* Click here for rating key
Elements Restaurant Review: Before opening Elements, chef Michael Chuong was well-known throughout the Triangle area for his Asian-fusion fare at An New World Cuisine in Cary. Elements has almost nothing in common with An, besides the high quality of Chuong’s cooking. The dining room is as small and simply designed as An’s is large and elaborate; the menu, for better or worse, has few Asian references. Chuong calls his current style “New American,” apparently a nod to the fresh farm produce that inspires the frequently changing menu. Though we were hoping for more of Chuong’s Asian fare on the menu, we enjoyed his take on a caprese salad with Hillsborough Creamery’s farmer cheese, delicately smoked North Carolina bay scallops, juicy bourbon-glazed Berkshire pork chops, and especially the Angus tenderloin with a red wine reduction sauce well-paired with crispy truffle french fries. Desserts include fresh baked bourbon and bacon chocolate chip cookies and a tarte Tatin. Chuong’s well-balanced wine list reflects his expertise at rooting out unusual bottles from small vineyards.