CRUST Debuts In Trending Miami River District
Acclaimed chef/owner Klime Kovaceski and his Australian wife Anita are proud to announce the opening of CRUST Restaurant, serving unparalleled pizza and modern Mediterranean cuisine in the scenic and rapidly trending area by the Miami River.
After 20-plus years of successfully operating fine dining restaurants across America, Chef Kovaceski’s latest passion involves pizza – which is not as strange as it may seem.
In 2008, Klime was part of the creative team behind MEZ in Charlotte, North Carolina, which combined a theater, restaurant and nightclub in one complex. The need for food with mass appeal resulted in a pizza featured as one of Charlotte Magazine’s favorite dishes. Two years later, during the chef’s helm at Trio on the Bay in Miami Beach, The Miami Herald enthusiastically touted his “charmingly misshapen, thin-crust pizzas.”
CRUST promises a unique dining experience, starting with the structure itself: The 2,400sf standalone Art Deco building, formerly a private home built in the 1950s, has retained its original charm by way of elegant geometric lines, striking Deco columns, and a lofty 14-foot ceiling. The cool and casual 50-seat dining room also encompasses a lengthy bar, with a breezy 40-seat outdoor patio set to open in the near future.
Pizza toppings utilize the freshest ingredients and feature tantalizing choices such as Truffled Pizza with arugula, parmesan and truffle oil; Mediterranean Pizza with feta cheese, kalamata olives, grilled eggplant and fire roasted peppers; and the signature CRUST Pizza with fig, prosciutto & blue cheese.
Concerning the rest of the menu, let’s just say that veteran chef Kovaceski was into cooking Mediterranean before cooking Mediterranean was cool.
Yet CRUST aims to be more than just a great place to dine: Take-out is available as well as a peerless delivery service covering thousands of residents and businesses in the Downtown, Brickell and Midtown neighborhoods.
“This is not some nostalgic waltz into my past,” Klime explains. “I’ll leave the Greatest Hits routine for aging rock stars. CRUST is, instead, a natural extension of my passion for feeding people and being part of the food world’s compelling present and future.”
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