Elements was included in a Zagat Philadelphia round-up of “6 Restaurants Worth a Drive From Philadelphia.” Full article can be read here by Kelly Alderfer Elements in Princeton, NJ Chef Scott Anderson has created a lot of buzz with the opening of Mistral in King of Prussia, but his original spot, Elements, in Princeton is a […]
Photo by Marisel Salazar elements was included in a NJ.com round-up of the “30 Best Meals: Top N.J. Places to Dine for Special Occasions,” noting that “Chef Scott Anderson is a genius, the archetype of the future of the restaurant business.” By Teresa Politano | For Inside Jersey Anderson’s journeys are impeccable, with some dishes […]
Thank you NJ Monthly and Eric Levin for including elements in “New Jersey’s Best 25 Restaurants of 2016!” NJ Monthly releases an annual list of the state’s finest dining experiences, chosen by their panel of food critics and reporters, led by deputy editor/dining editor Eric Levin. “Like the world-famous Noma in Copenhagen, Elements takes the […]
Original Article: http://www.princetonmagazine.com/chef-shinobu-namae-elements/ Photo Credit: MIURA PHOTO On April 23 & 24, one of Japan’s greatest chefs cooks for Princeton By Sarah Emily Gilbert Located in the heart of Tokyo, L’Effervescence restaurant is famed for its French-Japanese cuisine created by Chef Shinobu Namae. On Saturday, April 23 and Sunday, April 24, you can taste these international flavors […]
By Ilene Dube Article Source: http://www.princetonmagazine.com/a-dining-mecca-evolves/ Among other restaurants that move is elements, leaving its beautiful stone building on State Road (it always reminded me of the modernist Vandamn house in Hitchcock’s North by Northwest) and arriving on Witherspoon Street, upstairs from Mistral, also owned by Stephen Distler and elements Executive Chef Scott Anderson. Using, of […]
By Teresa Politano | For Inside Jersey Source: http://www.nj.com/inside-jersey/index.ssf/2016/03/review_scott_anderson_brings_elements_back_to_princeton.html#incart_river_index AT THE BAR, the ice for the cocktails is hand-cut into fat cubes for a slow melt and a 20-something mixology nerd sits in the corner, contemplating the careful construction of his drink. Two women discuss isolationism over a plate of Fanny Bay oysters, which, with those […]
by Brian Freedman Photograph by Jody Robinson Source: http://www.suburbanlifemagazine.com/articles/?articleid=1435 I have a thing for quail eggs, and I mean “thing” in the same way that love-struck teenagers use it to describe the object of their swooning affection. As a result of that deep-seated adoration, I order them whenever they appear on a menu, and, perhaps inevitably, […]
