ChuckEats on elements

Chuck's unique take on elements

Elements is very much a restaurant in the Michel Bras vein, arguably more exciting than anything in New York City (well, I do love that Keste pizza.) While it may not have all of the three-star refined touches of Jean Georges or Per Se, it does have an identity and focus that neither of those restaurants, or others, can lay claim to. There are rough edges here and there that serve more as character than flaws. If the restaurant continues to develop under Chef Scott Anderson, and this report one year later suggests it has, it will grow into a solid two-star quality restaurant shortly...

Read the entire post here.

(posted on 07/28/2010)

elements selected to 25 best restaurants in New Jersey

The NJ Monthly 2010 best list is out

elements is proud to be selected among the 25 best restaurants in New Jersey by NJ Monthly.

(posted on 07/28/2010)

restaurant review - New York Times

Locally Rooted Flavors that Belie Their Setting

WHEN you make a last-minute dinner reservation for a Saturday night, you take what you can get. At Elements in Princeton, we were offered two seats at the four-seat bar for an hour before another party was scheduled to claim them. We took them, gambling that there would be a no-show. We lost.

(posted on 05/10/2010)

elements Chosen One of Thirty Most Important US Restaurants

Survey conducted by Opinionated About Dining

elements was selected from thousands of US Restaurants as one of the thirty most important restaurants through a survey of 1900 participants. Read the entire survey here.

(posted on 02/09/2010)

US Route 1 newspaper profiles elements restaurant

Serving Up Love: 9 Ways to Get Closer

The Foodie

This one's a no-brainer. Book the chef's table at elements. Make sure Joe Sparatta, the sous chef is going to be there and his lovely wife, Emilia, who is the sommelier. Tucked away from the rest of the restaurant, the chef's table (there are actually two) is situated in its own nook with a full view of the open kitchen, which our writer, Pat Tanner, says runs like a well-oiled machine. read the complete article online here.

(posted on 02/04/2010)

elements: an ivy league education in gastronomy

by Liz Harcharek | Princeton Magazine

Foodies: go no further than elements -- the award-winning restaurant at 163 Bayard Lane -- to graduate summa cum laude from Princeton. Celebrating its one year anniversary this October. elements offers a major in the three 'E's: education, experience and enjoyment.

(posted on 11/06/2009)

elements receives Wine Spectator Award of Excellence 2009

from Wine Spectator

elements is proud to receive this prestigious honor.

(posted on 07/31/2009)

elements selected in New Jersey Monthly 25 Best Restaurants of 2009

from New Jersey Monthly

Squeezed by rising food costs and customers cutting back, restaurants are trying harder than ever to please. The best of the best provide exceptional food, service, andambience at every price level—affordable luxury for lean times.

(posted on 07/31/2009)

> view press section

Carrot cake

A new version of carrot cake, this was one of the dishes that we did for the upcoming fall issue of art culinaire. The carrot cake is made with local whole wheat flour from Oak grove mills in NJ. Local carrots are used in the cake, carrot-ginger puree and the carrot chips. We also added [...]

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9/4/2010 outstanding in the field farm dinner, tickets on sale now

For a second year in a row, Chef Scott Anderson and Crew have been invited to participate with Jim Denevan’s  Outstanding in the Field. Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 they have set the long table at farms or gardens, on mountain tops or [...]

elements is going to New York, James Beard House Dinner 7/13

On Tuesday July 13th, our very own Chef Scott Anderson will be presenting his Interpretaive American Cuisine to foodies & wine enthusiasts alike at the James Beard House.  Steeped in tradition, the Beard house has a legacy of cultivating new talant, encouraging growth in the culinary field,  and is “dedicated to exploring the way food enriches [...]

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the Luminor

Monks are wonderful people.  Aside from their many other contributions to society they’ve been good enough to support their monasteries for centuries by producing such excellent goods as wine, cheese, beers, and spirits for the rest of the world.  Chartreuse is made by Carthusian monks north of Grenoble, France; and has been for centuries.  With [...]

Banks rum aviation

Recently we brought in a rum that is brand-new to market.  Vegetal, peppery and very full-bodied; it’s a blend of aged rums from Jamaica, Trinidad, Guyana, Barbados and Indonesian Java.  That last island, Java, is known for their particular variant of rum known as Arrack.  A popular component of many punches well over a century [...]

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