Ariete

New hot spot in the grove. Very good Venison was the best dish. We also tried the short rib, pasta & pork chop (it was undercooked) but still tasty. The best part was the dessert with Malta vanilla ice cream & popcorn & chocolate. Will be back again !

My wife and went there on opening night and were extremely impressed.
The service was outstanding and food was delicious.
For appetizers, we each had the grilled oyster which was yummy.
I had the roasted chicken for my main course and my wife had the smoked pork chops. Both dishes were outstanding and seasoned perfectly.
We finished our evening with the crème fraîche dessert which was like eating a delicious little cloud.
The owner and the chef were both hands-​on and we will be going back soon.

Coconut Grove’s booming dining scene keeps on growing with the addition of Ariete, the new-​American neighborhood eatery from high school friends former Cypress Room sous chef Michael Beltran and Sidebar partner Jason Odio.
Taking over the former La Bottega space next to Taurus in the Grove, the 80-​seat multi-​level space gives an upscale yet contemporary service experience boasting a homemade, seasonal menu.
Beltran told us the menu rotates frequently but we got a taste of the current menu and there were plenty of delicious hits. Starting off with small bites like house-​made Parker House Rolls, Grilled Oysters doused in bone marrow butter; Venison Tartare topped with Lake Meadows eggs; and our favorite starter — Foie Gras made with sour orange vinegar, temptation caramel, ember roasted plantains and cacao nibs that adds a nice sweetness to the fatty liver.
The entrée portion of the menu features a large variety of perfectly prepared proteins like a Local Fish with fennel, white beans, and herb nage; a half Wood Grilled Chicken with local vegetables and salsa verde; Smoked Pork chop with delicata squash and farro; and Grilled Short Rib with shaved vegetable caesar, red pepper beef jus. And don’t miss the side dishes, especially the creamy Potatoes Aligot that puts most mashed potatoes to shame.
Desserts aren’t an afterthought either, with pastry chef and Hedy Goldsmith protégé Dallas Wynne creating classic desserts with a unique twist like Sour Orange Doughnuts with wood grilled pineapple marmalade; Chocolate Cremeux with candied popcorn, pretzel crumble, cocoa nibs and malted milk ice cream; Crème Fraiche Cheesecake with seasonal fruit and graham crumble; and a rotating seasonal pie — ours was a Blood Orange Key Lime pie variation, which was the hit of the table.

What an experience! The food was absolutely delicious. Started with the grilled oyster with bone marrow butter, then the venison tartar, seared foie with sweet plantain (genius pairing) followed by the green circle chicken and venison. Chef Beltran is on point back there! The rolls to start were simply perfect as were the desserts we shared. Highly recommend making your way over.

One of the best dining experiences I’ve had down here in a while. New place with great food and great service.

The food and the service was fantastic. You walk in and the restaurant is just beautiful; simple but elegant. The chicken is the best I have ever had. You definitely have to try the oysters and chicharonnes. The chicken liver mousse was to die for.

I was looking forward to the grand opening of this restaurant since I had heard so many great things about the head chef and he did not disappoint. This place was great in every aspect! It’s a wonderful location in the Grove, the décor is really nice and it has a cozy, mellow vibe. Most importantly, the food was awesome; very innovative and delicious. Everything we tried was divine. The fish was extremely fresh. We had oysters with a sauce on top that was something I’ve never tasted before. I couldn’t get enough! Highly recommend checking it out.