Aqua Boil brings Seafood Boils to Hell’s Kitchen

Aqua Boil is a seafood spot in Hell’s Kitchen. They spotlight seafood boils and small plates, encouraging getting a little messy while dining. Helmed by Rocky Romruen, the concept was conceived when the team fell in love with real boils while traveling throughout New Orleans, studying the different flavor profiles of Cajun-style dishes. With the realizations that there were no eateries like this in Hell’s Kitchen, they knew it was the perfect location to open and to showcase authentic flavors and spices in a fun, vibrant and interactive environment.

I started my meal with a lobster roll; something fairly simple that I thought would whet my appetite for what was to come. The mediocrity broke my heart, I was simply expecting more. The lobster was quite bland and the seasoning was light. Perhaps that’s the intention, but it wasn’t my cup of tea. My date had a cod cake that was just “eh” as well.

Before my main course, my server left a lobster-stamped bib and gloves. I ordered a pound of shrimp served in a plastic bag (which the meal is boiled in) along with a potato and corn. The shrimp were served with the heads on and had to be peeled before eating. This was quite new for me and I don’t think I was doing it right; we were given tools but I never used them. Once I peeled the skin off, a delicious piece of shrimp revealed itself. My date ordered the pound of snow crab (also served with potato and corn in a plastic bag) which was quite tasty as well. Also, I HAVE to mention the two Under the Seas (Malibu pineapple rum, white wine, peach schnapps) I had with my meal that was the tastiest thing I had all night.

Overall, I would say the seafood boil and drinks are the highlights of Aqua Boil. It’s definitely fun to get a little messy with your meal and if you’re in the mood to enjoy your seafood a little bit differently, give this place a try.