Elastika is a contemporary restaurant at the heart of the Miami Design District, anchoring the first floor of the landmark Moore Building. 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 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.
