Elements Just Made #27 On The Top 100 U.S. Restaurants 2016 By Opinionated About Dining
Here is the excerpt from OAD from 2014 as we were informed they update the rankings yearly, but the descriptions take longer:
“This restaurant has quietly moved up our list from a ranking of 30 in 2010; given recent reviews, it seems poised to crack our top 20 in 2014. At the heart of chef Scott Anderson’s success are the terrific ingredients that come from the Garden State, which he utilizes in dishes like diver scallops harvested from the Jersey Shore and served with ham, split peas and morels, and Anderson’s rice-less mushroom risotto – finely diced mushrooms, mushroom broth, tomato, parmesan and white truffles. Comments were effusive: “absolutely a top-notch dining experience driven by creativity and a dedication to acquiring the best product”; “I’ve eaten at the chef’s table on six different occasions and it keeps getting better”; and “the most creative restaurant between New York and Washington, D.C., and absolutely worth a special trip.” The restaurant is moving into a new location in the spring of 2015.”
You can check out all the top 100 Restaurants here: http://www.opinionatedaboutdining.com/2016/us.html
Recent Guest Reviews
“The new Elements in downtown Princeton is amazing. Very intimate, personal experience, open kitchen, great, creative, innovative food on the second floor of Mistral. This place is in its own category in Princeton!” –Ivan M
“The tastes will be unlike anything you have experienced. Even food you thought you knew will be transformed in new and exciting ways.” –Vince S.
“The service is the best in Princeton by a long mile. It’s the sort of service that you expect to see in an NY Times 3-4 star reviewed sort of place.” –Rich W.
“The food was unique, fresh and above all else delicious. The combinations of flavored and textures were perfectly balanced and masterfully combined by chef Scott Anderson.” –Shaun L.
“Had one of the best meals of my life last night at Elements!!! Scott Anderson is a genius and the staff and kitchen team are perfection! The music rocks too! Perfect night” –Rachel Medina Castaldi
Weeknight Four Course
menu price $79 | beverage pairing $45
all items available al a carte
First Course
Grilled Butter Lettuce
mustard vinaigrette, shallot, goat cheese
Line Caught Bass Ceviche
citrus, coconut, cardamom
Fennel Salad
baby spinach, endive, brandade, beets, scallion
Live Scallop
cabbage, ginger, shallot, sesame
Second Course
Tortellini
beet, mushroom, goat cheese
Turnip Soup
grilled corned beef, mustard, cabbage
Foie Gras Terrine
endive marmalade, cornbread, cumin, peanut
$8 supplement
Agnolotti
braised beef, turnip, pistachio
Wagyu Rib Meat
red corn, leeks, chamomile
Third Course
New Jersey Scallops
sunchoke latke, apple, cabbage, mustard
Winter Fluke
salsify, spinach, cipollini, red wine
Guinea Hen
potato gratin, cardoon, sauce albufera
Venison
carrot, goat cheese, scallion, hazelnut
Ribeye
black rice, bbq, pickled salad
OR
Japanese Snow Beef
from Hokkaido $50 supplement
Fourth Course
Sweet Potato
cake, ice cream, walnut
Chocolate Ganache
pumpkin, paprika, walnut, guajillo
Vermouth
buckwheat, fennel, hazelnut
Stayman Winesap Apple
peanut, rosemary, white chocolate
As our menus are seasonally driven, please note that the above menus are for illustration only and subject to change. With notice, we will happily accommodate any dietary restrictions.
Make A Reservation
“First visit this past weekend. It was an experience I really wasn’t prepared for. Overwhelmed by the attention to detail down to timing of service, order of dishes and temperature and texture of every piece of food. Each dish presented something that knocked my socks off. The friendliness of the staff keeps everything light, this is not an uptight venue. I loved the wines offered for the tasting dinner, they were unique and perfectly matched to the menu. The sommelier was enthusiastic, very receptive to questions and clearly takes a lot of pride in what he does. Amazing job by every single person there from the front of the house to the waitstaff and of course the very talented chefs in the kitchen.” –Christopher Ryan