What is it? At Ariete in Coconut Grove, Michael Beltran flourishes at the intersection of homestyle Cuban cooking and contemporary fine dining. He takes familiar dishes up a notch with high-low ingredient pairings that never feel too forced: From grilled oysters with bone marrow and uni butter to a "pan con bistec"-style A5 ribeye with caramelized onion and papitas, it all kind of makes sense.
Why we love it: Few restaurants can prepare a duck in as many ways or with the same level of precision. But then again, few offer a tableside pressed duck experience like Ariete.