Chef's Table

elements has a constantly changing menu in the dining room. If you'd like even more new adventures in dining, try the Chef's Table, our nine-course menu, served in the kitchen, and available for one to ten diners.

Using his palette of that day's freshest, most appealing elements, he will send out to your table a series of tasting courses so you can sample many tastes, textures, and foods. Usually, he serves several appetizer courses, then using principles of contrast and harmony, several courses of fish, vegetables and meat, and finally maybe a savory and then a dessert course.

Diners enjoy the range of flavors, colors, and even cuisines represented. It's likely to be very global, with Asian, Mediterranean and European inspirations and references. It's delightful for a group to enjoy, because there is so much to talk about, and the spectrum of foods being served inspires great sprawling conversations between your guests and our captains and chefs.

Reserve a place at the Chef's Table for your next dinner at elements. Nine courses, $125 per person, and a memorable dining experience. Our General Manager will be happy to help you pair wines with the chef's selections.

News

elements' Scott Anderson on his Best Meal of 2011
as published in Opinionated About Dining (OAD): I always find the Meal of the Year post to be highly informative. Not only does it include a number of restaurants that I never heard of before, it allows me to keep track of important trends in the world of fine dining. Among the things that I learned from this year’s responses are the following:

Read the rest including Scott's responses here.

(posted on 12/20/2011)

Scott Anderson one of Esquire Magazine's Best New Chefs of 2011
"If Anderson had merely given Princeton its one great eatery, he'd be a hero, but he is in fact in the vanguard of modern global-American cuisine.": Scott Anderson has been selected as one of Esquire Magazine's Best New Chefs of 2011. See the article here.

(posted on 10/11/2011)

Chef Scott Anderson talks about Foodie Fridays
: Chef Scott Anderson talks about Foodie Fridays

see the video here

(posted on 07/27/2011)

A Tale Between Two Cities
: elements now rated one of New Jersey's top 25 restaurants, among the finest in the region.

Read more here

(posted on 07/20/2011)

Another Glass Please
: Elements Restaurant receives the Two Glasses "Best Of" Award of Excellence from Wine Spectator!

Read more here

(posted on 07/20/2011)

news 12 segment with elements
Princeton restaurant cooks with Jersey fresh produce: News 12 segment with elements See the complete video clip here.

(posted on 07/01/2011)

elements chef/owner wins Jersey Seafood Challenge
by Peter Genovese: Sixteen chefs from all corners of the state competed in the Jersey Seafood Challenge at the governor's mansion today....

(posted on 07/01/2011)

Chef on Chef
Dora Dunn talks anything but turkey with Scott Anderson of elements: Don't tell Eddie I said this; the truth is that despite some shocking bad meals and some edgy conversations, reviewing restaurants and interviewing chefs is not exactly worthy of hardship pay...

(posted on 06/24/2011)

gourmet destinations
elements in princeton: You never know what you're going to find inside elements.

It might be strawberries grown a few miles away...

(posted on 06/14/2011)

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)