Eat Oysters for Brunch at Brine

For Travis Croxton, the owner of Brine, a love for seafood runs through his veins. He's part of the fourth generation of oyster aficionados in his family. His shellfish expertise shows in the assortment of freshly shucked seafood from the raw bar, the fish that comes from the kitchen, and the other just-caught eats on the menu. Even brunch showcases the fresh seafood fare.

From 11:30 a.m. to 3 p.m. every weekend, oysters and clams on the half-shell are offered for just a few bucks each. The fresh, local oysters complement shareable small plates such as acorn squash salad, crostini with poached tuna rillette, and kale and beet salad. Just make sure that you save some room for the "brunchy items" such as shrimp and grits, pancakes topped with mezcal maple syrup, and the crispy oyster roll.

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