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Brine Oyster House opens in GPP

The team behind Chamberlain Hospitality (Red Crown, LeRouge Boulangerie and Brick’s Pizzeria) has opened Brine Oyster House in Grosse Pointe Park. The 3,800-square-foot ‘tide-to-table’ restaurant is led by chef/owner Trenton Chamberlain, the Cotton Family and Executive Chef, Gavin Russell. Brine’s menu showcases all things oyster, with the showpiece of the restaurant being a sprawling raw bar with customizable “sea-cuterie” boards alongside oyster shooters, entrees, sandwiches and dessert. Stand-out dishes include seasonal fish of the day, oyster chowder, steak & frites, fried chicken sandwich, the Brine burger and a coconut cream pie. The restaurant’s cocktail list features a series of curated cocktails along with a beer, champagne and wine list created to compliment seafood. In addition to dinner and weekend brunch service, Brine also welcomes live musical acts on a rotating basis and hosts special prix-fixe and pairing events along with ‘Fish & Chip Friday.’ Patio seating is available on both floors of the building with bar and table seating inside. The upstairs dining room will be available for large groups for weddings, rehearsals and celebrations of all kinds. Brine is open five days a week for dinner along with weekend brunch. 15033 Kercheval Avenue


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