We sat down with the Brine Seafood Shack team for a Q&A session on the unique seafood concept - check it out!
Where did the concept originate?
The restaurant’s Cape Cod-meets-Santa Monica menu was inspired by Marc Taft’s time spent on the West Coast.
Why did you choose to open a location at Avalon?
We chose Avalon as our debut location because we feel it is a great destination for shopping and dining. We are expanding outside the perimeter and selecting Avalon was an obvious choice for us.
Will there be any dishes specific only to the location at Avalon? If so, what are they?
Avalon is the debut location for Brine Seafood Shack.
What types of food will be served at Brine Seafood Shack?
Think really good lobster rolls, fish stew, clam fritters, tuna poke, fresh oysters and fish tacos.
Who will serve as the head chef?
Marc Taft is executive chef and owner and will oversee the restaurant with David Connolly who will serve as chef de cuisine .
What will be the overall atmosphere of Brine Seafood Shack?
It’s fresh, it’s healthy and there’s a laid-back vibe. It feels like a vacation getaway. We’re really excited about our rooftop bar that will feature fresh, tiki-style craft cocktails served next to fire pits under a retractable roof.