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.
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.
