Described by multiple reviewers as 'the best flan in Miami,' this dessert is surprisingly simple: a silky, perfectly set custard infused with the earthy, maple-like flavor of candy cap mushrooms, finished with Sambuca crema and a coffee crumble. The flavor profile is subtle and refined, a hallmark of Ariete's refined approach.
Tips from diners
This deserves to be savored on its own — don't skip dessert. The mushroom flavor is subtle but haunting.
This dish takes the deli classic and reimagines it with high-end beef. The wagyu short rib receives a pastrami spice cure, delivering smoke and salt against the beef's inherent richness. Reviewers consistently call out this as a must-try signature preparation.
Tips from diners
Pair this with a bold red wine from the curated list — the tannins complement the pastrami spice perfectly.
This is Ariete's theatrical signature: a 14-day dry-aged duck breast prepared tableside using a traditional press, served with pistachio dukkah, roasted calabaza duck tamal, wild mushroom and foie gravy, duck fricassée pastelitos, and ariete salad. Multiple reviewers call this 'the city's best tableside show' and recommend experiencing it at least once.
Tips from diners
Reserve a table with a view of the kitchen so you can watch the duck press ceremony — it's as much about the spectacle as the flavor.
The sauce-to-meat ratio is perfectly balanced. Don't rush through this dish — take time to appreciate each component.
Ariete's commitment to seasonal, local ingredients shines in this citrus dessert featuring Florida oranges in a refined preparation. The exact composition changes with the season and ingredient availability, but consistently highlights the bright acidity and natural sweetness of the fruit.
Tips from diners
A lighter finish after rich mains like the duck or wagyu. Perfect if you want to end on a fresh, bright note.
Ariete's foie preparation changes seasonally but consistently features seared foie gras with house-made brioche. The restaurant sources its foie carefully and the preparation is restrained—the focus is on the luxury ingredient itself rather than heavy saucing.
Tips from diners
If this is on the menu, order it — foie is a luxury ingredient and Ariete's preparation highlights why it's worth the price.
Chef Michael Beltran's Michelin-starred restaurant in Coconut Grove opened with a vision of Cuban-influenced contemporary cuisine executed with French precision. The wine program is meticulously curated, and the Canard à la Presse (duck press tableside) is the restaurant's theatrical signature dish, created with a custom built 14-day aged duck.
Book well in advance — this Michelin-starred restaurant fills weeks out. The dining room is intimate (roughly 60 seats), so reservations are non-negotiable.
Ask your server about the wine pairing when you book. The sommelier is deeply knowledgeable and will craft a exploration through the wine list that complements each course.
Allow 2.5 to 3 hours for the tasting menu experience. This is not a rushed meal — each course is paced for thoughtful eating.
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