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Elements Restaurant Review: Chef/owner Michael Chuong was well-known throughout the Triangle area for his Asian-fusion fare at An New World Cuisine in Cary before opening Elements in Chapel Hill. Elements has almost nothing in common with An. Instead, it showcases Chuong’s culinary influences from New Orleans where he grew up, though many dishes include Asian flavors. The dining room is as small and simply designed as An’s is large and elaborate. Chuong calls his current style “New American,” apparently a nod to the fresh farm produce that inspires the frequently changing menu. We enjoyed his N’awlins-style seafood gumbo, lamb osso buco served over cheese grits, and a lovely duck cassoulet seasoned unexpectedly with five-spice powder. Red curry en croûte featuring kabocha pumpkin is a French/Asian fusion dish. Desserts include tiramisu and sometimes a classic tarte Tatin. Chuong’s well-balanced wine list reflects his expertise at rooting out unusual bottles from small vineyards. The tasting menu is a terrific way to try food/wine pairings.