"Boro Brine's whole food menu is full of seafood. Dishes include prawn nuggets with creme fraiche and caviar; a take on the Filet-O-Fish with skate, Comté cheese, and kimchi; lobster pot pies; and raw oysters. For drinks, there are minerally wines, citrus cocktails, and highballs such as the Big Apple Fizz with a sunchoke-infused tequila reposado, honeycrisp apples, tamarind, and soda."
"Third Date Hospitality Group debuted with Here & There in March, but it only lasted through the summer and shuttered on Saturday, September 6. Co-founder Samantha Nie explained in the press release that the team decided to change the concept because "we wanted to give our guests a more approachable menu that reflected New York City." Here & There's high-end audio system remains in place."
"Executive chef Mark Nobello is leading the kitchen. He's an alum of notable NYC restaurants like Danji and O Ya, and was a chef de cuisine of the modern Korean tasting menu spot Atoboy. Beverage manager Omar Bautista had been on the opening team of Crown Shy and Torrisi, and was the head bartender of Major Food Group's ZZ Club."
Boro Brine opens in Williamsburg at 109 South Sixth Street on Wednesday, October 22, replacing the short-lived Japanese listening bar and omakase Here & There. Boro Brine's whole-food menu emphasizes seafood with dishes such as prawn nuggets with creme fraiche and caviar, a skate Filet-O-Fish with Comté and kimchi, lobster pot pies, and raw oysters. The beverage program features minerally wines, citrus cocktails, and highballs including the Big Apple Fizz. Here & There's high-end audio system remains in place. Executive chef Mark Nobello leads the kitchen, and beverage manager Omar Bautista oversees drinks. A collaboration dinner with Bertrand Auboyneau of Le Bistrot Paul Bert will take place this fall for $125.
Read at Eater NY
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