Sneak Peek at the New Brine Restaurant at the Boardwalk in Bossier City

Not many businesses are left at the Louisiana Boardwalk, but a new one is about to open up. The owners of the Brine Restaurant are putting the finishing touches on a new dining spot in the area. The Brine is going through a soft opening over the next couple of weeks preparing for opening in late September or early October.

What Does The Brine in Bossier City Look Like

Well I got a chance to check the place out recently and the first thing you notice is the view. It is overlooking the Red River and the Shreveport skyline. That is simply stunning. It's casual, yet elegant. Has a very charming vibe. I can't wait for the cooler weather so it will be comfortable to sit outside and enjoy what I think is the best view in all of Shreveport-Bossier.

READ MORE ABOUT HOW THE BRINE CAME TO BE

Who Is Behind the Plan to Open a New Restaurant at the Boardwalk in Bossier City

The Brine is the brainchild of local Chef Gabriel Balderas and his wife, Brooke. They already have successful restaurants in Shreveport: El Cabo Verde and Zuzul Coastal Cuisine. They have invested about a million dollars in this new venture in Bossier City.

What Does the Food at the Brine Taste Like

We started with the deviled eggs. What a treat. I highly recommend these as an appetizer. But we also got a plate of pickles that were also very delicious. For my entre, I tried the grouper and it was spectacular. I subbed out the succotash for veggies and was very pleased. It was served over a bed of rice and was a delicious meal.

My friend had the filet mignon which was served over a bed of potatoes and creamed spinach. She absolutely loved the steak. She did say the potatoes need a touch more seasoning.

The only thing we would not order again were the drinks. I did not like my Old Fashioned (it was way too strong and not mixed properly) and my friend did not like the Watermelon Spritzer. But I will try a few of the other cocktails on my next visit. And again, they are in the testing out phase and I expect all of this will be ironed out before opening day.