Offering another place to see and be seen in Miami’s bustling Design District, the 100-year-old The Moore building has re-opened following an extensive refurbishment – and with it launches a brand-new restaurant: Elastika.
Intended to act as a cultural destination, The Moore’s re-opening has seen it emerge with all manner of lifestyle ventures inside its storied walls, from a private members club and a hotel to office spaces and a gallery.
The opening of Elastika, too, though buoys The Moore’s chances of being more than just the sum of its parts; instead, it looks likely to become a real culinary hotspot in one of Miami’s most bustling neighborhoods.
A joint project between hospitality firm WoodHouse and chef Joe Anthony, Elastika sits on the ground floor of The Moore’s four-story atrium, acting as the heart of the building. Open daily, from morning coffees though evening cocktails, with Anthony’s fresh take on modern American cuisine in the middle, Elastika beckons.
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Chef
Florida-born and -raised, Elastika’s executive chef Joe Anthony moved to New York City in 2009 to pursue his professional culinary ambitions. First was a stint at Restaurant Daniel, a two-Michelin-starred institution by Daniel Boulud, before experience under Thomas Allen at The Modern.
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Anthony was also heavily involved in the opening of Gabriel Kreuther Restaurant, which launched in 2015. He eventually assumed the role of culinary director; under his lead, the restaurant was awarded two Michelin stars, among a slew of other accolades.
Florida eventually called Anthony back. Last fall, he joined The Moore to assume the executive chef role at Elastika, bringing with him his focus on refined, ingredient-led dishes.
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Billed as ‘modern American,’ Elastika’s menu draws in a global range of influence to create an eclectic offering. Intentionally light and fresh, dishes include heirloom tomato gazpacho with pickled tomatillos, avocado and focaccia; cured kingfish crudo in a cucumber aquachile; and a grilled pork ‘rib-eye’ turnip, grilled broccoli and a tangy verjus and cardamom sauce.
“Our culinary vision is to create vibrant food that is original and thoughtful, yet humble in its roots,” says Anthony. “We want our guests to experience a sense of comfort regarding where their food comes from and how it’s prepared.”
In line with chef Anthony’s own principles, conscious ingredient sourcing forms a core part of Elastika’s culinary ethos. The chef has forged partnerships with a number of local farmers and suppliers, each chosen for their shared values, rooted in regenerative and sustainable farming.
“By being conscientious about sourcing […] whenever possible, we are able to create a distinct style of cuisine, while still pushing flavor to the forefront,” Anthony added.
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Interior
Elastika’s interiors are a collaboration between WoodHouse and hospitality design firm ICRAVE, who together sought to capture and celebrate the historic nature of the building while simultaneously adding a degree of contemporary flair.
Located in The Moore’s primary atrium, underneath a suspended Zaha Hadid sculpture of the same name, Elastika’s interiors are bathed in light thanks to a newly fitted skylight. Basking in this natural glow is a curated collection of artwork, put together by Miami-based art advisor Monica Kalpakian.
In addition to its main dining room, Elastika also has a stylish 18-seat bar, a lounge area and a 12-person semi-private dining room.
Elastika, The Moore, 4040 NE 2nd Ave, Miami, FL 33137, United States, mooremiami.com
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