From Cappadocia to New York Nights: How Baris Koroglu Built Aquarelle and DEJAVU

Born in Cappadocia, Baris Koroglu has steadily carved out a distinctive presence within New York City’s competitive hospitality scene. His background includes leadership and creative roles at The Lullaby, Paradise Club, VirgoPresent, and 9 Jones, but it is through his two latest ventures—Aquarelle and DEJAVU—that Koroglu’s multifaceted approach to time, atmosphere, and immersive hospitality truly comes into focus.

Aquarelle: A Seafood Haven Meets Nightlife Venue

Opening on June 26, 2025, at 47 Avenue B in the East Village, Aquarelle was noted by The New York Times as a “luxuriously appointed seafood spot” featuring dishes such as fluke crudo with blood orange and salt-baked red snapper. The kitchen’s late-night hours, remaining open until midnight, positioned Aquarelle not simply as a restaurant but as an evening destination for diverse gatherings.

September’s Fashion Week events brought further attention, with coverage from Daily Front Row and Page Six highlighting Aquarelle’s evolution into a multi-level venue where food, fashion, music, and nightlife intersect. This fusion illustrated Koroglu’s intent to craft an adaptable, sensory-rich environment that transcends a traditional dining experience.

In October 2025, Koroglu expanded his vision with DEJAVU at 394 West Street in the West Village. Its dual identity—a European-inspired caviar cafe by day and a candlelit jazz-infused supper club by night—underscores his interest in temporal shifts within hospitality spaces. The venue is organized into distinct rooms: the Emerald Room, Golden Room, and a concealed Red Room, each offering layered experiences tailored to various moods and moments.

DEJAVU’s menu further reflects this duality with offerings like caviar service, scallop crudo, pastrami croquettes, lobster ravioli, grilled lamb chops, sea bass, and its signature DejaVu cocktail, combining lychee, yuzu, and matcha foam. The concept appears designed to navigate between refined daytime dining and a more exploratory, jazz-inflected nightlife.

Across both sites, Koroglu’s work reveals a deliberate engagement with creating spaces that respond to different tempos and social contexts within the city. His layered approach to hospitality integrates culinary craftsmanship with curated atmospheres aimed at immersion and versatility rather than singular identity. Reporting on these venues in The New York Times, Modern Luxury, Daily Front Row, Village Voice, Haute Living, and CEO Weekly has documented this evolving narrative, providing a foundation for understanding Koroglu’s impact on New York’s restaurant and nightlife landscape.