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a8 local
Tuesday 1 November 2022

Aqua Grill restaurant:

The taste of New England with Caribbean flair

ORANJESTAD — One thing is for certain: Chef Scott
Scheuerman and his team are famous for getting peo-
ple 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 es-
tablished its name since opening in 2002, and why it
reaped accolades from such prestigious travel pub- options for meat lovers and vegetar-
lications as Fodor’s, who says, “This hip restaurant is ians/vegans too. We, however, do not
heaven on earth for seafood lovers, who will find fresh mix it up too much because we believe
fish galore…” Now is your chance to taste Aqua Grill’s we do not want to lose our identity as a
NEW seasonal menu and create a lifetime culinary seafood restaurant,” Scheuerman adds.
memory.
Sublime menu
`A Scheuer thing’ Now is the time to indulge in Aqua Grill’s
Secretly, we all know that the success of a restaurant dinner experience. The established res-
begins in the kitchen. That is where the chef creates his taurant offers a sensational menu. We
magic and for Aqua Grill the culinary team has won present to you a Raw Bar with among
an assortment of awards for their continuous delivery others fresh Oysters on the half Shell,
of `haute-cuisine del mar.’ Classic seafood is mingled Littleneck Clams, Peruvian Ceviche and
with contemporary ideas resulting in surprising dishes Lobster Salad. Steamed Dumplings and
that soon made the restaurant a must-dine, confirmed Prawns or Steamed Mussels seduce you
by established travel media specialists like Fodor’s and from the open view kitchen.
Frommer’s. After that continue your gastronomic
American-born Scheuerman, executive chef of Aqua trip to heaven with the house specialties
Grill, is thrilled about ‘his restaurant’. “We started out like Main Lobster, steamed or broiled or
as a New England style seafood restaurant, patterned of the water we embrace.” maybe you crave for the best Alaska
after Boston style. But we quickly blended into some King Crab Legs you have ever tasted?
Caribbean, local flair… if you will. We do still offer the Fresh import from Boston You haven’t reached your destination
traditional New England dishes like whole Maine lob- Aqua Grill flies in their own shipments on yet because there are more main course
ster, northern seafood plates like the salmon, tuna and a weekly basis mostly from Boston be- options to blow you away: Seared Chil-
swordfish. We buy also from the local fisherman to of- cause the price quality balance is the ean Sea Bass, Cioppino or Blackened
fer Caribbean dishes like snapper and grouper which best, says the chef. “We are unique in Tuba are just some to mention.
are number one sellers in our restaurant being the most this. Number one priority is buying fresh, Take a pick out of Aqua Grill’s delicious
prevalent local fishes. Catches like wahoo, mahi mahi we mean not frozen. Our original con- desserts to finally conclude yes, this
and brasil are welcome too, anything that comes out cept is New England seafood and we beats it all. We will be back for more.
stick to that concept. They have a won-
derful assortment of oysters and lobsters Aqua Grill
as well.” Aqua Grill also offers interna- J.E. IrausquinBlvd. 374
tional fusion type of menu items; actu- Phone: +297-586-5900
ally all you wish for is there. A very bal- Fax: +297-586-5901
anced menu awaits you. “And we have Facebook – Instagram – website