Coconut Grove's Newest Spot, Ariete, Launches Sunday Brunch

It's no secret that Miami loves brunch. But it's a bit unconventional here. Most eateries pair eggs and bacon with bottomless booze and endless beats, making it a scaled-down continuation of Saturday night's debauchery. 

Ariete, Coconut Grove's newest restaurant, gracefully breaks the Magic City's unspoken guidebook to brunch by offering something many locals only dream about: peace and quiet. 

The eatery, which opened a little more than a month ago, has taken over the former La Bottega Enoteca space at 3540 Main Hwy. It's a few blocks from the neighborhood's concentration of tightly packed and generally crowded restaurants, which offer Sunday brunch variations too.

Though Ariete's location is slightly tucked away, its brunch service, which launched last weekend, was booked through the afternoon. 

If the weather is on your side, sit outside in the restaurant's courtyard. The light and airy space is filled with flowers and lush trees, which are just large enough to add some shade. Small wooden tables are lined side by side, giving the space a rustic, farm-to-table feel. Expect to be in close quarters with other diners, but it doesn't detract from the serene atmosphere.

The menu is limited but offers nearly every food a traditional brunchgoer would want: breads, eggs, bacon, pancakes, potatoes, and pastries. It's divided into five sections: raw, apps, mains, sweets, and breads. Note that some dishes are smaller than expected, so plan to order a few and share with a friend or two.
In classic Miami fashion, begin with an order of ceviche ($10) or oysters ($3 each). The ceviche, made with citrus, red onion, and cilantro, will prepare your palate for what's to come. Seafood or no, be sure to order a bread basket ($15) to share at the table. The bread, made in-house, is delivered warm with whipped butter and marmalade. 
For apps and mains, consider the breakfast sandwich ($13) or the Mc-Chug ($13). The breakfast sandwich looks odd, but what's inside makes it worth a try. It's filled with Gruyère, caramelized onions, a gooey egg, and truffle sauce, compacted into a cracker-like cookie. The Mc-Chug, Ariete's spin on an Egg McMuffin, stacks a thick piece of sausage, a fried egg, and American cheese on two pieces of maple bread. For larger entree choices, mix and match orders of meat-centric and sweet dishes. Order a plate of pancakes ($14) and get four thin and fluffy cakes stacked with whipped butter and syrup. But don't let its size fool you — the dish is one of the most filling.
Consider pairing the sweet plate with a savory counterpart like a Benedict ($16), made with a Gruyère biscuit, chorizo, hollandaise sauce, and a handful of papitas.  
Save room for dessert, because nearly half of Ariete's brunch menu is made up of sweets ($5 to $12). Pastry chef Dallas Wynne has crafted everything from French toast sticks and whoopie pies to doughnuts and ice pops. 
The best way to navigate Wynne's menu is with your mood. In need of something cold and refreshing? Order the café con leche ice pop. It tastes like iced coffee in solid form. Its chocolate outer shell adds some crunch.
For something rich, consider a large doughnut or an even larger honey bun. Doughnut flavors rotate weekly and have included chocolate 'n' churro and strawberry 'n' creme. The honey bun comes oozing with an overabundance of sweet, sticky honey.

Ariete's brunch runs Sundays from noon to 3 p.m. Reservations are required. Email [email protected]

Follow Clarissa Buch on Twitter
KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Clarissa Buch Zilberman is a writer and editor, with her work appearing in print and digital titles worldwide.
Contact: Clarissa Buch