At the intersection of Asia and the Pacific awaits AquaSan. A new venture by Patrik Waxin of Swedish Restaurant Mafia, AquaSan debuted in June in the spot formerly occupied by local restaurateur Stephen Asprinio’s AquaGrille. Waxin tapped Asprinio to help conceptualize and develop the operational plan for AquaSan, which skews far more eclectic than its coastal American predecessor—with lots of Asian, Hawaiian, and Latin influences.
This tide shift is first felt in AquaSan’s ambience, which is decidedly tropical, playful, and convivial. The space reimagines the mid-century tiki aesthetic for a modern audience, defined by lush greenery, rich neutrals and natural textures evocative of the islands, and ample references to Polynesian fauna. The Big Kahuna Bar anchors the guest experience, both spiritually and physically, as the bar runs just about the entire length of the restaurant. Conceived by lead bartender Kai Hagen, the cocktail program is rooted in tiki traditions and centered around rum concoctions and shareable cocktails.
Executive chef Nicole Fey oversees efforts in the kitchen, crafting what she describes as reinvented Pan-Asian favorites that are at once high-end and fun. Take the truffle hamachi, for example. While this pairing has been a popular fixture on menus for some time, AquaSan elevates it with a zesty slap of blood orange and a textural snap of thinly sliced watermelon radish. The Pop Pop Shrimp—dotted with pineapple and dressed in an addicting spicy-meets-sweet sauce—is another standout. Finish with the yuzu tart or CC’s Tea Party cocktail (with vodka, matcha, passion fruit, vanilla, and cacao) for an exotic twist on dessert.
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