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    TIL Raw Bar & Grill

    TIKL Raw Bar & Grill:  The team behind Miami Beach’s Altamare, veteran restaurateur Claudio Giordano, executive chef Simon Stojanovic and general manager Frank Scottolini –have recently expanded over the bridge to Brickell’s bustling restaurant and nightlife district with the opening of TIKL Raw Bar & Grill. The new indoor/outdoor eatery boasts a menu of enticing small plates served in a chic, contemporary, unpretentious setting.  TIKL’s moderately priced menu features a variety of meant-to-be-shared dishes made with local, seasonal ingredients, such as cured Tasmanian ocean trout with scallops, hearts of palm and preserved Meyer lemon or a Wagyu carpaccio with artichoke, crispy fennel, ponzu, and truffle oil. Items hot off TIKL’s Japanese double-robata grill range from tender Korean skirt steak with citrus soy, kimchi and scallion; day boat scallops with butternut dashi, pumpkin seeds and lime zest to Australian lobster tail with a miso-butter glaze.  Awash in a palette of dark browns, warm greys and pearly whites, TIKL’s interiors are accented by steel beams, exposed concrete columns and Old Chicago brick walls. An eye-catching, giant blackboard displays chef’s ever-changing, tantalizing menu creations. TIKL Raw Bar & Grill, located at 1450 Brickell Avenue, sports a cool, loungey atmosphere with a full bar, perfect for downtown Miami’s power crowd.Telephone: (305) 372-0620. www.tiklrestaurant.com


    Chef Simon Stojanovic, a native-Australian of Yugoslavian dissent, began his career as an apprentice in Perth, Western Australia, where he worked in a variety of venues under some of the city’s most well-respected chefs, working towards and in due course receiving his chef certification.
    Leaving Oz, Chef Simon set his sights on Europe, with a plan to travel abroad and experience a variety of foods and cultures. He first landed in London, and quickly landed a Sous Chef position with the renowned Browns Restaurant Group where he worked for over a year learning his trade. After London it was off to the French Alps. The French Alps were the perfect setting for Chef Simon to refine much of the classic technique he uses today, apprenticing under a master chef… and becoming quite the snow-boarder too.
    After a short jaunt back to England it was Off To The Caribbean, where Chef Simon spent the next few years working as chef in a couple of Barbados’s most respected restaurants.












    As all roads lead to Miami, by 1999 Chef Simon established his presence in Miami Beach working for Michael Schwartz at Nemo for years, until well seasoned. In 2005 Chef had an opportunity to open the Setai in Miami Beach. Eventually he re-joined Chef Michael Schwartz as his right hand man for the launch of Michael’s Genuine, in Miami’s Design District.
    Chef Simon’s journey, that started Down Under, has today brought him around the world to Altamare in South Beach, partnering up with highly-acclaimed restaurateur Claudio Giordano who has owned and operated a number of Miami and Miami Beach’s finest and most-respected restaurants. Chef Simon’s seafood-focused food philosophy can most easily be summed up as sustainable, simple, and local… in protein and in produce, and there is no place where his philosophy is more evident than at Altamare. And look forward to more of what Chef Simon has on the hook as he and Claudio launch TIKL, a small-plates concept  opening this upcoming week in 1450 Brickel ave.  The food SUPERB,  the service   flawless and tha ambiance is just what Brickell has benn missing!

    Take the time and visit this new place, you will love it!

    My favorites:

    Steamed Mussels (favorite of the chef)

    The Octupus with chorizo was to dye for!

    The Porter house made to perfection

    Make sure you try the Chocolate tasting for dessert Yummy!
    Susan Stipcianos