Ariete *
- Kira Jabri
- 12 minutes ago
- 2 min read
A trip to Miami always includes a trip to Ariete. It has become one of those restaurants we recommend without hesitation to anyone who wants to experience a side of Miami dining that is ambitious and highly technical, but still warm, comfortable, and genuinely hospitable.
And we have to talk about the hospitality because Ariete does it exceptionally well. The service is terrific, the team remembers you, and they have our favorite sommelier in Miami. At this point, we also know exactly how we like to start the meal.
Basically, we order all the snacks. Usually two bread services. The Caviar Pastelito and Grilled Oysters are non-negotiable, and somewhere along the way we became completely obsessed with the Tamal. There are certain dishes we simply cannot come to Ariete and not order. This time we also orderd all the appetizers because there was not one we could not edit.
But there was one thing Ariete is particularly known for that, despite all our visits, we had never experienced: Canard à la Presse. This is somewhat hard to believe because we are a very duck-forward family.
Ariete's Canard à la Presse begins with a 14-day dry-aged duck and includes duck breast, roasted calabaza tamal, wild mushroom foie gravy, duck fricassee pastelitos, and a tableside preparation that is certainly part of the fun.
But as impressive as the presentation is, the real story is what Chef Michael Beltran and his team do with the duck itself. The experience is built around utilizing the bird in its entirety, with different preparations showcasing different parts and techniques. It is an impressive amount of work and technique and something we deeply appreciated.
We had wanted to order it on previous visits, but the portion is substantial, and taking leftovers home when you are staying in a hotel without a kitchen never made much sense. This trip, however, we added a fourth guest, which finally gave us the numbers we needed. The duck was happening.
And because apparently we had not eaten enough, the Ariete team treated us to all of the desserts. Did we mention the hospitality?
The Ariete Sundae is truly something special, but the Flan belongs to Emma. Completely. There is no sharing and no passing the plate around for everyone to try a bite. By the end, the fork is basically just getting in her way.
We also finally had the chance to spend some time with Chef and Owner Michael Beltran. Ariete brings together his Cuban-American heritage and French technique in a way that feels entirely its own, and after eating here as many times as we have, it was great to finally connect in person.
And Chef, you have quite the team. From the kitchen to the dining room to the wine program, they are talented, welcoming, and consistently make us excited to come back.
It was wonderful to finally meet you in person. Thank you to you and the entire Ariete team for always taking such great care of your “regulars” from Detroit. At this point, a trip to Miami really does not feel complete without a night at Ariete.
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