5@5 Mixologist Mattias Hagglund

5 Ingredients You Might Not Think of Including in Cocktails

Our managing editor already waxed poetic about the refreshing revelation that is tomatoes and booze. Now, it's Mattias Hägglund's turn to get in the mix and raise up those unsung heroes of the cocktail world. Perhaps we should mention he's the mixologist at elements in Princeton, New Jersey - so let's just say being behind the bar is kind of his thing.

Five Ingredients That You Might Not Think of Including in Cocktails, But Really Should: Mattias Hägglund

read the entire post here.

(posted on 08/06/2010)

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)

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Chef’s table August 2010

This photoset was taken by Cathy Ho who recently dined at our chef’s table. She also has a great blog where she documents her meals at some amazing restaurants.

Z food farm

Our friend David Zaback from Z food farm in Lawrenceville, NJ is growing some of the best produce in the state right now. We have known and worked with David for a number of years now and we are amazed the high quality of his produce. We developed a dish around what David has growing [...]

Many, many dishes

We have documenting as many dishes as possible over the last two years. Here’s a link to our savory dishes that I just uploaded to flickr. This probably covers about 35% of the dishes we have done here which works out to about 1000 shots. I wish I had the time to shoot each dish, [...]

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Beets and Cocktails!

Meet our friend Farmer David.  He runs Z Food Farm right down the road from us, and is responsible for bringing elements lots of excellent produce.  In fact the beets he’s been bringing us have been so good that I couldn’t resist using them in a cocktail.  Have an open mind?  Good.  It’s tasty. I played [...]

Avenue (K)

So a good friend of ours was recently in London for a business trip.  While there he enjoyed a cocktail so much that he brought home the recipe and asked that we play around with it a bit.  His name is Kevin, and the cocktail was The Avenue, which Ted ‘Dr. Cocktail’ Haigh discusses in [...]

V.E.P. Chartreuse

If it doesn’t already seem like herbal liqueurs are a regular feature in the bar here at elements, let me establish that fact now: they are, and hopefully always will be.  I’ve mentioned before how much I appreciate the hard work of monks.  Here’s yet another reason. V.E.P. Chartreuse (that stands for Vieillissement Exceptionnellement Prolongé, or [...]

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