Elastika — Restaurant in Miami

The Moore Building holds the unique distinction of being the first and oldest standing building in the Design District. Impeccably preserved, it’s been a venue of rotating uses in recent years, for art fairs and private events, public markets and chic parties. But today, every inch of this 90,000–square-foot building is getting put to good use; especially the first floor with Elastika, an architecturally stunning restaurant with flavors to match.

No matter where you sit, you’re treated with an amuse-bouche of eye candy (as well as an actual amuse-bouche that can only be described as a gelatinous bite-size margarita). The walls feature a collection of fun facial expressions on bright gradient canvases, setting up the table topic: “Which one are you?”

The abstract floor tiles, curved sage seating and Taj Mahal quartzite on every surface evoke a feeling of serene playfulness, but the true star of the entire room is Elastika itself, a sculpture by Zaha Hadid commissioned for the inaugural Design Miami in 2005 for which the restaurant is named. There is no feeling quite like sitting under it, imagining it expand and contract like putty as it stretches from the bottom all the way up to the fourth floor of this light-filled space.

The restaurant describes itself as modern American, which is to say, a little bit of everything from every corner of the world. It’s helmed by Executive Chef Joe Anthony, who led the team at Gabriel Kreuther restaurant in New York during the years it won two Michelin Stars and a ton of other accolades, including a coveted AAA Five Diamond award, and Chef de Cuisine Seth Blumenthal, who worked under Brad Kilgore at Alter.

Elastika is fine dining that feels fresh, partly due to Chef Anthony’s commitment to source ingredients from farms throughout his native Florida, like French Farms and Paradise Farms.This is apparent in dishes like the Florida Tomato Gazpacho, made with pickled tomatillo and accompanied by fennel focaccia you’ll want to save for the next course, and the aged Kingfish Crudo, cut in sashimi-like slices that sit stoically over a puddle of cucumber agua chile. For a meatier start, the grass-fed Bison Tartare comes sizzling hot in a skillet, minced and topped with an escabeche sauce and umami crumble that deliver savoriness, saltiness and sweetness at the same time.

We then went for the Raviolis, each dumpling-like pocket filled with savory eggplant and sheep’s milk, and an east coast Mussels curry that balanced the acidity of blistered tomatoes with the lightness of coconut carrot broth. Another bright seafood dish we enjoyed was the lemon jam-topped diver Scallops, which sat like monoliths over a sweet sea of snap pea purée. And for our final mains, we opted for miso marinated grilled Bavette (a chicer word for flank steak), delivered almost rare and dignified, complemented by spiced dates and pistachio-topped greens, before moving on to our favorite portion of the meal: dessert.

You wouldn’t be wrong in ordering the deconstructed Pavlova, with a tropical twist of guava jam, but the most entertaining and surprising element of the meal was the appearance of a stylish cheese cart that allowed us to sample some funky things like a Shabby Shoe from up in Wisconsin.

Like the dishes, the drinks disguise their underlying complexities with artfully minimal presentation featuring, usually, no garnish at all. Beverage director Nick Nistico and his team have devised a creative menu, like a hazelnut brown butter Airmail, which brings rich, nutty flavors to this sparkling Champagne cocktail, or a kiwi & fig leaf Spritz that’s as delightful for lunch as it is a pre-dinner starter. Here, we traveled the world in wine – a rare 2020 grand cru from small Champagne house Jean Milan to welcome in the meal and a 2020 Vosne-Romanee from winemaker Albert Bichot, made from grapes grown where Burgundy’s rarest...

Elastika in the Miami Design District is an absolute must-visit, and the secret to what makes it truly special? Anthony, the bartender. He’s not just serving drinks—he’s elevating the entire experience and turning a stylish, beautifully designed bar into a space that feels warm, exciting, and unforgettable. From the moment we walked in and met Anthony, it was clear that he’s the heart of the place. His energy, friendliness, and professionalism made us feel at home right away.

Anthony takes bartending to an art form. You can tell he really knows his craft. He doesn’t just mix drinks—he curates them. After chatting with us for a few minutes, he recommended the Soho cocktail, and it was a total winner. Light, refreshing, perfectly balanced, and served with that extra flair that makes it feel like something special. Watching him work is like watching a performance—he’s precise, smooth, and clearly passionate about what he does. Every drink we saw him make looked like it belonged on the pages of a magazine, but it’s his personality that really sets him apart. He’s warm, attentive, and genuinely makes you feel like a VIP. It’s rare to find someone who can transform a space the way Anthony does.

The food at Elastika is also on another level. We started with the mushroom pizza, which was perfectly crispy on the outside, light and flavorful on the inside, and topped with savory, earthy goodness. Every bite was a little slice of heaven. Then we moved on to the lobster roll, and let me tell you—it was incredible. The lobster was fresh, buttery, and tender, served in a perfectly toasted bun that added just the right amount of crunch. It’s easily one of the best lobster rolls I’ve had, and it paired perfectly with the drink Anthony recommended.

But honestly, it’s Anthony who makes Elastika what it is. The atmosphere is stylish, the food is fantastic, and the drinks are top-notch—but it’s Anthony who brings it all together and makes the space feel like more than just another bar or restaurant. He creates an experience. Whether you’re there for a casual drink or a full night out, he’s the person who will turn your evening into something memorable.

Elastika has quickly become one of my favorite spots in Miami, and a huge part of that is thanks to Anthony. If you’re in the Design District, do yourself a favor and stop by. Ask for Anthony, trust his recommendations, and get ready for a truly unforgettable experience. Five...

Restaurant Review: Elastika at The Iconic Moore Building in the Design District

I was thrilled to visit Elastika, a newly renowned restaurant in the iconic Moore Building in the Design District. Upon entering, we were warmly greeted by a charming hostess who offered to seat us immediately. However, we opted to start our evening at the bar instead—a decision that turned out to be fantastic.

At the bar, we met Marcus, the mixology guru. His friendly and welcoming demeanor, combined with his expertise, resulted in some of the most exceptional cocktails I've had in a long time. His passion for mixology was evident in every drink he crafted, making our pre-dinner experience truly memorable.

Once seated, our waitress Victoria continued to elevate our evening. She was not only knowledgeable about the menu but also super friendly, offering us 5-star service with a smile. Her recommendations were spot on, and her attentive nature ensured that our dining experience was impeccable.

The food itself was outstanding. Each dish was crafted with precision, showcasing a blend of flavors that were both innovative and delicious. From appetizers to dessert, every bite was a testament to the culinary excellence that Elastika prides itself on.

However, our evening took an unfortunate turn when we requested a tour of the members-only second floor. Despite the restaurant being nearly empty, the manager, Tasha, declined our request, stating it was reserved for members only. This left a bitter taste in our mouths, as we felt judged and dismissed based on appearances. Tasha's refusal was not only unnecessary but also disheartening, considering she had no knowledge of whether we were potential members or not.

While the food and service from Marcus and Victoria were exceptional, the cold and exclusionary attitude from the management has made me think twice about returning. A restaurant experience is about more than just the food; it's about how welcomed and valued the guests feel. Elastika excelled in many areas, but unfortunately, the interaction with the manager overshadowed the otherwise...