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  • Elements is truly one of the Valley's fine dining gems, thanks to the amazing food from Chef Beau MacMillan and the spectacular setting. They recently underwent a multi-million renovation - I never saw the dining room before, but now it's sleek and modern. It almost feels a bit Japanese minimalist, but this wisely puts the focus on the food and the gorgeous views. If you try Elements for dinner, make sure you get there before the sun goes down to take in the sunset and mountain views and then the lights of nighttime. Service is friendly and helpful, although not quite as refined and attentive as you might expect in a restaurant of this caliber. To start, they brought us rolls with hummus dip that were so good, I was afraid I'd fill up on that alone. For an appetizer, two of us shared the short rib ravioli, which was to die for! It's only one ravioli, but it's quite large. The combination of flavors is amazing, and the short rib inside is so tender. For entrees, we had the scallops and the flat iron steak - both dishes were exceptional! The three jumbo scallops were perfectly seared, tender and sweet, and came served over a lobster pea risotto and with a mustard sauce. The flat iron was also perfectly cooked, super tender for what can be a rougher cut of meat, and with a nice, mildly sweet hoisin sauce. We finished by sharing the pineapple upside down cake, with coconut gelato. The desserts are small portions, and we probably could have used a second, but then we might not have been able to enjoy the delectable chocolate chip cookies they brought out with the the bill. I always find that a nice touch and it's something that costs a restaurant very little but leaves a wonderful, lasting final impression. Elements may not be THE best restaurant in town, but as long as Chef MacMillan keeps devoting his time and energy here (with the help of his staff), in addition to his many "celebrity chef" duties, it will remain ONE OF the best. And those views don't hurt, either.
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