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THIS RESTAURANT IS CLOSED Aqua Restaurant Review: Water, water, everywhere. Pastel colors, water sculptures, silk swags draped beneath an atrium roof and twinkling lights set the scene at this appropriately named restaurant. Aqua is a cool retreat overlooking Lake Michigan with a bar made of bubbling blue, green and lavender-illuminated water tanks. With his European background, chef Michel Toenig adds an unusual twist to old standbys. The shrimp martini appetizer is served with Absolut vodka cocktail sauce; the coconut shrimp has piña colada dipping sauce; and the chicken shish kebab is cooked in a clay oven with tamarind-raisin-pineapple sauce. For the undecided, the seafood platter is a solid starter---ahi, shrimp cocktail and crab cakes come with an assortment of sauces. For landlubbers, there are plenty of beef, lamb and pork choices. The double cut pork chop has a Bavarian herb crust and is served with apple chutney and juniper berry sauce. The pan-seared breaded chicken scaloppine arrives with a pomodoro sauce, fresh spinach, prosciutto and mozzarella. Desserts include flourless chocolate cake accompanied by homemade pistachio ice cream or chestnut tiramisu, a cake infused with coffee, layered with rich mascarpone and served with mocha-inflected crème anglaise.