Northshore Magazine

January/February 2013

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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England, in 400 or 500 years, we���ll know exactly who we are.��� In the meantime, Soucy will soon have a much larger audience to charm with the restaurant���s coastal European food roots interpreted through the lens of what���s local and fresh on the North Shore. Ceia will be moving across the street to the space formerly occupied by Rockfish, a popular local eatery co-owned since 2001 by Batista-Caswell���s husband, Jeff Caswell. The new space will have 150 seats on three levels, with the first floor replicating the current Ceia���right down to the copper bar, which will also be moving to the new space. Batista-Caswell envisions the second floor will feel like dining in her own home, while the third floor will be a sophisticated lounge, allowing for an expansion of the restaurant���s inventive signature cocktail list. Brine, the restaurant that will occupy Ceia���s old space, will be somewhat of a departure from the typical Newburyport restaurant design, with a marble bar, stainless steel and black accents, and architectural lights lending more of a funky feel. The centerpiece will be the raw bar, with cooks shucking oysters and prepping other raw delicacies right out front. ���I told the designer I want that to be the art���people shucking oysters and diners seeing how awesome and fresh everything is,��� BatistaCaswell says. While a traditional raw bar is familiar to denizens of the North Shore, Brine will also be introducing the Newburyport dining scene to crudo���European-style raw seafood. Chef Soucy���s longtime friend and former coworker Corey Marcoux���the pair worked together at Not Your Average Joe���s, helping the chain to open new restaurants���will be stepping into the executive chef position at the new restaurant. ���People in this area have really changed their attitudes about food,��� Marcoux says, noting that he thinks the dining scene is ready for something new. ���Nancy has been thinking about this for a long time. She knows what the area needs.��� That isn���t to say there won���t be a learn- ing curve, but Batista-Caswell believes Newburyport is up to the challenge. ���Crudo requires a bit of confidence from everybody to jump into the idea of eating raw fish like that,��� she says. ���But the educational part is the best part when you are dealing with a guest. To hear them say, ���Wow! That was delicious.��� When you know maybe it���s the first time they���ve had that dish, [it���s] very satisfying.��� wine list, so staff has tasted most of the wine offered in the restaurant. Additionally, every other month, Batista-Caswell holds meetings that last around three hours to educate staff on food and wine, as well as to discuss any concerns or ideas her employees may have. While Batista-Caswell is clearly central to the success of Ceia, she is quick to give credit to her team. ���All of the uniqueness small wonders King salmon, shown here, is among the fresh fish that chef Corey Marcoux will offer at Brine. Gaining guests��� trust doesn���t come without service from a staff that is passionate and well educated. To that end, every Friday servers taste new wines destined for the specials board, which are often paired with the specials Soucy has prepared. New additions that prove popular with guests are often added to the and passion that our staff has [is what] created the Ceia that everyone wants to be a part of.��� Batista-Caswell believes that combination has been the key to Ceia���s success and will be the key to her operation���s continued growth. ���It���s really about creating memories,��� she says. ���Restaurants n need to do that.��� ��� 159 NSJanFeb13_FE_Ceia.indd 159 11/19/12 10:39 AM

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