Elements Restaurant

09/02/2026

09/02/2026

SEAFOOD SEASON IS HERE.

We’ve been having a lot of fun in the kitchen lately, putting together a bigger lineup of seafood and letting the ingredients do the talking.

Fresh fish, shellfish, oysters, and a few dishes we’ve been pretty excited about. Simple, seasonal, and built to make you want another bite.

Come see what we’re cooking.

09/01/2026

MOJO-MARINATED FLAT IRON STEAK

Juicy, perfectly marinated steak served with creamy baba ganoush, hearty farro, grilled asparagus, and a bright corn & tomato succotash. All the flavor, no dairy needed.

08/27/2026

This is one of those dishes where we wanted a little bit of everything on the plate, smoky, bright, fresh, and plenty of flavor.

The flat iron gets a mojo marinade, then we pair it with baba ganoush, farro, asparagus, corn & tomato succotash, chimichurri, and a cucumber & chickpea sauce vierge.

A lot going on, but it all comes together just right.

08/26/2026

We asked Chef which dish on the menu best represents him.

08/25/2026

New to the menu and looking pretty good if we do say so ourselves.

Pan-roasted wild cod with beet risotto, Hakurei turnips, soy-pickled shiitakes, English pea purée, and carrot beurre blanc.

08/22/2026

Super limited! Chef's off-menu secret.

Our Halibut Chop is one you won’t find on the menu. It’s super limited to roughly 8-16 chops PER WEEK, available by reservation only, and the best part? Only Chef knows how it’ll be prepared that day.

You make the reservation. Chef takes it from there.

08/21/2026

A pork chop done right.

Roasted pork chop with fingerling potatoes, chorizo, shiitake mushrooms, carrot mousseline, plum agrodolce, and peach mostarda.

08/20/2026

Curious what the strangest thing Chef has ever eaten? Well, you’re about to find out.

The real question is… would you try it? Let us know in the comments.