Elastika is a contemporary restaurant anchoring the first floor of the landmark Moore building in the heart of Miami Design District. Led by Executive Chef Joe Anthony, Elastika offers a global approach to modern American cuisine.
Inspired by Miami’s international community and The Moore’s century-long legacy of art, design and culture, Elastika acts as a culinary canvas, where eclectic dishes and soulful cooking come to life in an approachable environment.
Executive Chef Joe Anthony brings a wealth of fine dining experience and a wholesome approach to food to The Moore’s culinary concepts, including its public-facing restaurant, Elastika. A native of Florida, Anthony is originally from Delray Beach and graduated from the Florida Culinary Institute in 2003 before working through the ranks of South Florida’s most acclaimed kitchens. He moved to New York City in 2009 to hone his craft at Restaurant Daniel, subsequently moving to other classic NYC institutions including Union Square Cafe and the Modern.
From there, he built a lasting relationship with Chef Gabriel Kreuther and helped in opening the chef’s namesake, two-Michelin-starred restaurant in Midtown Manhattan, where Anthony became culinary director. With Anthony at the helm, the Gabriel Kreuther restaurant achieved prestigious accolades such as Relais & Chateaux, Les Grande Tables du Monde and the AAA Five Diamond awards. Anthony also received a personal reward recognized from the Art of Plating as a finalist in 2019.
Chef Joe Anthony continues to constantly refine his skill set while maintaining an open mind for evolution and interdependency. With a functional nutrition certification, he operates under the notion of "you are what you eat" and prefers to cook with nutritional ingredients. The mission of his culinary practice is to influence the way diners perceive healthy eating and shift the environmental impacts for the distribution of food products.
Central to Elastika is the restaurant’s bar and lounge — a casual gathering place located in the main atrium dining room. Designed for cocktails and a bite, the bar features Executive Chef Joe Anthony’s full culinary menu as well as an artful mixology program designed by internationally renowned mixologist Nico de Soto. Design details include
Paris born and raised, Nico de Soto began bartending in Paris in 2005, where he was trained in the art of classic cocktails. In 2007, he moved to Australia and began work in Melbourne, where he spent a year crafting libation. Nico then returned to Paris, working in China Club and became bar manager at Mama Shelter before joining Paris’ most respected cocktail bars, the Experimental Cocktail Club and Curio Parlor. In 2010 Nico joined the opening teams at Dram and PKNY (former Painkiller) in New York and then became the head mixologist of the Experimental Group, opening the very successful Experimental Cocktail Club in London and New York, respectively nominated Third Best Bar in Europe 2012 at the Cocktail Spirits Awards and a Top Four finalist for World’s Best New Bar in 2013 at Tales of Cocktails and 26th best cocktail bar in the world by Drinks International.
In 2013, Nico worked at the awarded 69 Colebrooke Row and Happiness Forgets in London, named respectively Best Bar in the World at Tales of the Cocktails and Sixth Best Bar in the World by Drinks International 2013. In 2015, he opened his first cocktail bar, Mace, in East Village in New York ranked 28th Best Bar in the World at Drinks International World’s Top 50 Best Bars. Mace in East Village in New York ranked 28th best bar in the World at Drinks International World’s Top 50 Best Bars, for the fourth year in a row. In 2016, he opened in Paris Danico, in the heart of the Italian trattoria Daroco, with restaurateurs Julien Ross and Alexandre Giesbert. In 2018, he opened Kaido in Miami Design District, with James Beard Award multi-nominated chef Brad Kilgore. In 2023, Nico returned to London, opening Daroco Soho and the cocktail bar Wacky Wombat.
Nico’s approach to drinks is inspired by travel and cuisine — and the desire to discover and create new flavors, combinations and techniques. He uses a range of modern techniques, including sous-vide to achieve the best flavors, centrifuge to clarify juices or rotovap to make his own distillates.