CREATIVE SMALL PLATES CONCEPT TO OPEN IN BRICKELL, LATE-JULY 2012
The team behind Miami Beach’s Altamare, veteran restaurateur Claudio Giordano, executive chef Simon Stojanovic and general manager Frank Scottolini – will expand over the bridge to Brickell’s bustling restaurant and nightlife district to open TIKL Raw Bar & Grill in late-July 2012. The new indoor/outdoor eatery will be located at 1450 Brickell Avenue, in Miami’s financial district and at the center of what is rapidly becoming the newest hub of restaurant and nightlife entertainment in the city. TIKL will boast a menu of enticing small plates and share-plates served in a chic, contemporary, unpretentious setting.
“TIKL will be a cool, affordable, small plates and shared plates restaurant,” says Stojanovic, an award-winning rising star talent who is an expert at working with locally-sourced ingredients. “Our eclectic menu, designed for sharing, will be influenced by global cuisines from around the world. Menu items will come and go, based on seasonality and what inspires my cooking that day. There will definitely be an element of surprise at play and our guests should expect unexpected flavor combinations and textures. There’ll always be something to discover.”
Australian born Stojanovic, who has been at the helm of Altamare since 2010, was named one of the “Best Chefs of 2010” by the Miami New Times, garnered the Slow Food Miami Snail of Approval Award and nominated for Food & Wine magazine’s People’s Best New Chef award in 2012. While he will continue to impress diners with his unrivaled culinary skills at Altamare, now in his new venture as chef/partner of TIKL, Stojanovic will elevate Brickell’s dining scene with a concept unique to that area – a chef-driven restaurant with affordable fare and a bustling bar.
TIKL’s moderately priced menu, which is currently under development, will encompass a variety of meant-to-be-shared dishes made with local, seasonal ingredients, beginning with Snacks ($3 – $6), such as bacon toast, duck spring rolls and Bloody Mary bruschetta. Raw ($8 – $16) items abound and encompass a delectable Hamachi crudo with yuzu, olive oil powder, wasabi, and scallion; cured Tasmanian ocean trout with scallops, hearts of palm, preserved Meyer lemon and Wagyu carpaccio with artichoke, crispy fennel, ponzu, and truffle oil.
Divine Small ($8 – $18) plates to tickle your taste buds will include a mouth-watering warm veal rillet with a slow-poached duck egg, pickled horseradish and toast; Thai curried mussels served with crispy sushi rice and lime and crispy snapper wings served with a refreshing Vietnamese bok choy salad.
Items hot off TIKL’s Japanese double-robata grill ($6 – $18) will range from tender Korean skirt steak with citrus soy, kimchi and scallion; day boat scallops with butternut dashi, pumpkin seeds and lime zest and Australian lobster tail with a miso-butter glaze to eggplant with Romesco sauce. A selection of Skewers ($6 – $8), such as bacon-wrapped enoki with house-made guacamole, chicken thigh with onions and local shrimp with shisito pepper and garlic butter.
TIKL’s fabulous menu will include some large plates, suitable for one or for sharing, that will feature a whole fish of the day and a juicy 24 oz. Porterhouse steak.
Decadent desserts ($7 – $9) in-the-works will be created by pastry chef Michelle Cabrera, who also oversees the pastry program at Altamare. Offerings will include a luscious red velvet lamington with cream cheese gelato and toasted coconut crisps; robata grilled peaches served with a jasmine reduction, bruléed vanilla bean pound cake and caramel ice cream as well as a daily selection of house-made sorbets and ice creams.
TIKL’s reasonably priced wine list, hand-picked to complement and reflect the eclectic menu, will be created by owner Giordano, a wine expert with several decades experience and expertise. Perfect for Happy Hour or pre-dinner drinks, TIKL will also feature a bevy of hand-crafted signature cocktails, as well as a variety of domestic and imported beers, premium spirits, and an assortment of delicious sakes.
At TIKL, every guest dining inside the restaurant will have an opportunity to see Chef Stojanovic in action via the restaurant’s open-kitchen or up-close from one of the nearby communal tables. Embracing sleek, retro-inspired, industrial interiors, the 3,500 square foot eatery accommodates 95 guests in the dining room and an additional 40 in the outdoor “Beer Garden,” which will sport a laid-back, lounge ambiance.
Awash in a palette of dark browns, warm greys and pearly whites, TIKL’s interiors will be accented by steel beams, exposed concrete columns and Old-Chicago brick walls. Commanding attention will be a cool, wood-topped bar surrounded by dark-colored bar stools with creamy white upholstered seats and beautiful, overhead wine racks made of steel. Gorgeous, stainless steel pendant lights will hang from TIKL’s high ceilings, casting a perfect glow. An eye-catching, giant blackboard will display chef’s ever-changing, tantalizing menu creations. In addition to an oversized stylish mirror hanging on one of TIKL’s dining room walls, the space will be filled with tables made of reclaimed wood and comfy banquette seating. TIKL’s patio will offer al fresco dining amidst Brickell’s unparalleled skyline and the area’s metropolitan ambiance.
Slated to open late-July 2012, TIKL Raw Bar & Grill will be located at 1450 Brickell Avenue in downtown Miami. The restaurant will open Monday through Saturday for lunch and dinner service and will remain open past midnight with the last seating at 1 a.m. Ample metered and municipal parking will be available. Telephone: (305) 372-0620. www.tiklrestaurant.com
In the meantime, fans of Chef Stojanovic’s cuisine can see this top talent and his charismatic partner/owner Claudio Giordano, in action at Altamare, located at 1233 Lincoln Road on Miami Beach. The restaurant serves dinner nightly starting at 5 p.m. Telephone: (305) 532-3061. www.altamarerestaurant.com