Ciro and Halah Colantonio moved to South Florida from New York to retire, but it seemed retirement was not for them. After decades of being restaurateurs, the couple did not know how to just cook for two and decided to share their culinary talents with their new neighbors in Jupiter.
On August 7, Ciro and Halah will open their latest restaurant aptly named AquaZure, a play on the blue water for which they moved to Florida to enjoy. The restaurant is located on Main Street in Abacoa and boasts a full menu of fresh American fusion cuisine.
Featuring new tastings from many different cultures, Executive Chef Ciro brings his expertise and love of travel and food to AquaZure. In New York City, Ciro owned CECI and Caravaggio in Rockefeller Center, the Hudson Corner in The Village, La Refuge on the Upper East Side, Metisse on Upper West Side and La Primavera in Theatre District.
“Abacoa found us. We were looking around for a space for our new restaurant, and came across Abacoa and just knew we wanted to be part of this community,” said Ciro, who trained at the ENAIC Culinary Institute in Rimini, Italy and was a Saucier Chef at the Rainbow Room and L’etoile. “We love the atmosphere here in Abacoa. The relaxed vibe makes us feel like we are in a family neighborhood, and we want to be part of that village.”
The Aquazure experience starts with their Let’s Have A Ball menu that features round shaped appetizers highlighting different foods like lamb, shrimp, mac and cheese, and miso. These original balls pair perfectly with Aquazure’s specialty drinks which include the Aquarita featuring Hypnotic triple sec, and the Barbacoa which blends smoked hickory simple syrup, mango syrup and Bulleit.
The main courses will highlight Ciro’s experience with Mediterranean flavors and Asian influences. From the Florida mango chili-crusted yellowtail snapper to the grilled ribeye steak, the modern American menu covers many different favors from Ciro’s travels. One dish Ciro is especially fond of is the squid ink fettuccine featuring shrimp, scallops and cod in a lobster cream sauce.