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😍 5/5 - Wow! What.
By 👻 @Joshua K., 03/18/2023 3:00 am
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An. Experience!It's been several years since we've dined at Ariete. We recently booked a reservation for my fiancées birthday. Helmed by Chef Michael Beltran and his expert team, Ariete's menu is constantly evolving with its American-Cuban fusion dishes that have a tad bit of French influence. This earned them a Michelin Star in 2022. Based on the experience we had, this is something we're certainly expecting them to keep!We decided to book her birthday reservation on her exact birthday during the week since weekend reservations were slammed. The ambiance was very relaxed-- perfectly matching the vibe of Coconut Grove. Up scale and intimate, but cozy, and far from pretentious. To commence the evening, she ordered an Espresso Martini while I went with the North Star (rye, french brandy, coffee bean banana, bitters). Despite the Espresso Martini being a "simple" cocktail any bar can make, Ariete's stood out. It must've been made with Cuban coffee espresso! My North Star was delicious and tasted like a sweeter Old Fashioned with hints of banana. Our server also brought us a delicious amouse bouche, which consisted of a tart topped with a creamy concoction made with garlic and veggies. It was very tasty and a good sign for the culinary experience we were about to embark on! For appetizer, we decided on the Mackerel, since this is a fish we haven't seen offered in "sashimi" form at other restaurants we've been to. Needless to say, the fish was delicious!For the main event, we decided on the Canard A La Presse/Rohan Duck For Two. Ariete is one of a handful of restaurants in the United States that has a duck press. This is something you MUST experience! We were shown our duck table side, prior to it being taken back for preparation, and brought out later with the duck press to be served. This experience will take some time and consists of several "mini-courses" that use duck before the slices of duck breast are brought out, including the Ariete salad, pistachio dukkah roasted calabaza duck tamal, duck fricassée pastelitos, and a wild mushroom and foie gravy sauce. Each dish is excellent, building up to the main event. The final 14-day dry aged duck breast is absolutely out of this world! It is one of the best protein dishes I've consumed and certainly the best duck I've had in Miami. It is cooked and seasoned so perfectly. The duck meat is self is so tender and melts in your mouth, almost or as if it serve a slice of Wagyu beef!By the end of dinner, my fiancée and I were satisfied and had to leave because her mom was cutting a cake. Nonetheless, the kitchen sent over some small treats (a lemon gummy-like treat as well as a a dark chocolate truffle) to end our meal for her birthday. It was a nice touch. The team at Ariete and PIG Inc Hospitality are really masters of their craft. No detail goes unnoticed, from the service received, to food presentation, and taste. They truly are a South Florida success story that has elevated fine dining in our area. Thank you for making my fiancée's birthday dinner so unforgettable! Can't wait to come back soon and try the venison!
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