Altamare's Simon Stojanovic Talks TIKL, Teams with Lindsay Autry for Chefs Dinner Updated

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

TIKL, the new small plates concept by Altamare's owner Claudio Giordano, chef Simon Stojanovic and general manager Frank Scottolini, is scheduled to bring a bit of Altamare's flair for fresh local seafood, to Brickell late Spring.

The 7,500-square-foot restaurant will feature a large bar area, extended happy hours (perfect for stressed out bankers to seek a little down time from their offices), and an extended small plates concept.

Though Altamare's executive chef Simon Stojanovic is known for his work with fresh, local seafood, he doesn't want TIKL to be pigeonholed as a seafood restaurant -- or anything else for that matter. "I'm not going to put a label on the cuisine. I'm just going to cook whatever I feel like cooking", he told Short Order. "So food could be inspired by Japanese cooking, or Vietnam, or the Middle East, home [Australia], or Italy. There's going to be a lot of raw seafood, because I like working with it, and maybe a sushi element, though I'm not planning on doing traditional rolls. We'll have nice, juicy Florida oysters from the east coast, shrimp, and stone crabs when they're in season."

Stojanovic said he wants TIKL to be a restaurant with "a lot of sharing going on. I want people to look at the menu and order some plates, keep a menu handy and order some more." The restaurant, which, by the way wasn't named after the Mayan site in Guatemala, will offer inexpensive plates, ("everything under 20 bucks, hopefully if I can work it," said Stojanovic) in a relaxed atmosphere with "good beer, good alcohol, and a nice sake selection."

If you can't wait until TIKL's late spring opening to sample some of the dishes, check out Altamare's guest chef dinner this Thursday, April 19 at 7 p.m. The meal is $80 per person, excluding tax and gratuity.

Altamare executive chef Simon Stojanovic and Top Chef alum Lindsay Autry are joining forces for a special five-course dinner. The menu will combine chef Autry's Southern-style cooking with a preview of dishes from TIKL by chef Stojanovic. Altamare's pastry chef, Michelle Cabrera will provide a sweet finish to the meal, which is limited to 20 guests. The menu is:


Swank Farms Green Salad

Grapefruit, pickled Key West pink shrimp, green goddess dressing

(Lindsay Autry)


Robata Grilled Dayboat Scallops

Butternut dashi, pumpkin seeds, lime zest

(Simon Stojanovic)

First Entree

Grilled Local Yellowjack

Fiery couscous risotto, chorizo,charred Swank Farms kale

(Lindsay Autry)

Second Entree

Duck Confit

Hudson Valley foie gras, cherries, apple crisps

(Simon Stojanovic)


Cantaloupe Tier

Herb sorbet, Kalamansi soda shot

Chocolate Petit Fours

Coffee and Tea

(Michelle Cabrera)

Updated: Short Order received word that the chef's dinner has been postponed due to an emergency in Lindsay Autry's family.  Short Order will update you with a new date and further information, as we are informed.

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.