Atlanta >Bars & Pubs >
Lounges >Element Restaurant & Lounge
1051 West Peachtree St. NW, Atlanta, GA | Directions 3030933.781835 -84.387839
Neighborhoods: Northeast, Northeast, Midtown
Amazing and cutting edge food, but be aware that "small plates" really does mean small servings. – Element was a wonderful surprise! We went with low hopes, since the place seems empty much of the time and the decor is not welcoming, and since we were not impressed with a prior experience before Richard Blais became the chef there. Our experience started off poorly, since we had to wait more than 10 minutes to get the nitro-frozen margaritas that we'd ordered (due to the nitrogen tank being refilled, which apparently takes a while). However, once we got our drinks, our experience just got better and better. The margaritas were delicious, and the food was amazing. The kitchen also sent out several amuses bouche, starting off with "chips and salsa" made from taro root chips and cubes of salsa-flavored gelatin, which were fantastic--we could have eaten an entire plate of them! The other amuses were "caramel corn", which was freeze-dried corn kernels that tasted exactly like caramel corn (and was so cold that you could exhale steam if you put a handful in your mouth), "peach sushi" made from a wonderful fresh combination of thin slice of peach on top of a dab of goat cheese, which looked just like nigiri--very cool--and a freeze-dried slice of chorizo with nitro-frozen bittersweet chocolate that melted on your fingers, which was unusual and delicious. We ordered the tomato ceviche, the burrata cheese with pineapple water, and the pepperoni with yogurt ravioli, all of which were delicious (especially the very mild but flavorful burrata cheese). We also ordered the carbonized octopus (grilled little octopi on a cucumber with the best potato salad I've ever eaten in my life on the side--and I hate potato salad! and the octopi were one of the best I've ever tasted--much more tender than calamari) and a pasta with a soft-cooked egg on top (yummy). Of course, vanilla panna cotta with Cracker Jack and nitro-frozen rocks of CocaCola was amazing--we ate it in record time. We definitely intend to go back--what a unique experience! Go with an open mind and enjoy!
Our special torch that freezes unspecified food... – We do not own one of these machines, but would be in the market for one. What dish wa this used on ?
Worst Dining Experience Ever! – This past Saturday night, my girlfriend and myself, wanted to go to someplace new in Midtown. We had been reading about this new chef, Richard Blais. We should have known something was wrong, since the place was almost empty on Saturday night. The menu read like something from Mars. We ordered, and the chef brings out the food, with this thing whatever, and attacks the food, with Liquid Nitrogen? And those crazy things with foam. Maybe we are old fashioned, I don't really think so, but we will never return here again. Back to Rathbun's and Ecco!
He's Back,,,,,,,,,,,,,,! No Thanks! – We heard that Richard Blais was back in town, and this is where he landed. It was Tuesday night, the place was empty. And guess who was delivering the food from the kitchen. The man himself. This is not our cup of tea, or should we say a Liver Milkshake, we once had at his two-day namesake in Buckhead. Gimmick's do not make a great chef, much less a good dining destination! Liquid Nitrogen. please!
Liquid Nitrogen Margaritas, Sunday Brunch, Upstairs Deck – I went to Element for the first time after hearing that Chef Richard Blais (formerly of One Midtown Kitchen) had taken over and have been back twice for dinner and once for brunch. I loved Blais' food at One, but this is even better. It's all small plates-- order a variety and share. Each time the meal has started with a shot glass of Blais' liquid nitrogen margaritas-- nice touch. I love the raw oysters with meyer lemon dippin dots. Their cheese selection changes-- I have had the imported buritina (like mozzarella but creamier) and the squash "impasta" filled with chevre (from Sweetgrass Dairy in S. Ga.-- I am seeing their cheeses at a lot of ATL restaurants these days). The lamb prosciutto with yogurt raviolis was great-- not too gamey. My favorite pasta was the tagliolini with pork belly and a sous vide egg on top-- it was rich like a carbonara. I've had mussels at half the restaurants in ATL and Blais' are the best-- each mussel is topped with a piece of chorizo and a dollop of aioli-- awesome... the only thing I would have changed would be to have more of the grilled sourdough at the bottom of the plate. The charred lamb loin was a great example of the sous vide cooking Blais is so well known for-- rare throughout and seared on the outside. The fried halibut cheeks was the best fried fish ever-- my server told me there was vodka in the batter (could have used a bit more tartar sauce). The Vanilla panna cotta with coca cola rocks and cracker jacks is my new favorite dessert-- I've never had anything like it. For brunch I had "bacon and eggs," which was some sort of locally cured bacon on toast topped with sous vide eggs (like poached, but the whites were creamier)-- excellent. I had a liquid nitrogen bloody mary (frozen) with brunch, which was interesting, but not as good as the nitro margaritas. Update: I had duck on a recent visit-- cooked perfectly, great pairing w/cauliflower puree and melon. Also, new yuzu tart w/sweet tea ice cream rocks.
My Amazing Evening at Element – I recently went to Element on West Peachtree St. for a date. The dining room is inviting and relaxing, with cafe seating, earthy colors, and nice art on the walls. Our Server was very knowledgeable about the food answering my dates many questions and even suggesting great wine that complimented our food very well(I had the Malbec, and she enjoyed and Spanish Albarino). She ate the Peri Peri Shrimp and Pan Seared Scallops (which came with a really good sauteed spinach salad). I thoroughly enjoyed the garlic steak with garlic mash potatoes and a peppadew sauce, the chicken empanada, and the goat cheese croquettes. There were many other things on the menu I am dying to try but it'll have to wait until next time because I saved room for dessert on this trip. I had the Wasabi Cheesecake. YES WASABI!! It was extraordinary, the server told us that it was made with a ginger snap crust. Definately a pleasant venture from the ordinary. My date inhaled an order of fried cheesecake with raspberry and caramel.(I didn't even get a bite):(. After eating, we asked the server where we could close to hangout and talk, she then told me that the had a lounge with sofas and another bar upstairs. We went upstairs and relaxed on the furniture over a couple more glasses of wine. We Really enjoyed ourselves, everything was fairly priced, and I shall definately return to Element again.
Editorial Review – This contemporary, urban restaurant and bar serves small plates including assorted tapas and a bevy of exotic beverages.
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