BRINE at Mosaic

4 Reviews on “BRINE at Mosaic”

• Bruce A. Meyers

  Amazing $1 an oyster happy hour. The Rappahannock River were shucked properly, no damage to the oyster meat & lots of oyster Liquor left in the shell. These oysters have a very mild flavor that is not covered up by the house made mignonette. I tried the grilled soft shell special that came on a bed of fresh bed of arrugala. The grilled crabs had a lovely smokey taste. This entrepreneurs came with three sauces, chimichurro worked perfectly with the grilled crab. I didn’t taste the aioli. The Verde sauce was mild and had an herbal flavor. Again, I didn’t use this sauce on the crabs, but dipped the house made soft rolls in this unusual sauce. We looked at the dessert menu. One of the waiter’s recommendation was the newly added strawberry rhubarb with granola and pistachio sauce. To my pleasant surprise the rhubard was prepared as a jam. The beautively plated dessert came eith the jam topped with sliced strawberries, delightfully crunchy granola and velvety pistachio sauce. Very inventive and delicios.

  August 19, 2017, 6:21 am

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• Siddharth Dogra

  Lovely food with chargrilled in front of you that’s really good. One thing I love eat there is brine spicy sauce with oysters and there ceviche is really good as well

  November 3, 2016, 11:01 pm

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• Mark

  Smart, succulent, superb. Grade: AThe experience that Brine delivers reflects a lot of smarts. The forethought in its design, the intelligence of the staff, and the masterful preparation of local seafood combine for a memorable and satisfying experience.Chef John Critchley knows what he is doing from start to finish in this restaurant. He sources and selects every item with great care and with a clear eye toward its ultimate presentation. He knows every one of his purveyors well and he knows why he picks each of their offerings. And he imparts this knowledge to his staff, all of whom can explain the chefs vision.As much as Chef Critchley knows his fish, beverage director Jo-Jo Valenzuela knows his bar, from his award-winning cocktails to the nearly 20 local microbrews on tap.Parkerhouse rolls baked exclusively for Brine arrive hot, flaky, and buttery before the meal. The raw bars oyster selection is centered on three Virginia varieties, all of which are fresh and clean in their taste. Fresh fish are allowed to express themselves with the aid of one of three sauces a spectacular lemon aioli, a delicate wakame salsa verde, and a sofrito that does not overpower. The day’s special, John Dory, was slightly sweet and worked well with both the aioli and the salsa verde.As a side, voodoo fries offer a lighthearted option, with a seasoning and a creole mustard dipping sauce that brings a little fun to the party.In a still-evolving dessert menu, the goat cheese panna cotta with strawberry sorbet and rhubarb sauce is definitely a contender for a permanent spot on the team.Everyone at Brine cares personally that you have an optimal dining experience, and its enjoyable to tell them just how good it was. So good that I cannot wait to return.

  August 17, 2015, 11:53 pm

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• Cchaney105

  Pros and cons. Pros: Excellent oystersGreat serviceCons: Trout dish has got to goEverybody’s voice echoes- so way too loud can barely hear person in front of me.We weren’t offered dessert. I’m assuming they don’t have a dessert menu. That’s okay because there’s gelato down the street.

  August 8, 2015, 7:10 pm

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