If you can't make it to a beach town to devour plates of fresh seafood, then just have the delicious dishes come to you at the Fairfax, Va.-based restaurant Brine.
Located just minutes from Washington, D.C. in the Mosaic District, the restaurant opened in spring 2015 and features a number of seafood dishes that will make you feel like you're at the beach.
Check out their raw bar, which features oysters on the half shell, shrimp cocktail, clams and ceviche dishes. Or bring a friend so you can sample sharing size menu items like beef tartare, plankton bucatini, baked oysters, market salad and oysters croquette.
A look at the Brine interior on a busy night — Photo courtesy of Brine
To be sure, oyster dishes are a fair portion of the menu, and there's a good reason for it. Owner and restauranteur Travis Croxton also runs the Rappahannock Oyster Company, which provides some of the oysters, along with other producers down the East Coast, including the Chesapeake.
If you just want a simple fish, check out the yellow fin tuna, swordfish and perch. You can't be so close to the Chesapeake and not try their take on a jumbo crab cake.
While we're on the subject of the bay, another can't-miss dish is the bouillabaisse Chesapeake, featuring perch, blue crab, eel, rockfish, saffron and tomato.
For you carnivores out there, they also have ribeye and beef burgers on the menu; they're sure to please your meat-loving palate.
Menus do change frequently, so if you're looking to order a particular dish, then you may want to call ahead to see if it's still on the menu. The wood rotisserie features a different dish often.
Border Springs lambchetta was a recent feature at Brine, where the menu changes daily — Photo courtesy of Brine
Water is forever linked with seafood, but there's no need to drink it once you've seen the restaurant's drink menu. A large selection of sparkling, rose, white and red wine await, along with draught beers that are divided up by "Crisp and Easy" and "Hoppy and Floral" sections.
Crafty cocktails include the gin-based What's Up, Doc?; the strawberry-infused pisco Spring Fling; and the tequila and passion fruit drink Passion & Warfare.
Seating 160 guests inside and 70 on the patio, the venue features large windows letting in lots of natural light, high ceilings and an open kitchen so you can watch your food being prepared.
Most people will overlook the tables and chairs, but they're worth inspection. Each was handmade from reclaimed local barn wood.
So if you have a hankering for fresh seafood without the long beach drive, then make your way to Brine in Fairfax.