A Summery Sashimi Salad and Chrysanthemum Cocktail

ny times elements princeton review

The New York Times – T Magazine

By Adam Robb

Original Article: http://tmagazine.blogs.nytimes.com/2015/08/11/elements-recipes-sashimi-salad-chrysanthemum-cocktail/?_r=0

Earlier this summer, the New Jersey chef Scott Anderson opened the doors to Princeton’s Mistral Bar, the spirituous neighbor of his year-old Witherspoon Street bistro Mistral. Inside, university professors and foodie types congregate for effervescent cocktails fizzy with homegrown kombuchas and irreverent bar snacks like beef tendon chicharrones dappled with marrow creme. And this evening, in a hidden corner of Mistral Bar, a newly installed elevator will deliver diners to a relocated Elements, the acclaimed haute seasonal restaurant Anderson and co-owner Steve Distler had operated on nearby Bayard Lane since 2008.

Besides being a new home for Anderson’s restless approach to redrawing daily menus from what’s ripe for the picking at central New Jersey farms, his new restaurant will also feel like home. “I’m not a big entertainer. I enjoy my alone time more than not,” says Anderson, who seeks solitude fishing for mahi in the Bahamas and foraging wild mitsuba on long hikes in the Adirondacks. “But making something and watching someone else eat it is what does it for me.” To accommodate his appetite for hospitality, his dining room’s 28 seats offer unfettered views of an open kitchen, from which Anderson and his four chefs will personally serve and walk customers through the dishes they have prepared.

The Elements chef de cuisine, Mike Ryan, visits Z Food Farm each morning to harvest fresh produce before drawing up the day’s menu. Read More…