66 Witherspoon Street, Princeton NJ 08542
609.688.8808 | elementsprinceton.com
Since first opening in Autumn 2008, elements has garnered the attention of national media and has received critical acclaim from The New York Times, Esquire, New Jersey Monthly, Wine Spectator, among others. The recent move to downtown Princeton proves that a year off only strengthened Chef Scott Anderson’s resolve to provide the best dining experience within the state, in what New York Magazine’s award-winning food blog Grub Street calls a ‘Michelin-caliber experience to suburban New Jersey.’
With just nine tables in the main dining room – all within view of the open kitchen – and seating for approximately 26 guests, the new space at 66 Witherspoon Street unites the front and back of the restaurant, allowing for the team to deliver against its promise of a heightened, unparalleled service for its guests.
Upon entry, your senses are sent dancing by the restaurant’s warm and welcoming décor – which features vaulted ceilings, exposed wood trusses and beams and exquisite use of natural light, including a Mondrian-glass wall at the front of the restaurant – and the aromas of the food being prepared by Anderson’s team of chefs in plain sight.
Each course – presented on earthenware plates and bowls commissioned by Rocky Hill, NJ artisan/potter John Shedd – is delivered tableside by a member of the kitchen team, accompanied by a brief explanation of the dish’s components. The team places a superlative focus on fresh, local ingredients, utilizing progressive, modern techniques to draw out an ingredient’s purest flavors in creating Anderson’s – named as a semi-finalist by the James Beard Foundation for the past three years for Best Mid-Atlantic Chef – trademark ‘interpretive-American’ cuisine.
The seasonally driven menu changes daily to feature the freshest ingredients, a majority of which is sourced from local farmers and producers so as to execute the best food possible. On weeknights, guests can choose from an offering of the chef’s tasting (ranging from 10-12 courses) and grand tasting (ranging from 17-22 courses; available with one-week prior notice) as well as a four-course prix-fixe a la carte menu. On weekends, a five-course tasting, the chef’s tasting or grand tasting menus are exclusively offered. As with the menu, the beverage pairing changes daily, with wine director Carl Rohrbach, DWS working with the chefs to identify beverages that work alongside the constructional components of each dish and best complement its flavors. As such, while rooted in wine, the beverage pairing may also feature beer, sake, craft-cocktails, broths, coffees and/or teas.
In addition to the main dining room, elements features two private dining rooms, which, when combined, can accommodate groups of up to 40 guests. Reservations are recommended and can be made by phone at 609.688.8808 or online at www.elementsprinceton.com.