Elements Contemporary Cuisine
At Elements Contemporary Cuisine, executive chef Robert Courser champions the Japanese concept of kappo, which emphasizes capturing fare at its freshest, purest state. In this spirit, Courser forged partnerships with local farms to save fresh produce from dull careers as still-life models.
He tweaks his menu of upscale international cuisine to showcase seasonal ingredients, earning the restaurant a nod from the New York Times. At the Spanish marble bar, chefs arrange trays of cheese hailing from Lancaster and the Delaware River Valley, as well as morsels of cured venison and pork. The rest of the dining room proves as elegant, with chocolate-brown tablecloths and steel-gray chairs.