Latest #briny Posts
- One of our most popular shared snacks are our warm olives. We serve four different kinds, warmed in the skillet and finished with punchy aromatics. These briny babies are the perfect starter to go along with a cheese board, butcher board, or some pimento cheese and sesame crackers.
- Freshly picked!! Full of oyster liquor!!! 👍🏼
- Jumby Jim stops in for St. Patrick's Day lunch and drinks at BRINY's in Fort Lauderdale.
- Hope my spelling and grammar are alright 🤮🤪🤪💛🌼🦁
- One Irish cheese that I want to try in the future is Dilliskus. This cheese is made by Maja Binder and is an homage both to her training in Switzerland and Ireland’s tradition of eating seaweed. Yes, that’s right… seaweed. This cheese is flecked throughout with a local Irish seaweed called dillisk. Dillisk (also called dulse) is a heavy part of Irish cuisine. Instead of eating potato chips in pubs, patrons will eat smoked dillisk. Dilliskus is made in a traditional Swiss way, where the milk is heated in a copper vat, which imparts a fruity flavor to the resulting cheese. The cheese is brined in a saltwater solution before going to the aging room. The result is sea-briny and a true homage to the marriage of land and sea. Photo by @lafromagerieuk #godsavethecheese
- S. O. L. D. .
“I’d like to be a sailor, a sailor bold and bluff, Calling out ‘ship ahoy!’ with attitude and gruff! I’d learn to box the compass and to reef and tack and luff; I’d sniff and sniff the briny breeze and never get enough. But I wouldn’t be a sailor if the sea was very rough!” c j dennis
Landlocked sailors will love our brass port hole mirror available from @greenmonkeyvintage in the @westendgarage
Message us for details!
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