MIAMI (CBSMiami) – Bubble, bubble, toil and trouble. Whether he’s creating a liquid nitrogen ice cream dessert or preparing a special Fourth of July hangar steak with a twist Executive Chef Dewey LoSasso at AQ by Acqualina is a chef who thinks outside the box.

“I guess you say my food has whimsy,” LoSasso told CBS4’s Lisa Petrillo.

Like the whimsical dish he calls “Green Eggs and Ham,” but we’ll get back to that.

After exiting the famed Forge Miami Beach kitchen last year, LoSasso created a whole new vibe for AQ by Acqualina in Sunny Isles Beach inside the luxury residences and hotel.

“At Acqualina we try to change the menu frequently. We use a lot of things from The Redland, some things from our backyard, plus backyard from the ocean as well. We can catch some things and bring it in,” said LoSasso.

With seating for 60 on the inside and 100 on outside with an ocean view, AQ is making waves in the growing local dining scene of Sunny Isles Beach.

“It’s fun to be up here in Sunny Isles without dealing with the drama of South Beach. You can get in and out and go to South Beach later at night,” LoSasso said.

So lets get back to the funky food he likes to create. Let’s start with his creative cocktails like the kale Mohito.

“It’s full of antioxidents and alcohol, it’s Yin and Yang,” he joked.

“I like that kale Mohito, who would’ve thought,” said Petrillo.

Watch Lisa Petrillo’s Report On AQ

Next, we’re back to the Green “Eggs and Ham.”

“I’m totally scared of this green eggs and ham,” said Petrillo before tasting it.

The dish features eggs with sauteed spinach and basel, topped with ham and an organic baked egg.

“To me anything with green on eggs is scary, but it’s actually delicious and you can have this for breakfast too,” Petrillo said.

And just in time for the Fourth of July, it’s LoSasso’s classic grilled hangar steak, with a tomato blt and baked beans with wild boar sausage.

“If you don’t have it at home you can do it without wild boar sausage,” joked LoSasso.

“That has a really great consistency,” Petrillo said after tasting it.

As a sweet treat to finish, there’s Dewey’s Nitrogen ice cream over mango peaches and cream topped with caramel.

“Out of this world” Petrillo said.

For more on AQ go to


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