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…”
`A Scheuer thing’
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.
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.
The glow of Aqua Grill is obvious by entering the restaurant. The eclectic of a modern and a traditional New England fish house style appeal and the open-view kitchen adds to the thrill.
Let’s see what is on the menu. Alaska King Crab Legs, Seared Chilean Sea Bass _a super seller, Steamed Live Maine Lobster or Broiled and Stuffed, Snapper and Grouper are part of the delicious seafood selections. All Covid-19 protocol is in place and you may choose to dine indoors or outdoors on the classy patio. Welcome to the theatre of the sea, let us entertain you.
A bit more about Scott
He knows what they like, the tourists from New England (and the rest of U.S. visitors) because he is one of them, yet he has been living for 18 years in the Caribbean making him an expert of both worlds. A native of Delaware, graduate of Johnson & Wales culinary college in Rhode Island, Chef Scott had amassed over thirty years of regional cooking experience in hotels and restaurants as he chartered his course though New England, New Mexico, Florida and the Caribbean before making Aruba his home. Along with formal studies, his diversity as a chef is also due to his interest and university degree in Art and Cultural Anthropology, as well as his wife’s native cooking. She is from Colombia.
It’s clear as water; for sublime seafood in Aruba go to the island’s premier seafood restaurant: Aqua Grill. This seafood-heaven place is already a statement for years with a consistency in upscale dining and top-shelf service. If you like to savor your seafood, this is your dive in. We promise you will get hooked.
J.E. IrausquinBlvd. 374
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