Unique ingredients are the initial allure of elements. But there is more. Chef Scott Anderson can craft tasting menus that introduce the new, present the familiar as novelty, or concoct different flavor from the known. He weaves a few popular narratives – farm and forage, cure and ferment, whole animal and plant – into his own brand of “interpretive American cuisine.” But, perhaps more apt, as DocSconz wrote, it is better described as an “interpreter of the moment“, albeit one that rode those waves before they broke.1 Exploration is at the heart of elements and drives it to be one of America’s better restaurants.
poached egg, salsify, beet puree, carrots