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Brackish Seafood to bring style of Corks and Cleaver to Long Beach

Corks & Cleaver restaurant highlights ingredients and chef’s style

Corks & Cleaver executive chef and co-owner David Dickensauge talks about his inspiration and the cooking style he brings to the new downtown Gulfport restaurant.
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Corks & Cleaver executive chef and co-owner David Dickensauge talks about his inspiration and the cooking style he brings to the new downtown Gulfport restaurant.

Corks and Cleaver fans on the west side of the Coast are in luck.

The owners of the downtown Gulfport restaurant known for its eclectic and elegant cuisine are taking over what used to be the Oyster Reef Club in the Long Beach Harbor.

The new restaurant will be called Brackish Seafood Restaurant, at 217 E. Beach Blvd.

The menu will feature six types of local seafood and six types from across the globe, said chef and co-owner David Dickensauge.

Brackish will feature the same New American style and use of organic and farm-raised products that Corks and Cleaver brought to the Coast.

But there will be some differences too.

"At Corks and Cleaver, we got deemed as fine dining. We're not that. This is more rustic but the food is done in a more elegant way so people gave it that title," Dickensauge said. "At Brackish, we will be a little more upscale."

Not upscale in price, Dickensauge said, but in décor and food preparation.

The new restaurant will be brighter, with redone floors, new paint on the walls and fresh curtains and tableclothes.

"It will be really fun and a great location," Dickensauge said.

The owners are shooting toward a mid-June opening but there's no need to wait that long to meet them in Long Beach.

They'll be at the Long Beach Harbor Saturday, Sunday and Monday, serving up boiled crawfish, hamburgers, pulled pork sandwiches and charbroiled oysters.

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