All About Acqua
After two restaurant-food-deprived days during Tropical Storm Fay, we stopped by Acqua at the Four Seasons last night to make up for lost time. If you haven't been in a while, do go back. It will be clear from the tantalizing menu that a new (and very skilled) toque is in town. Chef Patrick Boucher was previously at the helm of Four Seasons kitchens in Dubai and Bali, and the menu he created upon his arrival in Miami draws upon our multicultural influences. The results are nothing short of mouth-watering.
Tuna lovers that we are, our favorite new appetizer is the Ahi tuna three ways: it's served as a tiradito, Vietnamese roll and Asian tartar. You'll be tempted to share it (and given the main-course portions, this might be wise), but we suggest deciding who gets what beforehand to avoid any arm wrestling.
Those with a sweet tooth won't be disappointed with what we're tempted to deem the Best Main Course Ever: a hazelnut and dulce de leche-crusted Colorado lamb chop, served with broccolini, warm goat cheese and fingerling potato salad. Yes, the combo is unexpected, but it's also brilliant (and not just because we're in favor of putting dulce de leche on almost anything). The milky consistency of the dulce de leche provides a nice balance to the meat, and we suspect even vegetarians would go crazy over this dish.
You might find yourselves so satisfied that you find the willpower to skip dessert. But if you can't (we couldn't), we recommend ending the evening with the Cortadito Creme Brulee for a truly Miami-influenced culinary experience.
