Elements Princeton Reviewed by DC Dining

Our Story Elements Princeton Table

Originally posted here: http://reviews.dcdining.com/2015/12/07/elements-princeton-nj/

REVIEW HIGHLIGHTS
· On Rockwell’s decision to dine at elements: “I knew absolutely nothing about Elements before having arrived at the restaurant, and had no preconceived expectations. When I left the restaurant, I realized that I’d had my first Michelin 2-star-quality dining experience in (I’m embarrassed to say) a couple of years.

· On Rockwell’s interaction with hostess at Mistral: “At that precise moment, it was as if a Four-Star General had appeared in an officer’s dining hall: She immediately took on a different countenance – not in a way that downplays the importance of Mistral’s diners, but in a way that signaled to me that I had just been vaulted into VIP status – in a way that told me she instantly recognized that I had come to dine, and to dine well.

· On the differences between the ‘new’ and ‘old’ elements: My guess is that if you have not been to the “new” Elements, then you have not been to Elements. This restaurant is not a “James Beard Semifinalist”; assuming they don’t change things, this restaurant is a future regional winner, with probable future consideration for a national award.

· On Carl Rohrbach: ‘I turned myself over to the *very* capable sommelier, Carl Harrison Rohrbach, for a Tier 1 Wine Pairing ($65) which provided me with a different wine for nearly every course, and as different as these courses were, one from another, the pairings were of prime importance – even more importantly, the pairings were absolutely brilliant.

· On Chef Mike Ryan and service experience: ‘In order to create a more intimate link between kitchen and diner, each course was presented and explained by a different member of the kitchen staff (including the Executive Chef, Scott Anderson, and the outstanding Sous Chef, Mike Ryan, who created and served the amazing Kasuzuke Ocean Trout tableside – this Michelin 3-star dish, along with the Patranque, are two courses I’ll remember for the rest of my life.’