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