A culinary
canvas

the MENU

Elastika is a contemporary restaurant at the heart of the Miami Design District, anchoring the first floor of the landmark Moore Building. Led by Executive Chef Joe Anthony, Elastika brings a fresh, playful approach to modern dining, where bold flavors, shareable dishes and a warm, inviting atmosphere set the stage for every occasion.

Inspired by the warmth of the Mediterranean and The Moore’s century-long legacy of art, design and culture, Elastika is a vibrant gathering place where food is meant to be shared, conversations flow and every meal feels like a celebration. With a playful, inviting spirit, our menu brings bold flavors and soulful cooking to the table—creating an experience that is as social as it is delicious.

Elastika is owned by WoodHouse, a concept developer and operator that creates, owns and operates experiential concepts in the hospitality, food and beverage, private social club, music and entertainment spaces.

EXECUTIVE CHEF

joe anthony

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.

Lunch

HEIRLOOM TOMATO GAZPACHO
House-Made Fennel Pollen Focaccia / 20

DIVER SCALLOP CRUDO
Trout Roe & Cucumber Vinaigrette / 26

HALF DOZEN OYSTERS
Mignonette & Cocktail / 18

FLORIDA STONE CRAB CLAWS
Classic Mustard Sauce

  • Large Claw / 26
  • Jumbo Claw / 30

SPICY BEEF TARTARE
Parmesan & Farm Egg Yolk / 26

“THE ONLY” OSETRA CAVIAR
House Potato Chips & Crème Fraîche / 95

MAINE LOBSTER ROLL
Herb Aioli & House-Made Brioche / 22

ELASTIKA'S CAESAR SALAD
Sunflower Seed Breadcrumbs & Parmigiano Reggiano  / 20

Add Choice of Protein:

  • Herb Roasted Green Circle Chicken / 12
  • Grilled Florida Sun Shrimp / 15
  • Grilled Skirt Steak / 15

MARINATED TOMATO SALAD
Stracciatella & Pistachio Pesto / 18

BEET “HUMMUS”
Pomegranate & Garlic Oil Flatbread / 18

MARGHERITA PIZZA
Roasted Tomato, Fontina & Basil / 20

PIZZA OF THE DAY
Local Farms Seasonal Ingredients / 24

MAITAKE MUSHROOMS PIZZA
Melted Leek & Four Cheese Fondue / 22

PARMA PROSCIUTTO SANDWICH
Cambozola Cheese & Cherry Jam / 19

SPICED GRASS-FED BEEF “PITA”
Marinated Cucumber & Greek Yogurt / 27

SPICE ROASTED SALMON
Tomatillo-Coconut Purée & Blistered Tomatoes / 38

BRAISED SHORT RIB “FUNDIDO”
Charred Tomato & Coconut-Coffee Braised Lentils / 38

Dinner

Starters

HEIRLOOM TOMATO GAZPACHO
House-Made Fennel Pollen Focaccia / 20

LOCAL LETTUCE SALAD
Toasted Cashew Vinaigrette / 19

*SCALLOP CRUDO
Trout Roe & Cucumber Vinaigrette / 29

*CITRUS CURED KINGFISH CRUDO
Japanese Flavors / 28

*SPICY BEEF TARTARE
Parmesan & Farm Egg Yolk / 26

MAMMA LEONE BAKERY SOURDOUGH BREAD
Whipped Parmesan & Roasted Vegetables Jus / 12

PRINCE EDWARD ISLAND MUSSELS “OREGANATA”
Roasted Artichoke & Lemon / 21

GRILLED GREEN ASPARAGUS
Crispy Jamón & Farm Egg Aioli / 26

House Made Pastas

STONE-GROUND WHOLE
WHEAT PAPPARDELLE

Chestnut Purée & Chanterelle Mushrooms / 26

HAWAIIAN RED CRAB TAGLIATELLE
Local Kale & Herbed Coconut “Cream” / 32

SPICED LAMB BOLOGNESE
Squid Ink Orecchiette & Artichoke Purée / 34

HOUSE-MADE POTATO GNOCCHI
Black Winter Truffles & Butternut Squash / 45

Main

CHARRED GRILLED CAULIFLOWER FLORET
Dulse Seaweed Braised with House Bacon / 28

SPICED SEARED DIVER SCALLOPS
Tomatillo-Coconut Purée / 52

ROASTED LOCAL MAHI MAHI
Celery Root Purée & Champagne Sauce / 42

GRILLED GRASS-FED STRIP STEAK
Sunchokes & Cambozola Fondue / 57

For Two

*ROYAL OSETRA CAVIAR 30
Whipped Buttermilk & Cornmeal Blinis / 95

AMERICAN RED SNAPPER
Tiny Farm's Tomatoes & Herbed Flatbread / 90

THE MOORE CHICKEN
Slow Smoked Breast, Crispy Legs & Ginger Honey / 95

GRILLED 24OZ NIMAN RANCH RIBEYE
Beet “BBQ Sauce” & Carrot-Parmesan Gratin / 185

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

Social Hour

5 - 7 PM Monday - Friday / Available at the Bar

SNACKS

HOUSE ROASTED NUTS
Vadouvan Curry & Brown Butter / 5

BLISTERED SWANK FARM’S
SHISHITO PEPPER

Sunflower Seed Aioli & Togarashi / 8

HEIRLOOM CORN HUSH PUPPIES
BBQ Sauce / 9

HOUSE-SMOKED FISH DIP
Focaccia & Pickled Tomatillos / 9

CRISPY FLORIDA SHRIMP TEMPURA
House Chili Sauce  / 12

SPICED LOCAL EGGPLANT &
TOMATO GRATIN

Herb-Garlic Flatbread / 15

MARGHERITA PIZZA
Salsa Roja & Fontina / 15

PIZZA OF THE DAY
Local Farms Seasonal Ingredients / 15

DRINKS / 10

PISTACHIO DAIQUIRI
Appleton Estate Rum, Cachaça, Limequats, Pistachios

OPERA HOUSE
Woodinville Bourbon, Hennessy VS, Roasted Koji Rice, Peanuts, Peychauds

THE USUAL
Mijenta Blanco, Lime Juice, Topo Chico, Turbo Salt

DRINK OF THE DAY
Seasonal

WINES
Sparkling , White, Red

SPIRITS + MIX
Any house spirits with a mixture of choice