Q&A: Pushing Culinary Boundaries with Elastika at The Moore

Photography by Alejandro Chavarria on August 15th, 2024 in Editorials, Lifestyle

Chef Joe Anthony

Miami, FL – August 15, 2024 – “To put it simply: if it’s harmful to you, we don’t use it; if it’s unsustainable, we don’t buy it; if it doesn’t align with our values, we don’t support it — This philosophy guides every dish we create at Elastika.”

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.

“Our culinary philosophy is simple: food should taste good and be good for you,” shares Chef Joe Anthony. “Sustainability is at the heart of everything we do at Elastika.”

WRE: What inspired the culinary vision for Elastika? How do you see this vision evolving as the restaurant grows?

Chef Joe Anthony: At Elastika, our culinary vision is rooted in a global, eclectic approach. We draw inspiration from diverse sources—be it an ingredient, a technique, a cultural tradition, or a cherished family recipe. During the creative process, we deliberately avoid setting boundaries, allowing ideas to evolve organically before we commit to a specific direction. Once we decide on a path, we infuse it with our distinct style and creativity. As the restaurant grows, we see this vision continually evolving, shaped by new inspirations and our commitment to offering a dynamic and authentic dining experience.

WRE: Can you tell us about a few signature dishes that best represent the culinary identity of Elastika? What makes these dishes stand out?

JA: While we believe it’s ultimately up to our guests to define our signature dishes, one that truly captures our early identity is the tomato gazpacho. Refreshing, flavorful, and light, it’s made with as many local ingredients as possible—a perfect start to any meal. We serve it alongside homemade focaccia, crafted from stone-ground flours made with ancient grains and heirloom crops, which adds a rustic and authentic touch to the dish. This combination reflects our commitment to quality, sustainability, and the vibrant flavors of our region.

WRE: How would you describe your culinary philosophy, and how is it reflected in the dishes you create at Elastika?

JA: Our culinary philosophy is simple: food should taste good and be good for you. We aim to provide dishes that are both pleasurable and nourishing. I want our guests to feel at ease, knowing that the food they’re enjoying is thoughtfully sourced and prepared. We treat the health aspect of our dishes as if it were an ingredient itself.

WRE: How do you balance traditional culinary techniques with modern innovation in your cooking?

JA: Balancing tradition with innovation is both challenging and deeply rewarding. Our approach is to honor the essence of traditional recipes while reimagining them in a way that feels fresh and exciting. A recent menu addition, our chicken liver mousse, is a perfect example of this balance. We stay true to the dish’s roots, yet our presentation adds a modern twist. The mousse is layered at the bottom of a Japanese bowl, topped with a delicate white peach gelée, and adorned with various forms of stone fruits—some as marmalades, others marinated, and some served raw. This is paired with our house-made country loaf, creating a dish that is both familiar and distinctly new.

WRE: How has Miami’s vibrant culture and diverse food scene influenced the menu at Elastika? Are there any local ingredients or flavors that you’ve incorporated into your dishes?

JA: As a South Floridian, though still relatively new to Miami, I’ve grown to appreciate the incredible produce from the surrounding farms, which I incorporate into many of our dishes. Miami’s warm climate naturally lends itself to lighter, fresher fare, and this is reflected in our menu. However, my move to Miami wasn’t about conforming to the local dining scene; it’s about staying true to our culinary vision while making a meaningful contribution to the community.

WRE: What kind of experience do you want guests to have when dining at Elastika?

JA: At Elastika, we strive to create an experience that feels both innovative and welcoming. Our goal is to make every guest feel at home while also exciting them with unique and thoughtfully crafted dishes. We believe that dining should be an enjoyable and laid-back experience, where the focus is on great food, great drinks, and great company. We’re constantly evolving, taking inspiration from our guests’ feedback and our team’s creativity, to ensure that each visit is memorable and leaves guests looking forward to their next meal with us.

Chef Joe Anthony

To put it simply: if it’s harmful to you, we don’t use it; if it’s unsustainable, we don’t buy it; if it doesn’t align with our values, we don’t support it. This philosophy guides every dish we create at Elastika.

Chef Joe Anthony

WRE: How do you approach menu development at Elastika? What factors influence changes or additions to the menu, and how often do you update it?

JA: At Elastika, the menu is constantly evolving. We don’t limit ourselves to seasonal changes but embrace the micro-seasonal shifts as well. It’s a balance between offering our guests something new and keeping our creative process in the kitchen dynamic and exciting.

WRE: Are there any collaborations or partnerships with local artisans, farmers, or other chefs that have shaped the menu at Elastika? How do these collaborations align with your culinary vision?

JA: As a young restaurant, we’re in the exciting phase of building our foundation, so it’s a little early to reveal specific collaborations. However, we are actively exploring opportunities with a variety of partners, both within and outside the industry. While I value partnerships with well-known brands, my true passion lies in collaborating with those who are dedicated to improving both human health and the environment.