+1

Last time I was there that squid dish was off the menu.
(sad face)
But definitely +1 on the squab.

The Pork Intestine with Pickled Veg at Taiwan Cafe and the Jellyfish with Beef Shin at Hong Kong Eatery.

My best advice is to go anywhere and skip the menu, just look around the dining room and point at what looks good to you.

Thanks Treb.

Are they still doing it with lamb? last I heard it was a lamb/beef mix.

I'm pretty sure they start service at 11am.

This review is for the few seats in front of the Oyster Station only.

Sit down. Say hello to your shucker Chris and have a few of whatever they're offering.

They usually only have four varieties of oyster available plus cherrystones but each variety is a perfect example of species and all are opened flawlessly.

The wine list is decent and probably pairs well with whatever is on the menu but I wouldn't know because I've only had oysters and clams.

There are a few beers on draught and if you ask about cocktail offerings you're going to get pointed to the List. They have a few interesting bottles of spirits but unless you want to educate the bartender as to the ingredients and build (not really a bad thing in some places) stick to the bivalves and wine. Oh, and they do have a decent Bloody Mary garnished with two cocktail shrimps.

I can imagine that in a few weeks this place is going to get crushed with Tourista so go now.

This is another place that I've been frequenting lately, I think pretty much every Saturday for the past 6 weeks.

A really nice bar and if James is on give him the nod to make you something special as he's also embracing the idea of having a real beverage program.

This is almost what tapas should be like, one or two bites per person off a shared plate. Chef Matt Louis is doing great things with locally sourced ingredients. I've pretty much sampled the entire menu, twice, and if you go always ask if there are any off-menu specials.

Standouts have been anything with pork belly, fluke, rabbit or fungi, of the latter a special with Bear's Head mushrooms had a freshness and funk that I can still taste.

I can imagine that Moxy has a great Scene later at night but I'm always there at or shortly after opening so I cannot speak to that.

Go, you'll have a good time and be fed Very Well.

Ok. This is the Real Deal. I’ve been about ten times since I discovered this Gem in Newburyport about a month ago. The first few times I always thought “why has it taken so long for someone to open a Proper Raw Bar in Newburyport?”

Well, someone did. On each of my visits I have found on offer no fewer than four and many as 8 varieties of oysters. Each variety was a pristine example of their respective species and all were shucked perfectly, not a broken belly, dry cup or shell shard in sight. Well done.

I have also sampled most all of their Crudo and Small plates on their regularly changing menu. On my first visit I was wowed by a halibut crudo with actual shaved black truffle and crushed hazelnuts, just amazing in taste and texture. Another amazing small plate was a Carpaccio of tuna with a lemon sabayon that was so light as to almost be weightless, a great take on a classic.

I have had so many more wonderful things at Brine that I wish I had kept my itemized receipts to detail each one. But I can say with some certainty that there wasn’t a clunker in the bunch.

They do have a full bar with a decent wine list and selection of beers that the bar staff will be more than happy to assist with or offer pairing suggestions. They also have a blossoming cocktail program and if you’re lucky enough to have Nick as your bartender chat him up about you’re preferences in this area. He’s competent and eager to learn from those of us that have been on the Cocktail bandwagon for a while.

I have not had any of their land based offerings with the exception of a special app of meaty, thick sliced grilled oyster mushrooms that were locally sourced that afternoon, but from what I saw emerging from this small kitchen looked very good.

So if like me you had given up on Newburyport as a dining destination please give Brine a shot, but leave me a bar seat please.

While not animal Fugakyu used to do live black bass and live spiny lobster. Not as aggressive as live octopus but you can still feel the Push Back from the flesh and the looks from other patrons as your dinner looks around and open and closes its mouth (the Black Bass) is priceless.

TakoYaki.

filet-o-dogfish.
I'll try that.

My son works at a McD's and I had him bring home an uncooked filet. It is a filet.

Had two today and they def weren't ground fish, they had a discernible flaky-ness. They may be pieces but def not ground up fish.

I'll have to give it another shot. I hated the smell of the old place and their attitude or outright refusal when asking for special cuts.

Here yah go:

http://www.bostonchefs.com/news/calen...

Are they incorrectly putting the side of the spoon to their lips?

Having someone at the door isn't just about checking ID for the under 21's. As someone who works as a doorman/bouncer on occasion I use this as a chance to check someone's state of inebriation even if they look way older than 21.

I run mine through my oven's self-clean cycle when stuff like this happens.

I don't know anyone that doesn't.

From the side? That usually makes a mess. My family and I sip from the front as the girl in the video below does.

This will help too:

http://www.bostonchefs.com/news/calen...

Or the brand new Barking Dog Ale House in Haverhill.

It's called Glove Boning. You'll probably need and old school butcher.

An older report but still accurate:

http://chowhound.chow.com/topics/543497

A few weeks back I was bemoaning the elimination of The Flying Dutchman cocktail at ESK. Well, I guess they heard me because they whipped up a new batch of their house infused Batavia Arak and now this wonderful cocktail is again available.
Jus' Sayin'

We don't drink water with meals at restaurants but Ten Center is pretty solid, although we have had some issues when there's a function going on.

Can you suggest a place in Lowell that does this particularly well?

My last four visits have been under the Landry flag and I noticed no decline in quality or service. I even joined their rewards program and now we consistently get $25-$50 off our bill and twice jumped to the head of the wait list for being a member.

Been numerous times and never had anything less than Outstanding.