$20 for $50 Worth of Dinner Fare at Elements Contemporary Cuisine (or $10 for $25 Worth of Lunch)

CLOSED--Elements Contemporary Cuisine

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What You'll Get

Hungry stomachs are forced to contemplate cooking their own food while our brains are busy plotting ways to make Hollywood starlets fall in love with our ungainly cousins. Quell an insurgent appetite with today's Groupon for fine dining at Elements Contemporary Cuisine. Choose between two options:

  • For $10, you get $25 worth of lunch fare.
  • For $20, you get $50 worth of dinner fare.

Elements offers contemporary fare in a sophisticated fine-dining setting. The menu bursts with local, sustainably harvested ingredients and changes with the seasons like the color on a dolphin. Enjoy a light lunch of apple and endive panzanella salad peppered with hazelnuts, smoky blue cheese, pepitas, and pumpkin vinaigrette ($9). Or savor a midday feast with butternut-squash ravioli carbonara, strewn with salty pancetta, basil, and pecorino romano ($14). Sophisticated sandwiches and wood-fired pizzas topped with ingredients including taleggio, gruyere, and calamari ($6–$7) provide elegant twists on casual comforts, like bedazzled embellishments on a sweat suit.

Come dinnertime, commence your feed session with a round of specialty cocktails ($10 each) such as the Speak Easy (Ketel One Oranje, sours, brandy, bitters, and nutmeg) and a tasting of delectable meats and cheeses, Spanish chorizo, roasted peppers, manchego, and white anchovies ($9 for 3, $16 for 6, $30 for 12, or $95 for the full platter). For the main course, skate wing served with cauliflower, golden raisins, capers, and pine nuts ($23) and flat-iron steak with smoked fingerling potatoes and horseradish cream served with mushrooms and spinach ($27) both provide a warm home for lonely teeth. For dessert, share a slice of seasonally appropriate pumpkin pie with spiced cream, pepita brittle, and cranberry, or lemon tart with lemon confit and caramel ice cream (both $7). The sophisticated dining room is done up in a palette of slate blue, dove gray, and merlot and is attended by a friendly and knowledgeable waitstaff.

Groupon can only be redeemed at meal specified. Dine-in only.


Elements Contemporary Cuisine was featured in the Pittsburgh Tribune-Review last month, on WTAE Channel 4 ABC News, and in the On The Menu with Ann and Peter Haigh podcast. Nearly 100 OpenTable reviewers give it an average of 4 stars.

  • Elements Contemporary Cuisine is the type of place "Mad Men's" Don Draper would frequent to scribble down his latest ad idea on a napkin or escape with one of his bevy of mysterious brunettes. – Laura Lenk, Pittsburgh Tribune-Review
  • We ordered from the Meat-Cheese-and More items at the top of the menu and ended up with a total of 9 selections. It was a good way to sample small portions of a variety of, well... meats, chese [sic] an more. The Blackstrap Ham was delicious, cut so thin it was nearly translucent, similar to how prosciutto is cut. – an OpenTable reviewer who dined on 9/29/2010
  • A very pleasurable experience. Novel approach to dining with a variety of new and unusual appetizers. The main courses and starters were incredible. The chocolate dessert with the chocolate sorbet was excellent. – an OpenTable reviewer who dined on 9/14/2010

The Fine Print

Promotional value expires Oct 12, 2011. Amount paid never expires. Limit 2 per person. Limit 1 per table. Valid only toward meal option purchased. Dine-in only. Tax & gratuity not included. No cash back. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About 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.

CLOSED--Elements Contemporary Cuisine

Restaurant, American
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