In Princeton, Scott Anderson leads the charge for fine dining sourced from the locals

Until last fall, I knew Scott Anderson by reputation only. At Princeton’s elements (with a lowercase “e”), he is the gifted 38-year-old chef determined to establish his restaurant as one worthy of world-class status—while staying grounded in the neighborhood of local farmers and producers.

So I called for an interview. From our first long chat and through the coming months of visits, often spent among his kitchen crew and the farmers he works with, I found Anderson warm and humorous, with a passion for food and everything local, down to the pottery he uses in his restaurant’s dining room.  Read More…