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Treat yourself to a extraordinary dining experience in Sea Bright, a unique setting along with an evening filled with nothing but fun.

It is all here at Element’s, where the Manhattan style steak house is unique and is known as having the best cuts of steaks in the area. Every night here is a special occasion and once you step inside the elegant lounge you will be transported into a world different than anything else in this area.

Elements, when translated, means ”wind-water.” According to designer Jeff Cahill of Cahill Studios in Eatontown,“ the décor reflects the name of the lounge and each of the elements”   

Each of the elements – water, wood, fire, metal and earth – are strongly represented in the artistically designed, dual-level, 6,700 square foot space. You will be awed at the exceptional structure that has a unique character all its own.

Elements is owned by Matthew Bongiovi and Vincenzo Rizzo. The lounge opened four and a half years ago and recently became a steakhouse as well as a lounge.

Bongiovi related, “It is the evolution of elements,” bringing it up to another level. Looking at what the options are coming from an Italian heritage I didn’t think we needed another Italian restaurant. You can get a steak at every restaurant, but to get a true steakhouse experience is distinct in our area.”

He went on to say, “We interviewed several purveyors and we knew the quality we were buying as they DNA the steer they can tell what level of meat that the steer is going to produce. We truly know that we are getting or giving a prime steak. I value my brother Jon’s opinion (rocker Jon Bon Jovi) as far as the quality of food is concerned he has been in the finest restaurants around the world.  So, when he came in for a tasting the heat was on. As he was so impressed with the food, it took a big weight off my shoulders.”  
 
Although it is now a steakhouse, Elements still features the spectacular lounge for which it has been known, featuring entertainment on week-ends.

Taking over the kitchen is Chef Even Victor, a Johnson & Wales graduate who always had a passion for cooking since he was a young boy. He began his cooking career while still in college, employed by the Hilton Hotel. He later learned the cuisine of Tuscany and northern Italy. He now works directly with the owners of Elements to create the contemporary steak house inspired menu. All of the beef in the restaurant is organic, naturally fed black angus prime from Uruguay.

Victor favors “braised” dishes such as Short Ribs, and Osso Bucco, His vegetables are purchased daily, and everything is made here.  
All of the dishes presented were very appealing, all looking just like they came out of a gourmet magazine. We began with two salads, both very appealing. The Caesar Salad was highlighted with anchovy poppers (sharp parmigiana wrapped with anchovies, battered and fried) and the crisp romaine was tossed with a homemade caesar dressing. Outstanding!

We also loved the Euro Chopped Salad, made with fresh spinach, romaine, tomato, cucumbers, onions, olives, feta, and tossed in lemon juice and olive oil. A delicious, creative salad molded and artistically placed over cucumber slices.

The Element’s Crab Cake was exceptional, one of the best that I have ever tasted. The reason for this is that the perfectly pan seared crab cake was composed of all fresh lump sweet-tasting crabmeat, an extraordinary offering prepared by a caring chef.

Another artistic creation is Seared Scallop with Braised Fatback on a bed of creamed leaks and truffle butter. The European scallops were filled with an abundance of flavor from the artistic, creamy sauce. The presentation alone was beyond expectations.

A seafood dish that was an evening special was Monkfish Ossobuco over spoon-wilted spinach, garnished with lemon slices. This is a dish that I have never sampled before, but it was so tasty, the seafood fresh and succulent that I would never hesitate to order again, a spectacular dish!

Now for their exceptional, organic naturally fed Black Angus prime steaks. This was a special treat, and you will surely know the difference in quality as soon as you taste the first bite. We absolutely loved both selections, which were filled with an abundance of  flavor.

Cut Filet Mignon was enhanced with a cognac demi-glaze, was so tender that it was like butter, artistically placed atop creamy mashed potatoes.

The 18 oz Purland Angus “Bone In” Rib Eye Cowboy Steak was grilled to perfection, smothered with crisp tasty fried onions. This, too, was an example of the quality of beef served at Elements. Once you sample any one of their beef selections you will surely want to return to order it again!

Although we didn’t have much room for anything else, we just had to try their signature dessert Fig Bread Pudding with maple gelato and almonds, created by Chef Victor. We cherished every mouthful and  it was a perfect ending to a wonderful, gourmet meal. Enjoy!


ADDRESS: 1072 Ocean Ave., Sea Bright
TEL.: 732-842-1100
APPETIZERS: $8 for Onion Soup Au Gratin to $14 for Elements Crab Cake SALADS: $9 for Steakhouse Tomato Salad to $12 for Euro Chopped Salad
DINNER ENTREES: range from $10 for the MaVi
Burger to $38 for 22 oz
Purland Angus Porter House
ENTERTAINMENT: FUSION FRIDAYS:
$7 Martini’s until 9pm; Drink and Shot specials all night  
ACCEPTS ALL MAJOR CREDIT CARDS