Ariete

As you walk around the city this morning you will easily see the time of the year. Mango season is upon us and all the beautiful things that come with it. Mango shakes by , chilled mango with maldon salt, or just taking mangos off the tree and eating them with nothing on them. Mangos have forever been a huge part of Miami. So with that in mind we wanted to start our modern tasting menu with a lighter and very different approach to this beautiful fruit. Our Mango consommé served with pickled green mango, evoo and herbs is a very light and refreshing way to start your meal. The creation of this beautiful dish was tasked to sous chef Kevin and he absolutely crushed it. - Chef Mike ( )
📸 .re

Valentine’s Day is around the corner and it’s time to make plans for an evening of romance. Reserve a table for two and enjoy a four course dinner like no other this Valentine’s Day ❤️

Reservations through Open Table or our website.

This Sunday we’re celebrating 8 years of Ariete, and we’re celebrating you 🎉🎂 You & all your friends are invited to our backyard for music, dancing, Ariete comfort food, specialty cocktails, games, and lots of FUN!
5-10pm this Sunday, January 14th

Fluke Crudo
An incredibly balanced dish, the fresh fluke and pickled green papaya are complemented by a creamy and slightly sweet coconut panna cotta. Lychee leche de tigre foam adds an element of tart flavor, and the dish is finished with sea salt and herbs.

New Year’s Eve is quickly approaching and we can’t wait to celebrate the last day of 2023 with you. Reserve your seat for New Year’s Eve Tasting Dinner, New Year’s Eve Bar Experience, and New Year’s Day Brunch online or on Open Table.

Start your New Year’s evening with a three course bar bite menu and a pairing of cocktails or wine 🥂 visit our page on Open Table to reserve your seat at the bar for December 31st!

We’re celebrating New Year’s Day by bringing back Ariete brunch! Enjoy classics like the Chug Burger and Frita Benedict to ring in the New Year. Visit online to make reservations!

Welcome in the New Year with family, friends, and an evening of culinary celebration at Ariete 🥂

Reservations for New Year’s Eve are now open online or on Open Table!

Enjoy Thanksgiving Dinner with an Ariete touch. Reservations are now open for November 23, $145pp four-course Thanksgiving meal prepared by our incredible chefs.

Head to our “Thanksgiving” stories to view the menu and make reservations.

The Farmer, a dish that changes seasonally and is always made with produce from our partner farms in South Florida. This season it’s made with mamey and beet honeycomb, calabaza, sesame seed soil, and cachucha pepper honey.

In Ariete’s dimly lit dining room, it is no coincidence that the only spotlights shine on our chefs. Moving in a dance they’ve practiced to perfection, their choreography produces a masterpiece in every plate that leaves the line. A work of art in taste, in presentation, and in process.

Next Tuesday we are excited to host esteemed winemaker Alessandro Bindocci for an exclusive five course dinner and wine pairing from Il Poggione, one of the most highly regarded wineries in Tuscany. Featuring Brunello di Montalcino wines and Ariete’s signature dishes, join us for a night of world class flavor. Follow the link in our bio or stories to reserve your ticket.

We invite you to join us on Tuesday October 17th for a winemaker dinner featuring Alessandro Bindocci from il Poggione winery in Tuscany. Serving five courses of incredible food paired with five Brunello di Montalcino wines, this will be an unforgettable night of flavor and knowledge! Please visit us online or follow the link in our bio to reserve your ticket.

Pretty little mignardises, crafted delicately by Chef to be a both beautiful and delicious transition into your dessert course.

Makrut Lime Merenguito, Duck Fat Caramel, Jackfruit Semifreddo, and Pineapple Rum Coconut

On most nights at Ariete you can still find Chef Mike on the other side of our kitchen, calling out tickets, adding the finishing touches to a dish before it goes to the table, and occasionally cracking a joke.
Sitting next to the kitchen is an experience in itself. In the right spot you’ll see a little behind the scenes of how our chefs run a Michelin star kitchen each night.

Basil & Bergamot • black tea gin, bergamot, basil, fines herbes, lime, almond, egg white

Elegant, balanced, and palate pleasing. This beautiful cocktail gets its bright green color from fresh herbs like basil and fines herbes, the same herbs used throughout our dinner menu. Savory flavors are brightened with fresh citrus juice, bergamot and black tea gin, a classic combination, while egg white gives the drink a velvet smooth finish.

If you are looking for a more relaxed experience at Ariete, sit at the bar. We offer our most loved dishes á la carte in addition to a new menu of seasonal cocktails that utilize locally grown flavors. We’ll be happy to welcome you to our bar this weekend, no reservations needed.

The menu of Ariete has always been dictated by what our local farms are growing. Summertime in South Florida means an abundance of fresh fruit with unparalleled flavor that we utilize throughout dinner, cocktails, and dessert dishes. Grown organically at in Homestead, starfruit, jackfruit, and avocado are picked at peak freshness and prepared by our Chefs, often the same day. Guava is available to us year around through

Our take on the grilled oysters from Ariete’s original menu. While once made simply on a wood fire grill, the current version utilizes a more refined technique with the Caja China presented table side, in an ode to the original dish.

Wood Grilled Oysters • uni butter and parmesan / bone marrow and chive

Our Executive Chef Manny Arredondo is talented, ambitious, and humble, but above all he is the biggest personality in our kitchen. Always challenging us and pushing our team to be their best, he manages to make us all smile in the process 🖤

Thank you to .re for capturing Chef’s true personality in this photo!

Using familiar flavors in unexpected ways is our foundation. While mango season lasts in Miami our Chefs will be transforming the beloved fruit into many delightful dishes for you to enjoy. Our mangoes are always sourced locally.

Caviar • mango, almond, bayleaf | second course of our tasting menu

Truffle Chicken with tamal en cazuela, bok choy, and bayleaf.

Beautiful photo by .re
Beautiful hands of Chef Manny

After years on the menu, our Flan remains a classic and beloved Ariete dessert. With candy cap mushrooms, sambuca crema, and a bustelo crumble, it finishes your dinner experience with a perfect balance of rich flavor and sweetness.

By the best ❤️
Photo by .re

We are thrilled to welcome Chef Ryan Ratino of Bresca in Washington D.C. to Ariete for the second year in a row. Bresca, a Michelin Star restaurant focuses on fresh regional ingredients and French technique.

This multi-course collaboration dinner is $395 per person with an optional wine pairing ($350) Seatings start at 6:30pm and space is limited, so visit our website to reserve your table! Menu coming soon.

We are thrilled to welcome Chef Ryan Ratino of Bresca to Ariete for the second year in a row. Bresca, a Michelin Star restaurant in Washington D.C. focuses on fresh regional ingredients and French techniques.

This multi-course collaboration dinner is $395 per person with an optional wine pairing ($350). Seatings start at 6:30pm and space is limited, so visit our website to reserve your table! Menu coming soon.

We are honored to be nominated as a semi-finalist for the James Beard Foundation Award for Outstanding Restaurant. We couldn’t have done this without the love, passion, and dedication of our team. Congratulations to the other nominees, we are proud to be considered next to some of the best restaurants in the U.S. We look forward to the announcement in March!

Meet a new iteration of The Farmer, a dish all about utilizing seasonal produce sourced from local farms. Most ingredients come from an ecologically sustainable farm in Homestead. Green onion sofrito, hakurei turnips, seasonal vegetables, sunflower seed, Curtis's starfruit, guarapo and sour orange vinaigrette from our favorite sour orange tree.

What’s that old saying “if these walls could talk, imagine the stories they would tell”
June 9th 2022, restaurant earned its first Michelin star. I had to actually type that all out so maybe it could sink in. It all feels pretty surreal and almost like I am dreaming.
Ariete this humble little restaurant in the farthest corner of coconut grove, the restaurant that didn’t have a sign for three years, the restaurant that so many people told me “would never make it”

We stood strong, we believed in that place, concept and overall purpose of the restaurant.
It’s hard for me to put into words how I am currently feeling. There are so many people to thank. Everyone from Papa Jean to chefs Manny & Ash, Andrew and willie, the whole director team, the whole FOH. The list is long

The village it has taken to build Ariete is massive. The core of incredible people that are the pulse of that place. I am in awe every single day.
My emotions today are high, interval crying to happy to focused to proud. The bottom line is we did the thing so many said was impossible. We did it. As a family, together. We fu***ng did it.
Miami, we did it.
Big thank you to , see you again soon.