Along with the raw options were tiraditos and rotating special rolls, which Stojanovic says he leaves to his roll guy, Duksum Lee. When we visited, sliced hogfish, dressed with uni sauce and enoki mushrooms, was being offered, though we didn't try it.
An unassuming grilled eggplant ($5) was one of the highlights of our evening visit. The whole fruit was peeled and roasted with the stem on. The execution, along with a generous streak of smooth romesco sauce, made for a great presentation. The creamy, garlicky flesh provided flavor to match.
Waiters were knowledgeable about the menu and were attentive throughout the meal, an important quality when dozens of plates can pass across a table in a single sitting.
Much like the building it occupies, Tikl is something new to Brickell. But it's not a new concept to Miami, and its menu is less exciting than some other small-plate restaurants. However, dishes are thoughtful and flavorful without using too many ingredients. Tikl is certainly deserving of more than a hurried lunch with colleagues and, I hope, is a predictor of things to come for this fast-growing urban center.