Elements Restaurant
American restaurant · Vancouver
907 Main St, Vancouver, WA 98660
Highlights
Local ingredients & European techniques in a cheery space
Local ingredients & European techniques in a cheery space
"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
"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
"Chef Miguel Sosa casts a culinary net for Elements beyond just seafood, but his passion for emphasizing locally sourced ingredients at this Vancouver standout makes Dungeness crab no stranger to his menu. One recent appetizer was a decadent crab and brie fondue, ideal for a leisurely chat on a cold rainy day; however, diners should expect variations throughout the year from the Sosa’s playful kitchen. Elements is open for indoor dining as well as takeout and curbside pickup." - Nathan Williams
