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.
series of amuse – local zucchini soup, french breakfast radish, yellow squash crostini
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