One thing is for certain: Chef Scott Scheuerman and his team are famous for getting people hooked, just like the fish on your plate. You will get the taste of home fused with Caribbean while dining in elegance. Scheuerman will tell how Aqua Grill established its name since opening in 2002, and why it reaped accolades from such prestigious travel publications as Fodor’s, who says, “This hip restaurant is heaven on earth for seafood lovers, who will find fresh fish galore…” Now is your chance to taste Aqua Grill’s NEW seasonal menu and create a lifetime culinary memory.
`A Scheuer thing’
Secretly, we all know that the success of a restaurant begins in the kitchen. That is where the chef creates his magic and for Aqua Grill the culinary team has won an assortment of awards for their continuous delivery of `haute-cuisine del mar.’ Classic seafood is mingled with contemporary ideas resulting in surprising dishes that soon made the restaurant a must-dine, confirmed by established travel media specialists like Fodor’s and Frommer’s.
American-born Scheuerman, executive chef of Aqua Grill, is thrilled about ‘his restaurant’. “We started out as a New England style seafood restaurant, patterned after Boston style. But we quickly blended into some Caribbean, local flair… if you will. We do still offer the traditional New England dishes like whole Maine lobster, northern seafood plates like the salmon, tuna and swordfish. We buy also from the local fisherman to offer Caribbean dishes like snapper and grouper which are number one sellers in our restaurant being the most prevalent local fishes. Catches like wahoo, mahi mahi and brasil are welcome too, anything that comes out of the water we embrace.”
Fresh import from Boston
Aqua Grill flies in their own shipments on a weekly basis mostly from Boston because the price quality balance is the best, says the chef. “We are unique in this. Number one priority is buying fresh, we mean not frozen. Our original concept is New England seafood and we stick to that concept. They have a wonderful assortment of oysters and lobsters as well.” Aqua Grill also offers international fusion type of menu items; actually all you wish for is there. A very balanced menu awaits you. “And we have options for meat lovers and vegetarians/vegans too. We, however, do not mix it up too much because we believe we do not want to lose our identity as a seafood restaurant,” Scheuerman adds.
Now is the time to indulge in Aqua Grill’s dinner experience. The established restaurant offers a sensational menu. We present to you a Raw Bar with among others fresh Oysters on the half Shell, Littleneck Clams, Peruvian Ceviche and Lobster Salad. Steamed Dumplings and Prawns or Steamed Mussels seduce you from the open view kitchen.
After that continue your gastronomic trip to heaven with the house specialties like Main Lobster, steamed or broiled or maybe you crave for the best Alaska King Crab Legs you have ever tasted?
You haven’t reached your destination yet because there are more main course options to blow you away: Seared Chilean Sea Bass, Cioppino or Blackened Tuba are just some to mention.
Take a pick out of Aqua Grill’s delicious desserts to finally conclude yes, this beats it all. We will be back for more.
J.E. IrausquinBlvd. 374
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