New Orleans-style jazz to fill the air in 2022

Rendered courtesy of Rob Wood & Associates
On the corner of Kercheval and Maryland, the Brine will fill the streets with music from its upper courtyard.

GROSSE POINTE PARK – The corner of Kercheval and Maryland where Janet’s Lunch was once a popular community landmark will soon be transformed into a New Orleans scene. Prepare to hear jazz in the air. Look up and see a band play on a wraparound deck on the second floor. Go through the intersection and through the doors and see oysters waiting to be devoured. Welcome to the Brine Oyster House.

Brine is a concept ready to fill the space that Janet’s Lunch cleared more than eight years ago. The oyster bar will be the only one of its kind in the immediate vicinity of the Great Pointe. The last one, Tom’s Oyster Bar, shut down in the park in 2008.

The new oyster house will transport Grosse Pointers to New Orleans for the evening; The concept design for the restaurant is based on Bourbon Street. Customers will enter a complete exhibition with six to eight fresh oyster varieties every day. There will be table, bar and terrace seating on the first floor, where an overhanging bar can be seen from the second floor. A staircase will line the wall from the first floor to the second. Upstairs, guests can choose between table, bar or deck seats, from which all jazz artists perform.

Trenton Chamberlain, owner and chef of The Bricks Pizzeria, holds the reins of Brine.

Sean Cotton, owner of Grosse Pointe News, is a partner at Brine Oyster House with Chamberlain.

“Think New Orleans style,” said Chamberlain of the atmosphere the restaurant will convey. “Very French, very sophisticated, but old again. Somehow timeless. Something that has really not changed and can last for another hundred years, if not longer. “

Between Bricks and Brine, Chamberlain’s heart is satisfied.

Renderings courtesy of Patrick Thompson Design

“Having the elements of my life lined up,” said Chamberlain, “being connected to the earth and connected to the sea … (they) are kind of an idea we have here.”

The connection to the sea is an important part of Brines creation: the chef describes it as a “tide-to-table” operation.

“You will go in to see shaved ice with oysters … that you can vote on that day, ”said Chamberlain. “As soon as we are used up, we are used up. The idea is to make this whole fresh concept a reality. “

The seafood is paired with an incomparable selection of champagnes and duck fat fries.

“We will have very classically sophisticated dishes,” he added.

Although the emphasis is on oysters, the team also added fried chicken sandwiches to the menu to include non-seafood lovers in a fun evening out.

Chamberlain believes that Brine will uniquely enrich the community.

“I think it’ll add an element of history,” he said. “Tom’s Oyster Bar was here once, the original was here, in Grosse Pointe. I believe that as a community we need a place where we can enjoy these pleasures in life.

“I’m very excited to have another place for the community,” he added. “We have the Bricks, a community for families. Now we will have a community for people who really, really enjoy the beautiful qualities of life. “

The restaurant is expected to open its doors Doors mid to late 2022.