount of fresh lemon and lime juice. The bloody mary was minimally salted with celery salt and had a subtle smokiness that lingered from the Old Bay Seasoning; a New England staple for bloodys and seafood. It was light, thin and refreshing. The acidity paired perfectly with my amazing fish tacos. There was no rim on the glass and the garnish was in the simplest of form. The bloody mary was topped off with Deep Eddy Vodka. I’m not sure if it was a generous pour or the lack of sleep but I most-definitely caught an afternoon buzz.
If you are in the Newburyport area, I recommend Brine for the bloody mud, bloody mary as well as the wicked awesome fish tacos.