My wife and I enjoyed our dinner at Elements in Chapel Hill. This restaurant serves what I'd…read moredescribe as both modern Asian fusion (with a mostly Vietnamese influence) and New American cuisine. If you're seeking more straightforward or "authentic" Asian cuisine, this is not the place. I read Elements served sushi at one point, but not anymore. The vibe of this place is contemporary American, on the finer dining side. If you're looking for a nice meal out in Chapel Hill, then Elements fits the bill. We liked this place better than Jujube, which also serves "elevated" Asian fusion, across the street.
Owner and chef, Michael Chuong, previously worked at ãn in Cary. ãn opened in 2006 and closed in 2017. kō*än opened in ãn's place in 2019. My wife and I weren't in the Triangle when ãn was around, but we have been to kō*än and are fans. At first, I thought ãn and kō*än might be related, but I don't think they are. I'm not sure. Chuong left ãn years before it closed.
Chuong opened Elements in 2012 in Chapel Hill's East 54 mixed-use development on 54. It's the same development that has Brenz Pizza Co. (another place we're a fan of), First Watch, and Hawthorne & Wood (outstanding restaurant). Parking can get a bit tight here, but we've ultimately never had a problem finding a spot.
We visited on a Friday night and the restaurant was moderately busy. On this particular night, the clientele was mostly late middle age and older. Perhaps not too surprising for this part of town, and the menu appeared to appropriately reflect the tastes of the immediate area's demographic.
I appreciated the simple menu, with six small plate options priced at $7-16 per plate and seven main plate options priced at $26-40 per plate. There were six items on the dessert menu ($10 each) and a decent selection of alcoholic beverages (full bar). I believe some menu items change frequently/daily.
Here's what we got:
Specialty Cocktails
* Elementini ($13) - Absolut, PAMA Pomegranate Liqueur, lemon juice, club soda
Small Plates
* Hydro Bibb Wedge ($14) - Hydro Bibb, hard-boiled farm egg, cucumber, cherry tomatoes, buttermilk blue cheese dressing, sweet-n-salty lardons, crispy onions, and carrot ribbons
* Kale Caesar ($13) - Tuscan kale, wasabi Caesar dressing, anchovy, panko soft-boiled egg, Parmigiano-Reggiano
Main Plates
* Fresh Catch - North Carolina Trout (market price - $36) - Viet style with stir-fried vegetables, crispy shallots, nuoc cham, peanuts, and rice
* Bo Luc Lac ($40) - wok filet mignon, hydro Bibb, buttermilk blue cheese dressing, cherry tomatoes, pickled onions, house truffle fries
Dessert
* Elements Pie ($10) - dark Belgian chocolate mousse, Oreo crust, Chantilly cream, berry coulis
Overall, the food and drink were delicious and presented beautifully. We liked everything.
The Elementini was tasty, well balanced, and not too sweet. It was a good cocktail.
My wife and I disagreed on the salads. My wife preferred the Kale Caesar while I preferred the Hydro Bibb Wedge. I do agree with my wife that the Kale Caesar was more creative. It had a hint of wasabi, which provided a nice little kick. The egg was cooked perfectly with a runny yolk. The Bibb was crisp and satisfying. I liked the small touches such as the crispy, rich lardons (bacon) and the way the egg was sliced. Both salads were hearty (not something I really say about salads) and filling, especially the Kale Caesar.
The "Fresh Catch" NC Trout was indeed fresh with generous, meaty portions of fish. Again, I like the details like the thinly sliced purple carrots. Nuoc cham is the same thing as nuoc mam, a yummy Vietnamese fish sauce. The Bo Luc Lac filet mignon was another item that was cooked perfectly. The steak was super tender. However, it was also too salty. The house truffle fries were awesome. They were more like steak fries or potato wedges - thick. I will say though, as someone who has ordered a lot of shaking beef (Bo Luc Lac), $40 is pricey. Then again, it is quality filet mignon.
The Elements Pie was terrific. It had lots of different textures. The dessert was creamy but not heavy, smooth, and had a delectable crust.
I recommend everything listed above if they're still available when you visit. The food here is high quality.
The restaurant space is deceivingly large because of multiple rooms, at least one of which was closed during our visit. There's a wraparound bar and a pleasant, mostly-covered, outdoor patio.
Service was excellent. Joseph, an undergrad at UNC, was our server. He was great; very friendly and he worked hard. He was running around so much that he was visibly sweating. When my wife had to leave the table, a manager (I believe one of Michael's daughters) folded my wife's napkin.
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