Acclaimed Chef Kovaceski Serves Distinctive Pizza and His Signature Italian Cuisine For Dine-In, Carryout & Delivery

Acclaimed chef/owner Klime Kovaceski and his Australian wife Anita are the proud owners of CRUST Restaurant, serving unparalleled pizza and modern Italian cuisine in the scenic and rapidly trending area by the Miami River.

CRUST offers 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 65-seat dining room also encompasses a lengthy 10-seat bar that is spacious enough for a comfortable dining experience.

Our 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, eggplant

and fire roasted peppers; and our signature namesake Pizza with fig, prosciutto & blue cheese. Pies such as these propelled CRUST onto the Thrillist Best Pizza guide.

Concerning the rest of the menu, let’s just say that over the last three decades, veteran chef Kovaceski has accumulated enough tried-and-true recipes to keep everyone happy! CRUST has earned Yelp’s coveted 2016 Top 50 Places to Eat in Miami, has nabbed the Open Table Diners’ Choice Award for 15 straight months, voted as Miami's #1 restaurant on TripAdvisor for 2015, 2016 and 2017, and was chosen as one of the Miami Herald's esteemed 2016 South Florida Food 50 honorees. Yet CRUST aims to be more than just a great place to dine: Carryout is available as well as a reliable delivery service covering thousands of residents and businesses in the Downtown, Brickell, Midtown and surrounding neighborhoods.

“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 compelling present and future.”