Five Star Restaurant Philosophy

Executive Chef Scott Anderson chose the name "elements" for the restaurant because he is passionate about sourcing fresh, local, organic ingredients and sustainably raised meats and seafood. He wants the very elements of your meal to play a major role in the taste of it. Then he and his team work to reveal the complementary flavor dimensions inherent in the elements by skillfully combining them—often in edgy new ways. Restaurant menus change constantly here, making this the dinner restaurant that is excitingly different every time you return.

Farm to Table American Cuisine

If you're a foodie, you want to know where—and how--your food grew. It's fascinating, it's a good health practice and it provides extra pleasure from everyday experiences, like a meal with friends. elements is the American restaurant serving local steak and seafood, but with global influences in seasoning and cooking methods. A true culinary adventure!

Casual Dining Atmosphere

People tell us elements has a healthy organic restaurant atmosphere: uncluttered, clean and well-lighted. We appreciate that, because we want to welcome you for fancy dining, Sunday brunch, weekday lunch, and any meal you want to enjoy to the fullest.

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)