Aqualis Grill
"First-generation Greek-American chef John Tsakinas... shows off what he calls 'very straightforward eclectic, traditional cooking' using the freshest possible ingredients. His 'labor of love' entails daily runs to the Hunts Point fish market for whole-fish entrées, as well as sourcing other ingredients from local purveyors," says New York magazine.
"'Freshness' and 'simplicity' are two words that come up a lot when talking to [owner Gorian] Papa, evident in a menu of austere dishes uncluttered by too many ingredients: octopus with olive oil and red wine, salmon crudo with ouzo, swordfish kebab, and of course, whole grilled fish," says Metromix.
Yelper Michelle L. writes, "I was a fan of Epoca's, which was the Italian restaurant previous to Aqualis Grill so I had high hopes that they would also impress me. The decor and setup is pretty much the same as Epoca's but now instead of fresh Italian fare, it's fresh seafood with a Greek twist. We tried the pita with feta and roasted pepper spread, beet salad, fried calamari and shrimp, and the cod with spinach and beets... all fresh and well prepared." What's your take on Aqualis Grill?
Reviews (2)
CG_ups wrote a review on November 2, 2009 2:27 PM
it sounds nice! i was kind of curious to hear what people have though, but it sounds like crickets. i'm going to go and report back. i love greek food!
Snarkypants wrote a review on November 10, 2009 11:54 AM
We finally tried it and had some mixed feelings about our experience. The atmosphere is nice, it's cozy and while we got there early on Saturday night it filled up quite a bit by the time we left. The service is friendly and attentive. The food was good but here's where the mixed feelings about our experience begin. We're not cheap and have no problem paying for a good meal... but their prices are not warranted. Not at all. I had the scallops and he had the shrimp. $19 for each entree. I had 3 scallops in mine. The shrimp were definitely more plentiful... but 3 scallops? That's an appetizer, not an entree. Second... the prices would almost be forgivable if each dish were a unique construction but the shrimp and the scallops were served on the exact same vegetable medley- I had cannelini beans mixed in and he had some orzo. While this is an inexpensive and economical business plan it's no where near on par with No. 7 or Stonehome, both of whom charge about the same per entree for a far more unique ensemble. We shared an appetizer of grilled sardines which was very good and a much better value than the entrees. Not impressed at all by the wine list, either.
Overall, glad we tried it but will not make it a priority to return. There are far better restaurants in the area (and just out of the area) for the money.
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