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Aqua Restaurant Review: 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 not as stratospheric as its waterfront perch and glistening turquoise tiled columns suggest. Certified Angus beef --- either an 8-ounce filet mignon or 14-ounce rib-eye --- carry the heftiest price tag (nudging near $30), but we’re partial to seafood in this setting, such as baked jumbo flounder “Oscar,” fried oysters and cast-iron seared tuna. There’s a clear broth clam chowder and sandwiches are offered even at dinner. Chef Shelly Cusmina makes the most of neighboring farms’ produce and, naturally, local waterways at Aqua, just one part of Kings Creek Marina & Resort, a community north of the Chesapeake Bay Bridge Tunnel. The lounge stays open after the kitchen closes when there’s a bar scene.