Walls dappled with blue, coral, and gold make for a festive atmosphere at Aquavina, where artists' abstracted takes on ancient canoes dangle from the ceiling over table linens topped with seafood, chops, and steaks. Chefs determine meat temperatures according to a precisely gauged chromatic system, so diners can know exactly how red, pink, gray, or paisley their filet mignon's center will be. Alternately, indulge in seafood entrees such as ahi tuna, lobster tails, or salmon doused in citrus beurre blanc. The restaurant’s multiple dining rooms glow with color, and an outdoor patio seats up to 100 guests reassured by the sight of the nation’s extensive fresh air reserves.
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