9. elements

Clever food matches, outstanding plating, and great use of locally-sourced food make this a must-go restaurant in Princeton, formerly a culinary waste-land. We went with the tasting menu with the wine match to put Chef Scott Anderson to the test. Well, he and his staff passed with flying colors. In particular, the wine selections were brilliant, including a single vineyard Spanish carignan and a white Syrah from Buon Christiani. There were several fish courses, with the sensual sashimi course of madai, frozen yuzu, and Asian pear being the best of the group. The high point was their "48 hour" short rib - two days worth of sous vide, then quick-seared on the grill top. The texture and flavor was outstanding.

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