Abacoa gets upscale new restaurant
Aaron’s Table and Wine Bar is scheduled to open in early November.
Downtown Abacoa, home of frosty beer and comfort grub, is about to welcome a swanky new restaurant with a menu that includes epicurean terms like “verjus” and “nage” and “confit.”
Aa ro n’s Ta b l e & Wi n e B a r will debut Nov. 6, in the former Rooney’s Public House location.
It is the namesake of Aaron Fuller, a former resort and private club chef who was most recently executive chef at Mar-A-Lago Club in Palm Beach. An Abacoa resi- dent, Fuller aims to bring globally inspired dishes prepared with a refined touch and often a dramatic flair.
But despite the Baked Alaska dessert that’s flambeed at tableside, Aaron’s setting will be more “farmhouse chic” than opulent.
“I think this community is starving for a new experience that focuses on fresh, interesting and high-quality dishes without having to travel too far from home,” Fuller said via news release. He called the restaurant “an extension of my own kitchen and family.”
Fuller has named his Mar-aLago protégé, Marc Cela, as Aaron’s Chef de Cuisine. Cela hails from a restaurant-industry family – his father owned and operated the now-closed L’Anjou in Lake Worth.
On the menu at Aaron’s: bar bites ($5 and up) like avocado fries, Philippine chicken lumpia and truffle Parmesan gaufrette (wafer); starters such as portpoached pear salad, truffle-ricotta ravioli, pork belly with Thai peanut brittle and sauteed langous-
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