NEW TEMPTATIONS ABOUND AT ARIETE: CHEF MICHAEL BELTRAN INTRODUCES MOST DARING MENU YET

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Grilled Yellow Jack

Currently celebrating its third successful year, Ariete is one of Coconut Grove’s most beloved dining gems and its chef/owner, Michael Beltran, one of Miami’s most influential young chefs. The eatery, which has been namechecked by everything from Food & Wine to The New York Times, is introducing an ambitious new menu sure to remind loyal fans why it stands apart from competitors; and give the uninitiated yet another reason to experience arguably one of the best restaurants in South Florida.

“This is definitely the biggest menu refresh I’ve done since I opened Ariete in 2016,” says Beltran. “This new menu showcases seasonal summer produce in a way that really highlights my Cuban American roots.”

The highly anticipated menu, debuting on Friday, June 21, 2019, is a testament to Beltran’s boundless creativity, dedication to technique and mastery of bold flavors. Perhaps the biggest addition to the menu is an entirely new Snacks section, with sinful shareables such as stuffed prunes – blue cheese, bacon, and walnut; majua – crispy baby smelt, charred lime aioli; picadera – beef heart jerky, fried cachucha peppers, marinated quail eggs; local fish ceviche – lychee leche de tigre, sweet potato, cachucha pepper; caviar – marinated quail eggs, tater tots, crème fraiche; and chilled oysters – guarapo and lime granita, an exciting new take on Ariete’s popular wood grilled oysters, which are still available. Highlights from the Charcuterie and Cheese offerings include selections like rabbit en croute – rabbit, Armagnac, apricot; morcilla – Spanish style blood sausage with hazelnuts; and chicken liver mousse – house pickle, marsala gelée, white bread. Appetizers are a must, with new items like chilled mamey soup – beets, feta, herbs and the baked ricotta – house-made bay leaf ricotta, grilled nispero, pumpkin seed granola, pea tendril, smoked maple syrup. “Ingredients like mamey, ciruela, guarapo, nispero, majua, lychee, house-made bay leaf ricotta – these are just a few of the items that really show what this new menu and Ariete are about,” adds Beltran.

 

Much like the rest of the menu, Entree selections have been thoughtfully curated to reflect the distinct, bold flavors of Beltran’s upbringing while still showcasing his cooking style. New dishes include several seafood options like grilled Yellow jack – sofrito, purple potato, mussels, coconut shellfish broth; Maine scallops – blistered tomato, zucchini, zarzuela; and Grouper almondine – green beans, brown butter, capers, lemon. Those seeking a veggie-friendly option can opt in for Beltran’s version of the local favorite, tamal – served with corn and bean succotash. Sides do not disappoint, such as sautéed okra – bacon, bell pepper and what is sure to become a fan favorite, creamed yucca.

 

Executing the new beverage program is cocktail guru and industry vet Bobby Gilardi, also known as Champagne Bobby. Under Gilardi’s direction, the new libations at Ariete reflect the rich cultural history of South Florida and are equally as enticing as the fare. The lineup of cocktails is broken down into four categories – each as thoughtful and playful as the next. In Bubble Your Troubles Away imbibers can choose from the Ariete Spritz – lemon-infused aperol, prosecco, agua gasificada; French “95” – St. Germain, prosecco, garden basil; and Dímelo Viejo! – Santa Teresa 1796 Solera Rum, Chinola passion-fruit liqueur, prosecco, garden mint.

 

Miami Legends selections include the Gloria Estefan – Havana Club Añejo Clásico, Redland guava, ginger liqueur, fresh lemon, garden mint, merenguito shavings; Walter Mercado – Sipsmith gin, Bruxo X mezcal, yellow chartreuse, agave treacle, CBD-infused butterfly pea tea, y MUCHO MUCHO AMOR!; Casa de los Trucos – pineapple & jalapeño infused Espolon Reposado tequila, Grand Marnier liqueur, fresh lime, cilantro & green pepper ice mold; and Mr. Worldwide – Voli 305 vodka, Appleton Estate rum, kiwi & coconut puree, Aperol & mango foam, garden basil, DALE! Ariete OGs feature favorites like the Chug’s Ol’fash – Four Roses bourbon, Piloncillo Treacle, bitters, smoked in cherrywood chips and Em’s Tonic – Hendricks gin, cucumber & taragon shrub, honey-ginger syrup, fresh lemon, Indian tonic. Under ¿Cafecito? guests can find indulgent coffee-infused cocktails like “La Ventanita” Espresso Martini – Coconut Cartel aged rum infused with coconut water, orgeat almond liqueur, single espresso and Cafegronis – your choice of cafe infused spirit. Bombay London dry gin, Bacardi 4 or Bruxo X mezcal, Campari, Dolin Rouge Vermouth, chocolate bitters.

Ariete is located at 3540 Main Highway in Coconut Grove. Located underneath the restaurant is The Cave, a private dining area available for special occasions and events. The restaurant is open for Lunch, Monday through Friday from 11AM to 3PM; Dinner, Monday through Saturday from 6PM to 11PM and Sunday from 6PM to 10PM. Brunch is served Saturday and Sunday from 10AM to 3PM. Happy Hour is offered daily from 4PM to 7PM. Telephone: (305) 640-5862; https://arietemiami.com/.


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