Mosaic District continues to build out and bring in new restaurants, including Rapphanock Oyster's newest venture - Brine. It's seafood heavy with lots of well executed options. After slurping down some raw oysters at the bar, we ordered (i) yellowfin carpaccio, (ii) beef tartare, (iii) plankton bucatini, (iv)grilled perch, (v)baked oysters w/ pernod and (vi) tuna rillete.
The plankton bucatini is the most unique dish, described by Washingtonian as the chef "takes marine phytoplankton—the tiny floating plants fancied by krill—and adds it to pasta dough along with toasted seaweed, fashioning umami-rich noodles that are tossed with brown butter, chilies, and Olde Salt clams." While the texture of the pasta is perfect, I find the flavor odd and not particularly appealing.
The tuna rillete was served with a very light chicharrones - much lighter than the pork rinds found in gas stations, and the perch was simply perfect.
Overall, a good start. I would like to see a restaurant in the D.C. area carry more selection for the raw bar - sea urchin, whelks, razor clams, etc. And more variety of oysters.