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elements Restaurant Review: Chef Scott Anderson’s precise, inventive cooking is interesting for its unexpected flavor harmonies. The restaurant’s name was inspired by his goal of creating a balanced union of elements between the food, service and environment. Ever-changing, the menu is one to contemplate, pondering dishes such as tilefish “escabeche” accompanied by eggplant and leeks, or Lava Lake lamb prepared with cashew, lemon, chanterelle mushrooms and kale. As much as possible, Anderson’s dishes are made with locally grown, sustainable products prepared via methods drawn from a multitude of international influences. If a diner encounters something unfamiliar, say, aligot bread, the knowledgeable waitstaff is there to assist and enlighten. Meals can be ordered à la carte or as tasting menus. Desserts are notable not only for their taste but also for their presentation and variety. Visit in fall and hope the pumpkin cheesecake is offered. The wine list is extensive and well researched with fine selections available by the glass or the half bottle.