So has anyone dined at Element 112 yet?
Element 112 in Sylvania
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Not yet but I drive by it frequently and it looks packed every night.
posted by idinspired on Nov 27, 2012 at 10:06:08 am #
I recently spoke with someone who's opinion on food I really respect, and he said it's easily the best restaurant in the area. I was surprised and am really looking forward to checking it out.
They are VERY limited on seating so reservations are recommended.
Interesting. We enjoy http://www.treosylvania.com/ downtown. This looks like an exciting addition.
It's high priced, and since it offers fine dining it's going to have to beat Mancy's, Rockwell's, Treo and Rose & Thistle. I don't think it can. The place has a very limited menu and the past establishment (boathouse) is closed permanently.
I'm kind of thinking I won't go, at least not right away. Treo is looking good to me, and the Dégagé Jazz Café offers great food and live jazz music at a much lower price.
January 2013 Toledo City Paper article about chef Chris Nixon at Element 112.
[Nixon] is so devoted to buying local, he has concocted a way to eliminate outsourcing vinegar (beakers of Element 112’s red wine vinegar sit fermenting on a book shelf, near copies of cookbooks by the likes of Thomas Keller). He forages with his staff for local herbs and mushrooms, and uses Nature's Bounty farm in Hillsdale, Michigan almost exclusively for his produce.
“The whole desire is to be intensely Midwest,” Nixon says. “And we’re trying to basically redefine what farm to table is. It's not because we bought one carrot from a farm and put it on the plate; it’s because everything on that plate was from that same, local farm. And we know the farm, and we know the farmer's kids.”
The investors gave Nixon carte blanche — “beyond what I thought they would trust a 27-year-old to do,” he muses — and under, his perfectionism, Element 112 is thriving. The kitchen, well appointed with high-tech equipment, is a study in cooking as a science: a sous-vide tool sits in the corner, where steaks are packed and prepped in water before searing, to achieve a perfectly even level of “doneness.”
Feb 14, 2013 Toledo Blade Restaurant Review about Element 112.
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