Boro Brine
5-Course Ode to the Ocean's Bounty Tasting Event
Opened in late 2025, this exceptional Williamsburg eatery built around coastal cooking has appeared on Resy’s 2026 List of “Top Restaurants Right Now.” Executive Chef Mark Nobello, who has a background in Korean, Japanese, and Filipino cuisine (he is of Filipino heritage himself), is an alum of such distinguished dining establishments at Michelin-Starred Danji, Atoboy, where he served as Chef de Cuisine and helped earn the restaurant a ranking in New York Times’ “Top 100 Restaurants,” and Tadhanà, a modern Filipino restaurant that was included in the Michelin Guide within its first year. At Boro Brine, he is delighting diners with starters like scallop with almond cream and prosciutto and potato pancake with smoked eel whip, mains like branzino with crab fat chermoula and pork collar with green almonds, pluot, and kale, and desserts like olive oil cake with white chocolate, huckleberry, and mascarpone gelato and seasonally flavored ice cream sandwiches. We’re excited for our visit to Boro Brine and for opportunity to chat with Chef Nobello, who will share his food ideas with us. See you there!
About the Host:
Mark Nobello
Executive Chef
Born and raised in Queens, Chef Mark Nobello holds over 14 years of culinary experience with a background rooted in Korean, Filipino, and Japanese cuisines. A graduate of the Institute of Culinary Education, he began his career at Salt and Fat before soon honing his craft at Michelin-Starred Danji, O Ya, and Atoboy, where he helped earn the restaurant a ranking in The New York Times’ Top 100 Restaurants. He also helped open Tadhanà (included in the Michelin Guide within its first year).
The Lineup
All courses will be individually plated. This menu will be Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Fluke & Bluefin Tuna Crudo
kombu cured fluke, negitoro, uni cream
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Wagyu Tartare
truffle cream, tarragon, sunchoke chip
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Grilled Red Snapper
calamansi sofrito, fermented scallion, roti
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Kalbi Short Rib
grilled wagyu, pomme puree, sinamak jus, potato crisp
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Rum Cake, Boro Brine Style
apples, doenjang caramel, oat crumble
Boro Brine
109 S 6th St
Brooklyn, NY 11249
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Boro Brine will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Tuna, White Fish, Fish Sauce (Fish and Shellfish Ingredients), and Fish Stock in Course 1, Fish Sauce (Fish and Shellfish Ingredients), Beef and Anchovy in Course 2, White Fish, Fish Sauce (Fish and Shellfish Ingredients), and Anchovy in Course 3 and Beef in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 2 and Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 4, Course 5. Substitutions will be provided.
• Milk/Cream: Milk/Cream is in Course 2, Course 4, Course 5. Substitutions will be provided
- Shellfish: There is Fish Sauce (Fish and Shellfish Ingredients) in Course 2, and Fish Sauce (Fish and Shellfish Ingredients) in Course 3. Substitutions will be provided.
- Fish: There is Tuna, White Fish, Fish Sauce (Fish Ingredients Only), Fish Sauce (Has Shellfish Ingredients), Fish Stock and Uni in Course 1, Fish Sauce (Fish Ingredients Only), Fish Sauce (Has Shellfish Ingredients) and Anchovy in Course 2 and White Fish, Fish Sauce (Fish Ingredients Only), Fish Sauce (Has Shellfish Ingredients) and Anchovy in Course 3. Substitutions will be provided.
- Eggs: There are Eggs in Course 2. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Coconut in Course 1. Substitutions will be provided.
- Alliums: There is Garlic (Raw), Onion (Raw) and Shallot (Raw) in Course 1, Garlic (Raw), Onion (Raw), Shallot (Raw) and Scallion (Raw) in Course 2, Scallion (Raw), Scallion (Cooked), Chive, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Cooked) and Shallot (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: There is Yondu in Course 1, White Button and Black Truffle in Course 2, Yondu in Course 3 and Yondu in Course 4. Substitutions will be provided.
- Soy: There is Soy Sauce (with Gluten) in Course 1, Soy Sauce (with Gluten) in Course 2, Soy Sauce (with Gluten) in Course 3, Soy Sauce (with Gluten) in Course 4, and Soy in Course 5. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
