• elements restaurant princeton nj

Welcome To Elements Restaurant In Princeton NJ


Besides being a new home for Anderson’s restless approach to redrawing daily menus from what’s ripe for the picking in central New Jersey farms, elements will also feel like home.New York Times: T Magazine

In 2008, along with business partner, Stephen Distler, Chef and Culinary Pioneer Scott Anderson opened elements, bringing to the Princeton restaurants scene a new dining experience. Seamlessly blending together progressive modernist cooking techniques with a superlative focus on fresh, locally sourced ingredients, Anderson tantalizes taste buds with his trademark “Interpretive-American” cuisine that ultimately draws out the purest flavors of each ingredient.

Chef Anderson is a firm believer in the power of collective consciousness, methodically teaching his kitchen staff the importance of collaboration amongst fellow chefs and local purveyors in order to collectively disrupt traditional kitchen boundaries and allow for unconventional culinary ideas to take root, flourish and move forward. Anderson and his team practice these beliefs daily, working with local farms and butchers daily in farming, foraging, curing and fermenting ingredients to execute their vision of transforming classic dishes into something completely new.

The new location at 66 Witherspoon St provides elements’ guests with an enhanced, interactive and personal dining experience. With just nine tables, all within view of the open kitchen, elements offers guests an inviting and intimate dining experience that lets them connect and feel at one with the chef. With only 28 seats, Anderson is able to add his personal touch to every artistically plated dish that goes through the kitchen, allowing for the team to deliver against its promise of heightened, unparalleled service for its guests.

view of open kitchen and downtown princeton


Elements is one of the premiere restaurants of the northeast, if not the country.” – Edible New Jersey

wood ear mushroom amuse

Chef Scott Anderson’s inventive and progressive approach to cooking has earned him the attention and accolades from some of the industry’s most authoritative voices, including The James Beard Foundation. Chef Anderson is a four years running James Beard semi-finalist for Best Chef in the Mid-Atlantic region and has been acclaimed a vanguard of modern Global-American cuisine.

Since first opening in Autumn 2008, elements has garnered the attention of national and regional media, receiving critical acclaim and stellar reviews from The New York Times, Esquire, New Jersey Monthly, Wine Spectator and Opinionated About Dining, among others.

Opinioned About Dining recently named elements #27 on the 2016 list of the Top 100 Restaurants in the U.S. Elements is also annual awarded in NJ Monthly’s Best Restaurants List, including the most recent 2016 round-up.


At Chef Scott Anderson’s Elements restaurant, whether you opt for the four-course tasting menu, the nine-course chef’s tasting menu or go a la carte, you’ll come away with memorable flavors and a whole new appreciation for what it means to eat well.” – Travel & Leisure

Here at elements, we believe every occasion should be treated like a special occasion. Every day of the week, guests are invited to indulge in a hand-crafted, seasonally-driven chef’s tasting menu full of thought-provoking flavor.

In developing our ever-changing menu, the team draws inspiration from the earth, championing what grows nearby. Our mornings are spent picking herbs and foraging for the ingredients that are seen in the evening’s dishes. The menu changes daily to reflect the freshest ingredients the Princeton-area has to offer that day.

On weeknights, guests can choose from a four-course prix-fixe menu (also available a la carte), a chef’s tasting (ranging from 10-12 courses) as well as a grand tasting (ranging from 17-22 courses; available with one-week prior notice). On weekends, a five-course tasting, the chef’s tasting or grand tasting menus are exclusively offered.

Each course – presented on earthenware plates and bowls commissioned by local artisans and potters – is delivered tableside by a member of our kitchen team, accompanied by a brief explanation of the dish’s components.

dishes presented on earthenware plates and bowls commissioned by local artisans and potters


There is no ‘I’ here, Anderson tells his staff. It’s a ‘we.’ I’d be a fool not to recognize this. I’m the coach, the conductor, but it’s the team that makes it so special here.”- Chef Scott Anderson for Edible Jersey

foraging at z food farm

Elements boasts an exceptional culinary team of movers and shakers looking to revolutionize the restaurant industry time and time again.

Having spent time in kitchens around the world, both Chef Anderson and Chef de Cuisine Mike Ryan are eager to bring an openness to inventive cuisine featuring international influences that marry local ingredients with global flavors.

Outside of the kitchen, the team enjoys traveling to restaurants across the nation, participating in guest chef dinners and observing the latest trends and techniques put to practice by his peers in order to hone in on their own skills.

Stephen Distler
Owner, elements & Mistral

Scott Anderson
Executive Chef and Co-Owner

Mike Ryan
Chef de Cuisine, elements

Fia Berisha
Director of Operations, elements & Mistral

Karen Ryfinski
Chef de Partie

Marin Nadalin
Maitre’d / Sommelier

#elementsprinceton on Instagram

Manatawny Cocktail featuring Manatawny Still white rum from Pennsylvania. White rum, grape, triple sec, lime and absinthe featuring a dehydrated grape skin rim with lemon, sugar and sumac.
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Fabrice Pouillon began the conversion to organic and biodynamic viticulture in 2003. He vinifies each parcel separately with 85% of the Vin Clairs fermented in tank and reminder in used oak barrels. There is 30% of reserve wine (Solera system) in this Brut made mostly of Pinot with 30% split bet. Chard and Meunier. Lovely aromas of hazelnut, thyme, violets, red apple, nutmeg and biscuit; palate is racy with gooseberries, lemon grass and mineral. 
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Bottling our Red Cedar “mugolio” from this past year. 
It’s made by mixing equal parts red cedar berries and sugar. Allowed to sit in a warm area for many months.  The sugars start to caramelize and get acidic.  What’s left over is a sweet, acidic and deep cedar flavored sauce.
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Cooking 23 of 33 orders of hickory smoked beef for a private event a few weeks back! Need someplace to have an event? Reserve now!
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Our house yuzu cordial was recently filtered and bottled for consumption! The cordial was made in the style of limoncello, with yuzu rinds, piths and seeds soaked in a neutral spirit for roughly 70 days, strained and sweetened. Sweet yet bitter, floral and effervescent, perfect to enjoy after your meal! 
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Kieran had some impressive tutors - Northern Rhone's  Pierre Gaillard, "flying winemaker" Michael Rolland, Paul Hobbs in Sonoma.. he chose to make his Syrah in Bennett Valley AVA from Vivio Vineyard nestled among three mountain peaks in maritime influenced part of Sonoma County.  2013 youthful Syrah is packed with pure blue/blackberry fruit, white pepper, bay leaf and spice box with smoky, meaty quality reminiscent of a fine Côte Rotie (Gaillard's influence)
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