After you hand your car off to the valet, you will find the entrance to Elastika quietly hidden next to Thom Browne, a few stores down from Tiffany & Co. On entry, you are massaged with waves of sophistication in the form of highly detailed interior design in every direction you look. The hostesses engage with kind banter and refined beauty, floating you to your table. The calming shades of brown, white, and muted green, arranged with high order, keep you busy as you sit in the back corner booth. Looking up, you are further inspired by a four-story-tall, pure white sculpture of organic influence connecting multiple stories like neurons. Designed by the famed Zaha Hadid Architecture firm, this sculpture, named Elastika, is the namesake artistic centerpiece of the restaurant.
Dinner begins with a selection of champagne curated by Head Sommelier Raymond Brown, chosen from a small batch producer in Champagne, France. Brown’s passion for exclusivity and detail is evident, with each pour reflecting his pursuit of the highest standards. This dedication is a core value of the sommelier team at Elastika.
The meal starts with an amuse-bouche from Executive Chef Joe Anthony: a refreshing edible margarita with pineapple and citrus gelatin, signaling a departure from the ordinary. The first course started with aged kingfish crudo, green tomato carpaccio, and gazpacho, adorned with an extremely delicious bread sourced through a many-year relationship that Chef Joe Anthony has with the Amish in Pennsylvania. We had never tasted bread quite like this. Strangely enough, the peak quality of something as simple as bread had our attention the most. The grain that this bread is made from is milled at the exact time the order is placed, making it one of the most nutrient-dense breads, teeming with much more life than your traditional bread. The kitchen has to take special care to maintain this quality for its guests.
Chef Anthony’s philosophy of combining culinary excellence with nutritional density is a guiding principle throughout the menu. Each dish, such as eggplant and sheep’s milk ravioli serviettes, grass-fed bison tartare, and eggplant ratatouille sourced from local farms, reflects this commitment. The main course features spice-seared diver scallops, miso-marinated grilled bavette steak, and a salad of local lettuces with shaved jicama, broccoli rabe, and toasted cashew vinaigrette. The scallops, in particular, are a standout, achieving what can only be described as culinary perfection.
For dessert, options include chocolate and buckwheat, an intricate creation with rosemary meringue walls and buckwheat ice cream, and a tropical sundae with mango passion fruit ice cream and spiced ganache. Paired with a carefully selected dessert wine, these treats elevate the dining experience to new heights.
The evening concludes with Jasmine Pearl tea, a high-end selection that perfectly complements the refined dining experience. What sets Elastika apart is the evident joy and cohesion among the staff, who create a welcoming atmosphere that adds to the restaurant's charm. This unique blend of exquisite cuisine, artistic expression, and genuine hospitality places Elastika among the top fine dining experiences on the East Coast.
We had the opportunity to speak with Executive Chef Joe Anthony;
Can you tell us about your background in the culinary world and how you came to be the Executive Chef
at Elastika?
I’m a Florida native from Delray Beach and graduated from the Florida Culinary Institute in 2003. My career began in South Florida’s top kitchens before I moved to New York City in 2009 to refine my craft at Restaurant Daniel, Union Square Cafe, and The Modern. I built a lasting relationship with Michelin Chef Gabriel Kreuther, helping to open his two-starred restaurant in Midtown Manhattan, where I became the culinary director. Under my leadership, we achieved accolades such as Relais & Chateaux, Les Grande Tables du Monde, and the AAA Five Diamond awards. I was also a finalist in the Art of Plating in 2019. I constantly refine my skills and maintain an open mind for evolution. With a functional nutrition certification, I operate under the notion that "you are what you eat" and prefer to cook with nutritional ingredients. My mission is to influence how diners perceive healthy eating and shift the environmental impacts of food distribution.
How would you describe the concept and philosophy behind Elastika's menu?
We believe good-tasting food should also be good for you. We apply local and sustainably sourced ingredients that are prepared in a conscious manner and are also in line with our ethos of nourishing food.
What inspired the name "Elastika" for the restaurant?
The restaurant is named after the iconic Zaha Hadid sculpture, Elastika, which is suspended throughout the four-story atrium above the restaurant’s dining room. The sculpture is a site-specific installation commissioned by Miami Design District developer Craig Robins for the inaugural Design Miami/ exhibition in 2005.
How do you incorporate Miami's international influences into the dishes at Elastika?
We consider ourselves globally eclectic, meaning we take influences, not just from Miami, but around the world. We didn’t want to box ourselves into any particular categories of food, as we believe inspiration can come from anywhere- such as an ingredient, technique, family tradition, etc. We like it to feel organic and thoughtful in our process so it’s constantly changing.
Can you highlight some signature dishes or ingredients on the current menu that showcase your culinary
style?
Our Tomato Gazpacho, Aged Kingfish Crudo, and our House-Made Squid Ink Orecchiette with grandma’s bolo.
What is your approach to sourcing ingredients locally and globally for the restaurant?
You can’t talk about the health of people without talking about the health of where your ingredients are coming from. You are what you eat. We support both local and global craftsmen and purveyors who align with the same ideology as us.
How do you balance creativity and accessibility in your menu offerings at Elastika?
We feel the cuisine should be creative and ambitious yet approachable. It’s about making familiar flavor profiles prepared in a new form. I love the value in being thoughtful with creating a dish, but ultimately it’s the flavor that matters most.
What do you hope guests take away from their dining experience at Elastika?
We hope that guests have a fulfilled experience that involves all aspects of dining: food, beverage, service and feeling. I love the old saying of “you may not remember what you ate or drank, but you’ll always remember how you felt.” Service is such a key aspect of providing the guest with their overall experience. I believe it’s the last seasoning for our food.
How do you stay inspired and continue to innovate in your culinary creations?
I like to read a lot of books, not just cookbooks, but books that inspire me to think of a different perspective and try to be the best version of myself. I feel like you have to take care of both your body and mind if you want to perform and grow. When I take care of all those things as a whole it translates to my food.
Can you describe the team dynamic in the kitchen at Elastika?
I’m so proud to work with the guys in the kitchen. Seth, Ian, Chris, Sterlin, and Stephany are all truly talented and driven individuals. I truly could not do it without them. They are the day-in, day-out creators that drive the progress. They each have such an impactful pulse on the experience.
Lastly, what advice would you give to aspiring chefs who are looking to make their mark in the culinary industry?
As a young cook, you should find an amazing kitchen to work in from a talented chef you want to work for. Keep your head down, work relentlessly, and be a constant sponge. You will grow, evolve, and add more tools to your toolbox. You will have some hard and challenging days that in the end will only make you better if you choose to be. From there, find your own path, make sure to be genuine about what you believe in, and create your own niche.
