AQ by Acqualina, featuring Dewey LoSasso & Hiro's Yakko San

 

Former Forge chef freshens up swanky resort's menu while hailed sushi spot serves the raw stuff

Acqualina Dewey LoSasso

By Lesley Abravanel l Lank@aol.com

Settled into his swanky new Sunny Isles digs, Dewey LoSasso is readying for the April debut of AQ by Acqualina, featuring a "Mediterranean-inspired menu embracing LoSasso’s fresh-from-Florida ethos." On that menu: $9 to $20 starters including rough falafel with ricotta, olives and prosciutto; grouper cheeks and chopped escarole, black walnut dust and avocado oil powder; and LoSasso’s version of Green Eggs and Ham – baked eggs with chives, Iberico ham and dollops of mascarpone; $6 to $12 crostini and other small plates include tuna crudo crostini with fig jam and truffle essence; sautéed cauliflower and pistachios with orange hot pepper relish; and charred octopus with boiled garlic spread and olives;$16 to $30 mains include herb-seared yellow fin tuna marsala with wild mushroom, capers and salsify; grilled skirt steak and foie gras tostones with tomato-pancetta BLT and wild board black beans; and farro risotto with French feta and grilled vegetables. And, because no restaurant of any ethnicity is complete with out it, there will also be a full sushi and raw bar managed by sushi chefs from the hailed Hiro's Yakko-San. In all fairness, the sushi spot was there first. Desserts will be made by resident pastry chef Rodney Barchi and a revamped cocktail program will feature, well, cocktails served creatively. 

 

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