PRINCETON, NJ Restaurant Dining Guide Announcement

Every year, New Jersey Monthly compiles a list of the 25 Best Restaurants in New Jersey based on the chefs’ ability to use fresh, local, sustainable and farm-to-table foods in a creative and stylistic way. The Hall Company is proud to announce that two of our clients, elements (163 Bayard Lane, Princeton, 609-924-0078, www.elementsprinceton.com) and Ninety Acres (2 Main St, Peapack-Gladstone, 908-901-9500, www.ninetyacres.com) made the grade, both for the second year in a row!  With seasonable and always-changing menus, these two restaurants are must-visit dining destinations that keep diners returning again and again.

 

elements in Princeton, NJ was highlighted for its variety of over 100 types of vegetables, herbs, greens, and fruits, most of which are locally grown. Executive Chef Scott Anderson explains that what makes elements so unique is the staff’s tendency to compose dishes starting with the produce rather than protein, unlike most other restaurants. This results in an ability to be more creative and a menu that is anything but static. This culinary style also allows the chefs at elements to create dishes that are adventurous, intriguing, and most importantly, fun.  Anderson prides himself on taking unique twists on classic favorites, putting forth dishes such as Spaghetti Carbonara with bacon, peas and duck egg,  48-hour Short Ribs with tomato, basil, balsamic and bread, and Scallop Corndogs with local cornmeal, jalapeno, and lobster fondue.

 

Ninety Acres, ensconced in Somerset County’s Natirar Park, is situated upon 491-acres of land, which includes 19-acres of farm. It is the proximity to freshly grown vegetables that lured Executive Chef David C. Felton away from his duties at Pluckemin Inn and onto the land that once belonged to the King of Morocco. With the ability to pick his own vegetables, Felton honors them with preparations that delight in lively flavor combinations like Bacon-wrapped quail with cocoa, Seckle pear, beets, and sherry, or a subtle Soup of cauliflower and salsify sparked with curried shrimp, capers, and raisins. The unique multicourse tasting menu changes daily and is offered alongside an à la carte menu. With the ability to source his own ingredients, Felton explains, “There are so many opportunities for a chef to hit every creative nerve here.”