A taste of these delectable aphrodisiacs will keep you coming back to Brine, the brainchild of restaurateur Nancy Batista-Caswell. Fashioned after a neighborhood Parisian brasserie with its Carrera marble bar and stellar wines by the glass, executive chef Corey Marcoux sources choice succulent oysters, and the waitstaff can wax poetically on the origins of the different varieties served, such as the ever sweet and plump Island Creek oysters from Duxbury. Marcoux says he “loves to personally pair the bitterness of orange and coriander flavors found in Belgian Tripels, Abbys, or Sasions with the minerality of an oyster.”

25 State St., Newburyport, 978-358-8479, brineoyster.com



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