elements in the Press/Media
What's New in Princeton?
US Route 1 covers Mistral opening
Opinionated About Dining | Top 100 US Restaurants
elements ranked #23
elements ranked number 23 in Opinionated About Dining's Top 100 US Restaurants list.
Scott Anderson named to 2013 James Beard Foundation Award semi-finalists
for Best Chef in mid-atlantic region category
Scott Anderson is the Archetype for Jersey's Young and Hungry Chefs
Inside New Jersey
From foie gras to funnel cakes, the multicourse, hours-long chefs-table tasting menu at elements in Princeton solidifies this restaurant’s status — as if you had reason to doubt — as the most significant restaurant in the state.
Read rest of the article here
A Damn Good Reason to Go to Princeton: Dining at elements
Normally I wouldn’t advocate jaunting across the Hudson River on a train or dealing with Holland Tunnel traffic just to have dinner, but on a recent Friday night I found myself doing just that—and it was totally worth it...
elements open for Dinner service Tuesday, November 6th
elements open again after short hurricane Sandy closure
elements featured in NJ Monthly's Top 25 Restaurants
"This is a restaurant that's always evolving, investigating, learning and looking to do better things," says executive chef Scott Anderson. Read more here.
elements featured in NJ Monthly magazine's Readers' Choice Poll
Best Lunch in Central New Jersey
elements awarded Wine Spectator award
second year in a row to receive this honor
Congratulations to Justin Kuruvilla, elements wine list is awarded the Best of Award of Excellence for the 2nd year in a row. Only 20 other restaurants in NJ have earned this distinction. Read more here
elements Scott Anderson provides delicious tip in Every Day with Rachael Ray magazine
a delicious use for citrus peels
Get Stocked for Summer
If you thought charcoal was the secret to the tastiest summer cooking...
elements Select in Opinionated About Dining's Top 100 Restaurants List
elements ranked number 35
elements restaurant is named #35 on Opinionated About Dining's Top 100 US restaurants list. See the full list here.
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.
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.
Chef Scott Anderson talks about Foodie Fridays
Chef Scott Anderson talks about Foodie Fridays
see the video here
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
Another Glass Please
Elements Restaurant receives the Two Glasses "Best Of" Award of Excellence from Wine Spectator!
Read more here
news 12 segment with elements
Princeton restaurant cooks with Jersey fresh produce
News 12 segment with elements See the complete video clip here.
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....
Cross the Delaware for fresh Bucks Count food, Culinary adventure awaits in "farm to fork" series
If you love your local farms, you may want to follow their produce and eggs across the river for a different kind of culinary adventure. In a novel approach to taking advantage of the bes of the current growing season...
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...
elements in princeton
You never know what you're going to find inside elements.
It might be strawberries grown a few miles away...
elements wine director - Justin Kuruvilla
by Patrick Walsh | Packet Publications
The poet W. B. Yeats once wrote, "in dreams begin responsibilities." And that’s how it seems to have worked out for Justin Kuruvilla, wine director at Elements restaurant in Princeton. "You could say that I essentially have my dream job: I get to taste exceptional food and wine for a living," Mr. Kuruvilla says.
Read the entire article.
I occasionally get stuck talking to wine collectors who can't seem to say enough about all the great vintages in their cellars. They'll rattle off a dozen classified-growth Bordeaux --Chateau This and Chateau That--and drop names like Sassicaia...
A Perfect Match
Spaghetti Carbonara with Beaujolais
The classic carbonara is a spaghetti and pancetta, with a quick sauce of egg and Parmigiano whipped in at the last moment and an aggressive grinding of black pepper lashed over the top.
a little history of elements
Dining Diary with Bob Lape
CBS's Bob Lape talks about elements restaurant's history.
about elements in Princeton
Dining Diary with Bob Lape
CBS's Bob Lape on elements restaurant from his Dining Diary.
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.
where to find kindai tuna
an blue fin alternative
With it being Earth Day and all, our thoughts turned slowly to bluefin tuna, and more specifically, how to cope with guilt of dreaming about eating it. Fortunately, many restaurants are attempting to add more sustainable alternatives to their seafood-heavy menus. The public’s attention has turned to kindai tuna, a farm-raised bluefin hatched in a Japanese laboratory. While recent discussions question whether this extremely rare and expensive fish is in fact “sustainable,” most agree it’s a step in the right direction (count Chicago chef Laurent Gras a big fan).
Read the entire article here.
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.
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.
Down on the Farms (and in the city)
elements' Scott Anderson at the James Beard House
At the other end of the casual-spiffy spectrum, local foodies unable to attend the James Beard House dinner by elements restaurant Chef Scott Anderson in New York City on July 13, don’t fret! The same tasting menu Chef Anderson will prepare for that event will be available at elements in Princeton from Monday, July 12 through Sunday, July 18, giving everyone the opportunity to sample this special menu in Princeton. (Please note, however that the restaurant is closed on July 13, since the staff will be in New York that night.)
Scott Anderson radio interview on Martha Stewart Living: Today Chef
elements executive chef and owner talks local organic cooking
elements' own Scott Anderson interviewed on Sirius radio Martha Stewart Living: Today Chef, talking about locally grown and organic cooking.
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.
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.
US Route 1 newspaper profiles elements restaurant
Serving Up Love: 9 Ways to Get Closer
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.
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.
Restaurant Review - elements
For many years, my husband and I would celebrate our wedding anniversary with the gourmand tasting menu at Ryland Inn in Whitehouse, NJ. Among Ryland Inn’s many honors and accolades, Chef-Owner Craig Shelton had won four James Beard Awards, and the establishment earned two “Extraordinary” ratings from the New York Times. The Inn’s estate had its own beautiful, well-tended garden to provide ingredients to the restaurant. The tasting menu was a journey of familiar and new flavors, presented as little works of art. The wine parings were impeccable.
Restaurant Review: Dining in the Future at elements
by Teresa Politano | The Newark Star Ledger
...It would be premature to christen Elements chef Scott Anderson as the Matisse of the culinary world. But Anderson is no doubt among the handful of young and progressive American chefs who are pushing American cuisine forward, who are preparing and pairing ingredients in a thoroughly new, modern and dynamic way.
elements receives Wine Spectator Award of Excellence 2009
from Wine Spectator
elements is proud to receive this prestigious honor.
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.
elements Defies the Usual Boundaries of Fine Dining
by Opinionated About Dining
Sometimes rather than finding a restaurant, the restaurant finds me. At least thatʼs my history with Elements in Princeton, New Jersey, when one day I noticed that people were linking to the OA blog from the restaurantʼs website. Curious about who was sending referrals my way, I contacted the restaurant to find out who they were. A few days later I received a response telling me they had recently opened, and in the correspondence that followed I found out that they were trying to model themselves after Blue Hill at Stone Barns.
by Dan Fatton | Bucks County Magazine
The stone, steel and glass facade of elements in Princeton sets the tone for the simple, fresh meals prepared inside on of Central Jersey's newest fine dining restaurants. Despite the extensive menu and complex ingredients, the food at owner-chef Scott Anderson's establishment is presented in a manner that evokes the same elegant simplicity as its atmosphere.
by Stan Parish | New Jersey Monthly Magazine
Halfway through a nine-course tasting menu at Elements, my friend looked up from a trio of thrillingly complex beef, tuna, and langoustine tartares with a sudden realization.
“We’re next door to a gas station,” he said.
It is hard to believe that a space this striking was until recently an auto-repair garage attached to that filling station. The chef’s tasting table faces a gargantuan open kitchen, once an auto-repair bay, and now gleaming with a double-sided flattop stove as big as a Hummer, slow-cooking CVap oven, and other state-of-the-art equipment that looks almost automotive in its complexity, plus a cooking and service staff big enough to conduct heart surgery. Elements, which opened in October of last year, is easily the best restaurant in America to replace a body shop and one of the best in New Jersey by any measure.
Scott Anderson's locally sourced menu might wander all over the globe
by Faith Bahadurian | The Packet
i just might start this review without using any capital letters, in homage to princeton’s new restaurant, elements, spelled with a small e, if you please.
Such artifice is rather precious, but i will put up with it, thanks to
chef/co-owner scott anderson’s delicious cuisine.
elements - awesome!
by Faith Bahadurian
I just can't resist somewhat scooping my own upcoming (12/26) Packet review of the new restaurant in town, elements. Let's just say I was very impressed with my recent dinner there, which included the Foie Gras Torchon appetizer at left. Scott Anderson is in his - ouch! - element here, with a highly imaginative global menu that ranges far and wide in interesting flavors and combinations.
elements crafts interpretive American cuisine
by Susan Sprague Yeske | NJ.com
It's easy to spot executive chef Scott Anderson in the open kitchen at elements, Princeton's new upscale restaurant. He's the one who rarely stops moving.
During his seven-days-a-week schedule, he's either working at one of the kitchen stations assembling a meal or checking a plate full of food before it makes its way out to the dining room.
New Dining Spot elements Gets Nod From Princeton VIPs
by Lauren Otis | The Packet Online
All the elements were present. Or, put another way, all were present at elements.
Princeton’s latest high-end dining venue, elements (spelled with a lowercase e) held it’s inaugural reception on Tuesday evening, drawing a lively crowd of area luminaries to sample food, drinks and experience the newly constructed dining space located at 163 Bayard Lane in the township in anticipation of the restaurant’s opening on Saturday.
Greening Our Eating Habits
by Pat Tanner | US Route 1 Newspaper
For a restaurant, what does the term “green practices” mean? After all, by its very nature, providing restaurant clientele with a comfortable, even luxurious, experience entails a huge carbon footprint and creates tremendous waste in everything from food and packaging to water and sewer use to indulgent heating and air conditioning. My favorite example of this last came when I dined over the summer at a restaurant on the Jersey shore that had a fire going in the fireplace while the walls flanking it were open, floor to ceiling, to the sea. Charming, yes. Responsible, no.
Myriad Wines Pair Well with Valley Shepherd Cheeses
by Lois Heyman | mycentraljersey.com
Whether you purchase New Jersey artisanal cheeses such as Valley Shepherd, Cherry Grove or Bobolink direct from the dairies, at their farmers' market outlets or sample them in a restaurant, finding the right wine to drink along with the cheese is easier than you might think.
What's New in Princeton and Central New Jersey?
by E.E. Whiting | US Route 1 Newspaper
New York dining, in all its glory, has come to Princeton. Your first clue that this will be no ordinary dinner date is the dramatically different, ultra-modern structure on Bayard Lane. Enter its sleek interior and you are surrounded by stone and steel, glass and wood, all in subdued tones. The architecture and the presentation of the food is a much a part of the decor as the modern art on the walls.
Princeton's elements filled with substance and style
by Cody Kendall | Newark Star-Ledger
The excitement generated by elements, Princeton’s newest restaurant, revs up in the parking lot. The walk to the entrance of the stone and steel building takes you by the glass-enclosed gleaming kitchen, a view guaranteed to create both anticipation and envy as you pass guests busy with treats at the two chef’s tasting tables.
elements press release
elements, Princeton's newest fine dining venue, hosted a unique wine appreciation dinner on Thursday, October 30, 2008, featuring arguably the most important ambassador of Italian wine culture.
elements video profile by shopprinceton.com
stone, steel and spectacular fare
Nov 2008, Princeton NJ - Stephen Distler, owner of the newly opened Elements Restaurant in Princeton introduced the Chef, Scott Anderson and his talented staff at a recent Open House. This video also includes some observations by Bob Steele, Architect of Elements, on the naming of Princeton's newest restaurant.
view the video
- What's New in Princeton?
- US Route 1 covers Mistral opening
- read more
(posted on 06/05/2013)
- Opinionated About Dining | Top 100 US Restaurants
- elements ranked #23
- elements ranked number 23 in Opinionated About Dining's Top 100 US Restaurants list.
(posted on 03/25/2013)
- Scott Anderson named to 2013 James Beard Foundation Award semi-finalists
- for Best Chef in mid-atlantic region category
(posted on 02/19/2013)
- Friday August 9th, Chef Jason Yu
- Join us and welcome Jason Yu from Oxheart in Houston TX and Alan Kaufman from Shibumi Farm in Princeton NJ. We will be collaborating on a dinner that focuses on wild and cultivated local mushrooms. Like Scott, Chef Jason Yu was also a 2013 James Beard Semi finalist in his region. Justin has [...]
- Monday 6/24 Chef Dominique Crenn & Designer John Shedd
- On Monday, June 24, Chef Dominique Crenn of the two Michelin starred Atelier Crenn in San Francisco, CA will work in conjunction with local New Jersey pottery designer John Shedd to produce a memorable seven-course tasting event. Shedd, who regularly creates custom service ware for elements, is designing a bowl that will aesthetically complement [...]
- Friday 5/17 Chef Matthias Merges & Cultured Pickle Shop
- On Friday, May 17th Chef Matthias Merges of Yusho in Chicago, IL will cook a seven-course meal with Chef Anderson, utilizing products from the Cultured Pickle Shop in Berkeley, CA created especially for the occasion. Pickling gurus Alex Hozven and Kevin Farley will spend weeks working closely with the two chefs to develop ingredients [...]
- Muddy Water
- Spring has sprung here at elements and so have the fresh ideas and beverages. The lastest to hit our non-alcoholic page is the the light but ugly spritzer we are calling Muddy water (due to it appearance). It is a specialty mocktail consisting of our house made cucumber “water”, red plum roobios Kombucha, a thyme [...]
- In the press: Hardies Perfection
- Our latest piece of press is from New York Magazine’s Grub Street. They sought out to find one new amazing, creative cocktail from each state. Can you guess who represented New Jersey? That’s right – elements Princeton. It was the quality of ingredients and the creative inspiration of our head bartender Jamie Dodge that made [...]
- In the press: Nomad
- It is our pleasure to share with you another write-up about the elements bar in the news. In a recent FirstWeFeast.com article about fashionable trends behind the bar (“10 Cocktail Trends You Need to Know”), the “Nomad” cocktail and a quote about the drink are featured. The Nomad is a non-alcoholic mocktail made with aloe [...]