Anderson has turned much of his restaurant's parking lot into a culinary garden.
As culinary destinations go, Princeton, NJ, doesn’t come up too often in conversations. But Scott Anderson’s restaurant, Elements, has foodies talking. He dubs his style of cooking as “interpretive American,” and like many of America’s best young chefs, he’s adopted a modern hands-on approach. The chef/owner has close ties to farmers and forgers and, in fact, is an avid forger himself, often collecting fresh bamboo shoots, blood root and countless ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.