Crust opening at Miami River

After 20-plus years of successfully operating fine dining restaurants across America, Chef Klime Kovaceski’s latest passion involves pizza – which is not as strange as it seems. 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.

Kovaceski’s next project found him delving into the delivery and takeout business. The idea of creating food that is easily accessible to everyone who lives or works in an area not only appeals to his instincts as a chef, but he also feels strongly that this is “the future of the hospitality industry.” So the concept of CRUST came to be created by Klime and his Australian wife Anita. The stylish restaurant aims to provide not just the best pizza in town (with toppings such as figs, pancetta and blue cheese; mozzarella and basil; and pesto-artichoke), but will also serve cuisine culled from chef Kovaceski’s personal recipes and prepared with his talented touch. The delivery service promises to be distinctive as well: Hot food brought to your door hot. And fast. Crust will be open next Tuesday at Miami River. Here is more information about Crust :


According to Urban Daddy :

“So call on Crust, a quirky charmer bearing countless variations of crispy pies, bubbly and delivery of said items into the wee hours, opening next Tuesday by the Miami River. This comes to you from Klime Kovaceski. You might recognize him as the chef behind Crystal Cafe. And now, he wants to make you some pizza. So he renovated a former paint shop and stocked it with an eclectic mix of chairs and tables, antique mirrors and an extra-wide wooden bar top for accommodating those pies. Nice guy, that Klime. You’ll have a few choices to make. Starting with the size of your pie (a slice, 10-inch, 14-inch or 16-inch). Then, the toppings. You’ve got over 40 of them to thoughtfully arrange. Think: chorizo, grilled octopus, candied walnuts, figs. And listen, they’ve got champagne. Make that happen. Now, about that 4am delivery. You’ll be able to do that… in a few weeks. And pretty much the entire menu will be fair game. Yep, including the wine and bubbly.”


According to New Times :

“The restaurant’s design will be led by Krsto Stamatovski from Studio K Architects, who has been friends with chef Kovaceski since moving from their native Macedonia three decades ago. A pizza concept for a chef specializing in fine dining isn’t all that out of the box. After all, James Beard winning chef John Besh owns Domenica, a pizza-centric restaurant in New Orleans and chef Kovaceski had been serving pizza at his Trio on the Bay to much success. Although the menu is still being finalized, expect chef-driven thin-crust pies incorporating traditional ingredients like mozzarella and basil, pesto and artichoke, as well as innovative toppings like fig, pancetta, and blue cheese. Other options include a Mediterranean pizza and a pie with baby arugula, shaved parmesan, and white truffle oil. In addition to in-house dining, Crust also will offer fast and hot delivery service, although it’s not yet known how far the radius fans out, but it’s safe to assume Brickell and downtown will be in the delivery area.” written by Laine Doss.


According to :

“Crust is not some nostalgic waltz into my past: I’ll leave the Greatest Hits routine for aging rock stars. It is, instead, a natural extension of my passion for feeding people and being part of the food world’s exciting present and future, Kovaceski told us. Pizzas on the menu will include: Mediterranean with fresh tomatoes, Kalamata olives, red onion and garlic; Truffled Pizza with tomato, arugula, shaved parmesan and white truffle oil; Pesto with pine  nut-basil pesto, artichokes, tomato and goat cheese; and Crust with fig, prosciutto and blue cheese.” written by Lesley Abravanel.


Stay tuned at Miami City Social for more information.