The PF&J is pistachio butter, foie gras torchon and jellied sauternes with brioche toast, candied pistachios and roasted grapes at Elements KItchen. (Gina Ferazzi / Los Angeles Times)
Frisee & scotch duck egg salad with asparagus tips, and lardons walnut oil vinaigrette at Elements KItchen. (Gina Ferazzi / Los Angeles Times)
Beefsteak tomato tartare with a tomato egg yolk, celery seed flatbread and crispy capers at Elements KItchen. (Gina Ferazzi / Los Angeles Times)
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Fresh juices for cocktails sit at the edge of the bar at Elements KItchen. (Gina Ferazzi / Los Angeles Times)
Diners at Elements Kitchen. (Gina Ferazzi / Los Angeles Times)
Vietnamese steamed sablefish is served with shitake and enoki mushrooms, pho broth, cellophane noodles, fresh basil and cilantro at Elements KItchen. (Gina Ferazzi / Los Angeles Times)
Marinated flank steak and kimchi tacos with corn and sesame tortillas are served on cloth napkins. (Gina Ferazzi / Los Angeles Times)
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Bolivian roasted chicken criollo is served with chorrellana, fingerling potato and tomato confit at Elements KItchen. (Gina Ferazzi / Los Angeles Times)
A dessert of white chocolate and coffee mousse with milk chocolate grenache. (Gina Ferazzi / Los Angeles Times)
The new Elements Kitchen. (Gina Ferazzi / Los Angeles Times)
