Cuisine:

• Others
• American
• Sea food

Aqua Restaurant Description:
There's a water wall, that contemporary crest of upscale eateries, in the clubby yet airy bar-lounge. You feel for it, given its competition. The deep blue expanse of the Chesapeake Bay is the opposite view from any of the large windows throughout this restaurant, where price points are lower than its waterfront perch and glistening turquoise tiled columns suggest. Sautéed jumbo lump crab cakes, perhaps the most appropriate dish to order here (not counting the Chesapeake Bay stew, clams, scallops, shrimp and crab meat over saffron rice) carries the heftiest price tag at $25.50. There are also a clear broth clam chowder, flounder Oscar, a 16-ounce grilled rib-eye with Gorgonzola butter, slow-roasted meatloaf, and sandwiches such as grilled mahi mahi soft tacos. Chef Shelly Cusmina makes the most of neighboring farms' produce and, naturally, local waterways at Aqua, just one part of Bay Creek Resort & Club, a community north of the Chesapeake Bay Bridge Tunnel.


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