A new restaurant from the executive chef at Mar-a-Lago is coming to Downtown Abacoa.
This summer, Aaron Fuller plans to introduce the eponymous Aaron’s Table & Wine Bar to the area he calls home.
The chef has lived in Abacoa for six years—three blocks from the site of his future restaurant, in fact—but when it comes to a night out with his family, his own neighborhood has never been his go-to.
“We drive past downtown Abacoa and usually hit up some place in downtown PGA,” Fuller said.
To solve this, Fuller decided to open up his own restaurant in the former location of Rooney’s Public House, which has been closed for about two years.
“I really remember sitting at that bar with my wife when it was a Rooney’s,” Fuller said. “I thought, ‘I don’t want a Chili’s to go in there, some big chain restaurant.’ I wanted it to be somewhere my wife and I would go, where hopefully the people in the community want to go.”
Conveniently enough, Downtown Abacoa’s owners were looking to bring in a chef-driven restaurant to the area, according to Fuller.
At Aaron’s Table & Wine Bar, Fuller plans to take a “common-sense approach to food”—he’ll serve farm-fresh small plates, housemade pastas, fresh seafood, and prime cuts of steak.
“I don’t know if it’s ever going to become a destination restaurant, but I do think Downtown Abacoa will become a destination as it grows,” Fuller said.
There will be a chef’s table—”Aaron’s Table”—at the front of the restaurant that guests can reserve for a special five-course tasting menu experience with wine pairings.
“I want to take care of people as if they’re in my house,” he said.
Though he won’t be hands-on on a daily basis (Fuller will keep his role at the private Mar-a-Lago Club in Palm Beach), the restaurant will feature his recipes. His wife will run the front-of-house operations, while a chef de cuisine is in the kitchen.
Fuller hopes to hold a soft opening in August, with a grand opening in September, and plans to take a month off work in the summer to dedicate to Aaron’s Table.
A big fan of braising meats over the course of several hours, Fuller is most looking forward to featuring a rotating selection of braised items, such as short rib, veal cheek or even pork cheek, on the menu.
He’s also planned a special hat-tip to his mother—who jarred her own jams and jellies during his childhood—in the form of dishes served in mason jars. This will include everything from chocolate sundaes to fresh watermelon salad with feta and mint.
Instead of having a full bar, the restaurant will focus on serving high-caliber wines by the glass, since Aaron’s Table has invested in cooling machines to keep wine bottles for up to a week after opening.
Fuller hopes the restaurant will ultimately build its reputation around being a place where guests can try fun and unique wines for a great price.
“There’s a younger crowd here that would enjoy something like that,” he said.
Aaron’s Table & Wine Bar will be open for dinner nightly and will serve weekend brunch on Saturdays and Sundays.
For updates, visit the restaurant’s Facebook page here.
1153 Town Center Drive, Jupiter
(Photo of restaurant’s pre-construction exterior courtesy Aaron Fuller)
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