Openings and Closings

Former Mar-a-Lago Club Chef Opening Aaron's Table & Wine Bar in Jupiter This November

Aaron Fuller, the former executive chef at Mar-a-Lago Club in Palm Beach, is set to open his first restaurant in Jupiter's downtown Abacoa.

Named Aaron's Table & Wine Bar, Fuller describes his debut establishment as farmhouse chic and says the eatery will offer guests affordable, chef-driven dishes along with a distinctive wine bar when it opens for dinner on Saturday, November 5, with plans to expand for lunch and brunch.

With a focus on fresh ingredients and a passion for preparation, Fuller brings his common-sense approach to food to the northern Palm Beach County dining scene. The chef, who lives in Abacoa with his family, says he envisioned a "relaxed eatery" that focused on food and fun perfect for a family dinner, girls’ night out, gathering of friends, or celebration.

"This restaurant was born from a desire to provide good food and good times in a comfortable, inviting atmosphere in Jupiter, where I live,” said Fuller. "Aaron’s Table is an extension of my own kitchen and family. 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."

BInspired not only by his training but by his travels around the world, Fuller created the menu based on what you would find in his own kitchen at home. As a result the restaurant will deliver a seasonally driven menu with daily specials prepared by the restaurant’s chef de cuisine, Marc Cela, which will include small plates, bar bites, homemade pastas, seafood, braised meats, and more.

Bar bites start at $5 and include deviled eggs, avocado fries with chipotle aioli, truffle parmesan gaufrette, and Philippine chicken lumpia with sweet chili melba. Aaron’s Table will also offer a variety of starters, including traditional items like the port-poached pear salad, signature dishes like his truffle and ricotta ravioli with verjus blanc and basil oil, and more daring offerings like the sautéed langoustine over sweet corn nage with pumpernickel croutons.

Starter "jars" incorporate a variety of textures and flavors, an homage to Fuller’s mother who jarred jams and jellies in the kitchen during his childhood. These include watermelon with feta, mint and balsamic, an ahi poke seaweed salad, and basil-scented couscous with feta, olives, tzatziki, and pita.

Entrees will feature fresh seafood, prime cuts of steak, and a section of braised meats, also considered the chef's specialty. Menu items patrons can look forward to include thick-cut pork belly with Thai peanut brittle, tamarind, and cilantro; pan-seared bronzino with coconut rice, herb salad, and lemongrass-infused butter; center cut filet of beef with herb-roasted fingerling potatoes and sautéed Florida mushrooms in a bordelaise sauce; and bourgogne braised short ribs with truffle-whipped potatoes, caramelized fennel, and tomato confit.

Want to know what the chef is eating when you visit? Just ask and you can have the day’s special "family meal" prepared and served.

Desserts are classics and old-fashioned favorites including traditional baked Alaska (flambéed tableside), molten chocolate cake, candied key lime tart, and the chef’s personal bread pudding recipe. Jars also make an after-dinner appearance with sweet treats like chocolate mousse, raspberry sorbet, and vanilla ice cream.
The restaurant also boasts an extensive wine bar for both wine connoisseurs and those looking to expand their palettes. Patrons can enjoy high-caliber and unique wines by the glass that are stored in three nitrogen-contained wine dispensers designed to preserve fine wines and keep them at the perfect temperature. The bar will offer up to 20 varieties of reds, whites, and sparkling wines. Aaron’s will also feature Thursday night wine tastings for both aficionados and novices alike. Oenophiles can sip and savor wines from around the world, sample different varietals from diverse regions, and learn from guest sommeliers as they enjoy complimentary hors d'oeuvres.

Another unique element at Aaron’s Table & Wine Bar is the coveted chef’s table, aptly named Aaron’s Table. To really make the food the star, Fuller wanted the chef’s table to be front and center in the restaurant instead of at its typical location in the back by the kitchen. To set the ambiance, the table sits at the front of the restaurant in a semi-enclosed window space lined with wine bottles. It can seat six to eight people for a variety of gatherings, events, or functions including wine tastings, specially prepared meals, a special five-course tasting menu experience with wine pairings, or simply a private dinner party. 

Fuller began his career at the French Culinary Institute and has over 20 years of experience at 5-star hotels and restaurants, including the Breakers. He later transitioned his culinary talent to private clubs including Lost Tree Village and most recently as the executive chef at Mar-a-Lago Club in Palm Beach. Fuller will also have a favorite local chef and protégé, Marc Cela, in the kitchen as the restaurant’s chef de cuisine. Cela learned his craft under his father, who owned and operated the successful, top-rated French restaurant L’Anjou in Lake Worth. Later, Cela decided to broaden his culinary repertoire and came under the direction of Fuller at Mar-a-Lago Club.

Aaron’s Table & Wine Bar. 1153 Town Center Dr., Jupiter; 561-855-2628;

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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna