Art Of Brining Used To Create Unique Dishes At The Brinehouse

SAFETY HARBOR, FL — Following its opening Sept. 15, The Brinehouse at 100 Main St. in Safety Harbor is already attracting a loyal following.

The restaurant is owned by Marti and Tracy Moulson, owners of The Dunedin Smokehouse, named Tampa Bay's best barbecue restaurant.

The Brinehouse, under the expert skills of Chef Tony Bruno, the original chef of The Dunedin Smokehouse and The Living Room, focuses on the art of brining (marinating meat in salt and water) and marinating to create unique dishes.

Diners will have a hard time choosing from dishes like Angus beef tri-tip steak made with coffee brine and finished on the grill then topped with mushroom ancho chili sauce; Duroc pork tenderloin with garlic cumin brine, finished on the grill and drizzled with cherry pepper barbecue sauce; bourbon barbecue chicken marinated in a maple bourbon brine, slow roasted on the rotisserie and topped with bourbon barbecue sauce; and grilled salmon filet marinated in smoked salt and coated in a pumpkin seed crust then topped with shaved fennel and guava grapefruit barbecue sauce.

For just who just can't choose, The Brinehouse offers mixed grill platters with a sampling.

The Moulsons' knack for creative concoctions extend to their appetizers that include charred cauliflower florets tossed in lemon agave buffalo hot sauce topped with Gorgonzola crumbles; the Brinehouse Fried Pickle Basket with crispy homemade pickles, pickled jalapeños and chipotle lime ranch dressing; and Ultimate Brussels, crispy brussels sprout halves, crispy pork belly, Granny Smith apples, Gorgonzola cheese crumbles, all tossed with white balsamic vinaigrette.

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For the lunch crowd, The Brinehouse offers a large selection of sandwiches, including:

The Paglino - lemon basil balsamic marinated portabella mushrooms, fresh mozzarella, smoked provolone, pepperoncinis, plum tomatoes, rocket greens, key lime herb aioli on pressed Cuban bread.

The Steak Rustler - grilled tri-tip steak, tobacco onions, charred poblano peppers, smoked provolone, plum tomatoes, smoked paprika aioli on a brioche bun.

Hours are Tuesday through Thursday from 11 a.m. to 8 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m.