Washington Post: Brine restaurant review

Oysters to start are a no-brainer. On the sweet side are Croxton’s farm-raised Rappahannocks. Fans of saltier selections will cheer his Stingrays and Olde Salts — Virginia varieties that lend credence to the restaurant’s title — and (some lucky days) coppery belon oysters from Maine. Surfers with a larger appetite or more table mates might spring for the $38 Mosaic Platter, which assembles on a bed of crushed ice half a dozen oysters, Olde Salt clams and lemony poached Carolina shrimp, along with a tangy seviche. Happy diving.