Food Quality: Extraordinary, The seasonal menu features the freshest ingredients that are mostly sourced from local farms and producers. These ingredients are prepared using progressive, modern techniques to draw out the purest flavors.
Service: Non traditional wait staff, professional & attentive. Traditional wait staff have been eliminated and replaced by the kitchen staff who cook the meals and deliver them to your tables where they explain the preparation and ingredients.
Ambiance/Decor: Luxurious and trendy with open, exposed, beamed ceilings. Walls are earth toned and adorned with a large mural in the main dining area.
Overall Rating: 4 Stars - One of the Best restaurants in New Jersey
Note: Four star Rating System from 1/2 Star = poor to Four stars = Best in Class
Fare: Interpretive New American
Price: Very Expensive
Noise Level: Moderate
Dress: Upscale Casual
Recommended For: Diners who are open to a new non-traditional dining experience with a creative, inspired menu using fresh farm to table ingredients in an upscale, trendy setting.
Not Recommended For: Budget conscious diners who prefer traditional fine dining amenities in a more formal, old world atmosphere.
Recommended dishes: Recommended dishes: When available, The Wagyu Beef with grilled, brown enoki mushrooms, and buckwheat; The Kasuzuke Ocean Trout smoked, roe, and broth; and The Pheasant potato gratin, hazelnut, sauce albufera.
Liquor: Full service bar service shared with Mistrals restaurant on the lower level.
Elements is one of the best restaurants in New Jersey, located atop Mistral restaurant. Both Mistral restaurant and Elements are the creations of co-owners Steve Distler and famed chef Scott Anderson.
Elements is a small restaurant with the dining area having seating at nine tables for 28 with every seat having a view of the open kitchen. The decor is luxurious and trendy with open, exposed, beamed ceilings. Walls are earth toned and adorned with a large mural in the main dining area. Tables in the main dining area are spaced comfortably apart with seating for two or four. Parties of four or more are seated into one of two private dining rooms, creating an intimate dining experience.
The dining experience at Elements is unique and not likely to be found in other New Jersey restaurants.
It begins with the entrance to Elements. As you approach the entrance, you are escorted into the elevator by a hostess who accompanies you to the second floor restaurant where you are turned over to another hostess that guides you to your table.
The service model used at Elements has been adopted from many California restaurants and is unique to New Jersey. Traditional wait staff have been eliminated and replaced by the kitchen staff who cook the meals and deliver them to your tables where they explain the preparation and ingredients.
Note: Under Federal law, tip credits may not be applied to cooks, dishwashers, or runners. Instead the restaurant will add a 20 percent guest service charge.
The seasonally driven, new American menu with Japanese/Asian influences changes daily to feature the freshest ingredients that are mostly sourced from local farms and producers. These ingredients are prepared using progressive, modern techniques to draw out the purest flavors. Most of the fresh farm produce is sourced from Dave Zaback's organic Z food farm in Lawrenceville.
The menu format is based on prix fixe menus with a four -course prix fixe (that can be served a la carte) on weekdays only, and a five course prix fixe menu on Friday and Saturday evenings.
In addition to the main dining room, Elements's features two private dining rooms, which can accommodate a combined total of 40 individuals.
Limited street metered parking. A private parking garage is within walking distance at Chambers Street and Hulfish Street.
Elements is open five days/week; Tuesday through Thursday: 5:00 pm to 9:00 pm; Friday & Saturday: 5:00 pm to 10:00pm
They are also open all weekend during Princeton University Reunions & Graduations, and open Sundays for Easter & Mother's Day.
(updated: December, 2019)
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