Elements Restaurant

"Chef Miguel Sosa’s inspiration for his eclectic menu at this downtown spot stems from his French training, the Mexican culinary influence of his mother and grandmother, a passion for locally sourced produce, and an insatiable curiosity. The rotating menu at this intimate space ranges from Spanish octopus a la plancha with harissa and avocado mousse to a duck breast with a chocolate and morita pepper mole. Chef Sosa sources produce from local farms like Red Truck Farm, Flat Tack Farm, and Wobbly Cart Farm. Other menu items come from Mayer’s Custom Meats in Ridgefield and PNW Wild Mushrooms. Reservations are available through Resy." - Rachel Pinsky

"Husband-wife team Miguel and Allison Sosa, along with their young children, collected the Columbia River driftwood that lines the outside of their elegant heated, semi-enclosed outdoor space on Main Street in downtown Vancouver. Element’s rotating seasonal menu features microgreens from Harvest of Peace, as well as produce from other nearby farms like Red Truck Farm, Flat Tack Farm, and Wobbly Cart Farm. Currently, seasonal Oregon white truffles can be found in the beef tartare, the potato gnocchi, and in as truffle sauce spooned over Snake River Farms Waygu ribeye. Reservations are required and can be made through Resy or by calling the restaurant." - Rachel Pinsky

"Chef Miguel Sosa’s inspiration for his eclectic menu at this downtown spot stems from his French training, the Mexican culinary influence of his mother and grandmother, a passion for locally sourced produce, and an insatiable curiosity. The rotating menu at this intimate space ranges from Spanish octopus a la plancha with harissa and avocado mousse to a duck breast with a chocolate and morita pepper mole. Chef Sosa sources produce from local farms like Red Truck Farm, Flat Tack Farm, and Wobbly Cart Farm. Other menu items comes from Mayer’s Custom Meats in Ridgefield and PNW Wild Mushrooms. Reservations are available through Resy." - Rachel Pinsky

"Chef Miguel Sosa keeps diners’ palates stimulated with plenty of elemental earth, fire, and water in his menu, so it’s appropriate this Vancouver fine dining spot is comfortably air conditioned on hot days. Sosa keeps things seasonal and mixes up specials frequently, so count on creative, cool options like the beet, watercress, and pistachio salad or a watermelon steak with peppers, tomatoes, and summer squash. Save a little room for desserts like lemon cheesecake and banana cream pie." - Nathan Williams

"Chef Miguel Sosa’s inspiration for his eclectic menu at this downtown spot stems from his French training, the Mexican culinary influence of his mother and grandmother, a passion for locally sourced produce, and an insatiable curiosity. The rotating menu at this intimate space ranges from Spanish octopus a la plancha with harissa and avocado mousse to a porcini-dusted Kurobuta bone-in pork chop in a port beurre noisette with sweet potato mousseline. Chef Sosa sources produce from local farms like Red Truck Farm, Flat Tack Farm, and Wobbly Cart Farm. Other menu items comes from Mayer’s Custom Meats in Ridgefield and PNW Wild Mushrooms. Reservations are available through Resy." - Rachel Pinsky