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Phantom Gourmet: Brine In Newburyport

NEWBURYPORT - Steak. Seafood. Souffle. Here's a place that really has it all: top quality food, a very cool atmosphere, and yet it's really a casual kind of place. Sitting down for dinner and drinks at Brine in Newburyport is a trip that's Phantom Approved.

"Brine is an interpretation of our version of surf and turf," said proprietor Nancy Batista-Caswell, in describing the restaurant's theme . "So it's a combination of oysters and things served raw, similar to crudo which is the Italian interpretation of seafood, and we balance those composed dishes with prime beef and different items from the butchery."

Batista-Caswell is the heart, soul, and inspiration behind Brine, which has become one of the most stylish new restaurants to make waves on the North Shore.

"It's a 50 seat restaurant located right in downtown Newburyport. It's Bianco Carrara marble with aluminum and stainless wrap. It's got a play on metals that balance the brick walls and the post and beam ceiling; keeping the space really intimate but casual, and certainly vibrant," she described.

"You've got a combination of Marvin Gaye playing in the background or some oldies. We've got the shucking oyster bar which is just present right in the center of the space, so you can just see the oysters being shucked in front of you."

Brine, Phanton Gourmet
Power Tower at Brine (Image: Phantom Gourmet)

To start you meal in style, there's the Power Tower, basically a boat full of fresh seafood served over crushed ice.

"The Power Tower is a collection of all things raw," she said. "It gives you an assortment, a good variety of oysters whether they're East Coast versus West Coast. It also comes with different things such as shrimp cocktail, and then it also has a variety of crab or lobster… and littlenecks."

The real specialty of the house here is crudo, sort of the Italian answer to sashimi, mixed with various types of citrus and olive oils. Their most popular example - a beautifully-presented and perfectly seasoned halibut, served with thin-sliced zucchini.

Brine, Phanton Gourmet
The Halibut crudo at Brine (Image: Phantom Gourmet)

"It's really a dish that sets the precedent for what we're doing in the restaurant, and I think that sets the tone for the dinner that's to follow."

What follows is a full range of both surf and turf options, from a housemade sausage sandwich with crispy fries, to a buttered lobster salad with cucumbers and mascarpone. There's also a beautiful plate of Arctic Char over housemade tarragon fettuccini, and a tender sliced sirloin steak with bone marrow bread pudding and roasted broccoli.

Brine, Phanton Gourmet
Arctic Char at Brine (Image: Phantom Gourmet)

Batista-Caswell said that serious meat eaters tend to go for the prime rib eye that's butchered in house and cut to order.

"I personally think that the rib eye itself is our rock star beef option off the butcher menu, for sure. It basically melts in your mouth. I mean, when I say you can cut our beef with a butter knife, you can certainly do that."

Brine, Phanton Gourmet
Prime Rib Eye at Brine (Image: Phantom Gourmet)

The clam chowder here is silky smooth, even though the broth is broken up with big chunks of potatoes and pork belly. And if you really want to pig out in style, check out the B&E.

"It's what we refer to as B&E, bacon and egg," she explained. "It's served with a poached egg. It's got some crispy bacon, and then we also have some oysters that we crisp up and serve on top of that, served over a tomatillo sauce. People have this dish here at the restaurant and they actually come back to it for dessert. It's that spectacular."

Brine, Phanton Gourmet
The 'B&E' at Brine (Image: Phantom Gourmet)

The actual desserts are made by a talented pastry chef who works at both Brine and their sister restaurant, Ceia, across the street. Even though you need to order it along with your main course, the baked-to-order Salted Caramel Soufflé is worth planning ahead for.

"We literally poke a hole in the center of the soufflé which kind of lets it deflate a little bit. And we fill it with salted caramel fondue that we're putting inside. And then it just opens up and you get that smell of the salted caramel. Just dive right in. But it's light; it's not heavy."

Brine, Phanton Gourmet
Salted Caramel Souffle at Brine (Image: Phantom Gourmet)

Brine might not be the cheapest place to eat, and some of the food might not be so familiar, but take one look around, and take one taste, and you'll know this is money and time well spent.

"We've got a super talented team, both back of the house and front of the house that really provides an experience that's warm and inviting. You're part of a family when you walk through the door," said Batista-Caswell.

"It's really gratifying as well. You're changing somebody's day. You're introducing them to something new. You're putting them at ease. I pride myself on the staff that we have and the people that appreciate what we're doing here in Newburyport. And for those that take the drive up, I think that we're pushing the envelope, for sure, and I think that we can stand behind the product we're putting out behind the door."

You can find Brine at 25 State Street in downtown Newburyport, and online at brineoyster.com.

Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on myTV38.
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