Ariete – Return *

Kira Jabri
Nov 4
2 min read

Miami

We often find ourselves in the same delightful dilemma when revisiting cities we don’t frequent often: do we return to a restaurant we’ve loved or try something new? Miami, in particular, always tempts us with both. Fortunately, we’ve learned that balance, the blend of discovering new places while returning to old favorites, is what makes our Jabri Fine Dining journey so rewarding.

Ariete is one of those restaurants we simply can’t skip when we’re in Miami. Each visit teaches us something new, reminding us why Chef Michael Beltran’s Cuban-inspired cuisine, refined through French technique, continues to evolve in exciting ways. The service remains outstanding warm, attentive, and perfectly in tune with the food.

This time, we chose the tasting menu and couldn’t resist adding one of the evening’s specials: the Enchiloob Pasta—pappardelle stuffed with Key West shrimp in an enchilada sauce. Having never encountered a stuffed pappardelle before, curiosity got the best of us. Channeling our inner Ruth Reichl (Kira finished Comfort me with Apples on the plane), we’d describe it as a luxurious seafood pasta cloaked in the spice and soul of a comforting enchilada. Fun, unexpected, and absolutely memorable.

The menu opened with grilled oysters whose aroma alone could be bottled and sold as perfume. These weren’t dualing oysters but companions, one topped with uni butter and parmesan-lime breadcrumbs, the other with bone marrow, herb oil, and scallion powder. Both were exceptional, sparking a lively family debate over which one reigned supreme. We were a house divided.

Ariete’s tasting menu offers just the right amount of adventure and just the right amount of food. Each course feels thoughtfully composed, balancing flavor and texture without ever becoming heavy. It’s the kind of menu that keeps you excited for what’s next, with each dish showcasing a distinct creative twist rooted in the restaurant’s Cuban-French identity.

Dessert at Ariete is never an afterthought. A trio of sweets arrived: Candy Cap Flan, Mamey, and Corn Affogato. Emma was treated to her own alcohol-free version, and in true family fashion, we accidentally broke protocol when Carmine poured the espresso sauce over the wrong dessert. It was meant for the affogato, not the flan, but the happy mistake turned out to be delicious. Perhaps we’ll see our version on the menu someday.