Oct 13

At Brine, a Pescatarian’s Dream

It’s de rigueur to start a meal at Brine with oysters. To support the home team, I opt for RRO’s three signature slurps: buttery, sweet Rappahannocks; mildly salty Stingrays; and my favorites, briny Olde Salts. I ask for horseradish, and out comes a serving of thin, pickled strips of the fresh root that could be eaten on its own as a slaw.