Element 112
5735 N Main St, Sylvania, OH, 43560
Element 112 Menu
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Address :
5735 N Main St
Sylvania, OH, 43560 - Phone (419) 517-1104
- Website https://www.element112restaurant.com/
- Click To Get Directions
Opening Hours
- Mon :5:00 pm - 9:00pm
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Private Lot
Bike Parking : Yes
Wheelchair Accessible : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Dressy
Ambience : Upscale
Noise Level : Average
Alcohol : Full Bar
Outdoor Seating : Yes
Wi-Fi : Free
Has TV : No
Dogs Allowed : No
Waiter Service : Yes
Caters : No
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Martin C.
The food was excellent, absolutely wonderful. The only reason for not getting the 5th star is the too precious service. The 20-second description of each dish as it arrives to the table -- replete with adjectives like "wonderfully delicious" -- is just too much, especially given that the dishes are adequately described in the menu. I might add that dessert service was S-L-O-W AND that I was served caffeinated coffee -- I write this review during a night of tossing and turning. Don't want to end on a bad note -- it's an excellent restaurant that could be 5 stars with some tweaks to the service.
(4)Amanda M.
By far the best meal I have ever had in Toledo and honestly one of the best meals I have had in awhile. Over the past few months I have had the opportunity to frequent Richard Blais's (Top Chef) Juniper and Ivy in San Diego. While their decor and atmosphere beats Element 112, the best food goes to Element 112. We did the chef's tasting menu and not one dish was disappointing. The wine menu was equally impressive - it's so nice to see a wine menu that isn't stocked of the typical Gallos and Kundes of the world. We will definitely become regulars here!
(5)Traci M.
Our departmental holiday party was held recently at Element 112's private event space, The Periodic Table. From the time I contacted the staff to inquire about their new space until the time our party ended, the service was exceptional! They made my job as host of the party so easy. The space was elegant, yet very comfortable for my diverse group. Of course the food and drinks were delicious. I highly recommend Element 112 and The Periodic Table!
(5)Cyrus C.
The top items: Nature's Bounty soft-boiled egg encrusted with Panko bread crumbs served with fried pork belly (their version of 'ham and eggs'), Lake Erie perch battered and fried served with roasted broccoli and violets, roasted Amish chicken breast sous vide with cremini mushrooms, homemade potato gnocchi with bechamel sauce and breadcrumbs, and the Brown's Pointe oysters. I just wanted to list those first for people who don't like to read much and just want recommendations. Actually, ALL the dishes were good. I just had to name a few. This was my second visit to this establishment. And, must I say it far exceeded my expectations. I had gone previously to celebrate my birthday. Due to the remarkable experience, we had decided to book the venue for a larger party (eight) with two children (three years old and 11 months old). First off, they prepared the 'chef's table' for us, which was situated between the main dining area and the kitchen. The room was separated from the kitchen by an all-glass partition, which allowed us private views of the chefs as they prepared our's (as well the other patrons') food. This was an amazing room. The room was separated from the main dining room by a built-in wine 'cellar,' which was also all-glass. Patrons could select choice wines simply by pointing. However, the sommelier, Drew, was fantastic at providing adequate pairings to our food. Our waitress, Lanie, was amazing. She was exceptionally accommodating and provided us with whatever we wanted. We had called ahead to make sure they had highchairs for the children but upon arrival, these were not available (I should mention, though, that this is NOT a place for children; however, given the circumstances the children had to come). So, the staff (as it appeared) went out and purchased highchair seats for us!! We were speechless. Talk about service. We decided on the Chef's Tasting Menu for all of us (except the children), which was absolutely mouth-watering and sensational (see pictures). There were some great 'staples' that the establishment retained from their last menu such as the butter from the chef's personal cow and the soft-boiled Nature's bounty egg encrusted with Panko bread crumbs. The portions were slightly smaller overall, but we also had 10 courses. The creativity in the dishes was exceptional. The use of flowers such as violets and begonias to garnish the dishes was a nice touch. Each dish was served with a 'story' and brief narrative. The narratives made my mouth water even before I tasted the dish. This restaurant, the food, the staff (Drew and Lanie you were awesome), and setting/ambience all together make this the top choice in Toledo. No question. If you haven't been here, you haven't dined in Toledo.
(5)Jack E.
My apologies as I have not yet written a review on yelp. Partly because I used to work in the service industry and felt that this forum is more often than not used for evil rather than good, however, I felt compelled tonight to tell you how wonderful the experience at Element 112 has been as I finish some of the best veal I have ever had. I am from Chicago, I have traveled a lot and I have been to some of the worlds best restaurants. It is very rare that I make my way through these parts but as fate would have it on this particular Monday night I ended up in Toledo Ohio. If you are from out of town, and you are traveling and you do not wish to spend your night at a Del Taco or the Franklin Mall... Go. To. Element. You will not leave unsatisfied. Cocktails: 10 of 10 Wine: 9/10 Food 9/10 There you have it. Cheers.
(5)V F.
It was a Thursday evening and with a couple of friends, we took advantage of the $35 tasting menu and $1 oysters. After reading other reviews, I was concerned about walking away hungry, but that was not the case. Getting a 2nd round of the complimentary bread (and delicious homemade butter with honey) certainly helped as portions were rather small. The tasting menu was a lot of fun. Each dish was beautifully plated and unique. I thought the dishes were spaced out appropriately. The main dish of scallops was enjoyed by all, even one who doesn't usually like scallops. I think we all agreed that the chamomile créme brulée with blueberries was our favorite. The restaurant is rather small, but unlike a lot of small restaurants, the tables were not crammed together. We were comfortable having conversation without other guests right on top of us. We loved our waitress (Rory), but felt that the woman who brought out each tasting menu dish was over-the-top in her explanations and enthusiasm. There were several dishes on the menu that I would love to try, but I'd recommend giving the tasting menu a whirl for a very pleasant evening filled with unique flavors and conversation starters.
(4)Julian K.
I'm a foodie from New York City, so I rarely find a restaurant in Toledo that I like a great deal. Now that I've established my "snob" status, let me say that Element 112 is an exception: this is a great restaurant. They make great drinks and great food with creative compositions. My only complaints are the small size of some of the dishes and, alas, their desserts (only 3.5-4 stars for those). The restaurant itself also is a pleasure to sit in with creative seating and beautiful lighting. The service also is excellent, and the wait staff clearly is enthused. This sometimes leads to long food descriptions, but the wait staff kindly stopped describing the food at length once they realized that I was familiar with the menu. This now is my "go to" restaurant for a great drink and meal when I visit Toledo.
(5)Gina M.
What a fun culinary and eclectic treat. From the seductive decor to the surprise tasting varieties chosen by the chef. We felt very well taken care of by our waitress and the cast from the kitchen. We will return.
(5)Julie D.
Outstanding meal, service and experience. If you haven't tried it, you definitely should!
(5)Deb B.
Amazing experience! I would highly recommend this destination for anyone interested in experiencing culinary artistry. I had the tasting menu - ridiculous! Flavorful, delicate, out of this world! I will be back every time I'm in town. Treat yourself to the best chef around. Scott was an outstanding waiter, the entire staff are at the same level of dedication and excellence as the chef. Truly a wonderful experience - Bravo!
(5)Kewball P.
Good place to stop in for a quick bite at the bar or a full blown tasting menu. Good choice of wine and cocktails too. Monday - Thursday is deal for a tasting menu. I wish they change menu more often.
(4)Mike P.
This is a five star establish, and I'm sorry, but there's no arguing against that. Furthermore, I'd say that, although Toledo has many great restaurants, this place is very unique and there is absolutely nothing else like E112 in NWO. (I didn't say it was the BEST place in town (although it may be), but unique it is). It's true that the serving sizes are small, but each dish was literally, IMO, a culinary masterpiece. My wife and I have significantly different taste preferences, but remarkably, both of us loved every offering. I'd give specific details, but the menu changes frequently enough that the items I describe tonight might not be there next week. The drinks were fantastic as well. Expensive but fantastic. The chef(s) and waitstaff were extremely helpful, funny, and cool, too. The pacing of the meal was perfect. Again, it's true that Element 112 is expensive; we dropped some pretty serious bank tonight, that's for sure. BUT, the experience was well worth it. We were invited into the kitchen. Although we obliged, I felt a bit like I was walking into an operating room, without first scrubbing in. Still, I found the chefs to be very welcoming and their explanation of some of the gastronomic techniques was fascinating. This is probably not a great place for kids. Let me end this review by saying that my wife just had multiples. Only FOOD orgasms, so far, but hey, the night's still young. :)
(5)Deb L.
Dining at Element 112 was a fantastic experience that is definitely the first and only of its kind in the Toledo area. The decor is trendy and interesting (the different textures on the walls were cool). Serivce was prompt and professional. The restuarant was almost empty when my husband and I were there, but we went on a weekday, so hopefully it's busier on weekends. I ordered a Ramos Fizz cocktail to start, and it was refreshing, unique, and delicious. I had never had a cocktail with egg white in it before, and the cream went so well with the gin and citrus flavors. It felt old fashioned and new at the same time. My husband and I both got the tasting menu. The Elements in Snacks were a joy to consume! Ours included pork rinds (which my husband loved) and potato rocks - crispy fried balls with the creamiest mashed potatoes inside! The difference in textures made it such a fun experience, and we anticipated each course eagerly. It's been a couple months, but I believe my entree was scallops with an alfredo pasta. I do remember that it was cooked perfectly and \delicious. Dessert was fabulous, and the macarons boxed up to go were a lovely touch! Element 112 is definitely a special occasion kind of restaurant, but the food and the fun experience were worth the cost. I would recommend the tasting menu to anyone looking for something different.
(5)J T.
4 words..... Boom goes the dynamite!
(5)Amanda C.
This has been one of the best restaurant experiences that I've had in a very long time. The food was excellent and the service was great. It is the type of restaurant you would see in a big city but is located in lovely downtown Sylvania so I didn't have to go far. Can't wait to try it again.
(5)Lilly L.
I respectfully disagree with the previous reviewer's comments. I fancy myself a foodie and one with pretty high standards...and I have been extremely impressed with my now 2 visits to this restaurant. The cocktails, ambiance, service, and FOOD are exquisite and well executed. One of the guests that we were dining with on Valentine's Day asked to see the shipping label for the seafood because he didn't believe that it was flown in that day - let's just say that humble pie was an extra course he was dealt that night! I tried the tasting menu and enjoyed every bite of it. On a separate trip, I had the Farmhouse Egg as an appetizer and the scallops as an entree - both totally AMAZING and perfectly cooked! If Connie (the Maitre'd) likes you, she'll take you for a tour of the restaurant and even into the immaculate kitchen where you can see genius in action (and also in the body of a surprisingly young chef). Chef Chris's capabilities are (in my book) well beyond his years and I look forward to seeing this restaurant thrive and Chris to continue to shine even brighter. I will definitely become a regular!
(5)Glass City G.
ELEMENT 112 Foam. Emulsion. Powder. Gel. Most people are more likely to associate these words with a science experiment than with a rich culinary experience. But over the past decade, they've made their way into the lexicon of fine dining by way of a culinary approach known as molecular gastronomy. During this time, chefs around the globe have been experimenting with liquid nitrogen, silicon tubing, syringes, dehydration units and other gadgets to extract flavor and enhance food preparation. Adventurous home chefs can gain insight into the techniques popularized by the molecular gastronomists in a five volume cookbook set published in 2011, "Modernist Cuisine: The Art and Science of Cooking." And now the Toledo area has its own food science headquarters: Element 112, located in downtown Sylvania. Reasonably well acquainted with the molecular gastronomy concept, my dining companion and I were prepared for an evening of culinary theater and unique flavor combinations. We approached this dinner with a spirit of adventure and the expectation of tasting something fresh and new! Following a glass of Prosecco (from a mass-market vintner - there were no fun surprises on the wine list, sadly), our waitress brought us a dish of "dirt." It was one of Chef's unique preparations; she explained, crafted from finely chopped almonds, wheat flour and dehydrated dark beer powder. The complimentary appetizer resembled something you'd dig up with a spade: a few baby carrots and a tiny radish emerging from a mound of earth. A paper thin cracker shaped like a cactus plant, also made with beer, gave the dish height and visual interest. A layer of homemade ranch dressing was hidden under the soil. Apparently, all of the dairy products used at Element 112 come not only from an organic farm but from the restaurant's own dairy cow - named "Chris", after the chef. The dressing was simple but fresh-tasting; the vegetables cute and crisp. But the signature item on the plate, the dirt, was pretty much tasteless. The cactus was crunchy and sweet but the flavor of beer was conspicuously absent. When the bread arrived, we were informed that the chef bakes his own bread and grows his own yeast. My dining companion and I were intrigued. "Grows his own yeast?" I asked, and indeed, our waitress explained the process of making and maintaining a bread starter. The bread was fabulous with a deep sourdough character to rival any you'd taste in San Francisco. And the fresh butter from Chris the Cow, enlivened by a few crystals of sea salt, was equally delicious. We ordered two appetizers. The first was beef carpaccio ($12). Beef carpaccio is typically served sliced paper thin with olive oil, lemon and shavings of Parmesan cheese. But at ELEMENT 112, the "carpaccio" consisted of thickly sliced beef that had been cooked in a vacuum sealed pouch and placed in warm water long enough to turn it uniformly bright pink. (This low-temperaure cooking technique is called "sous vide" and is a hallmark of molecular gastronomy.) While the caramelized red onions, buttery croutons and olive oil powder made a lovely presentation, for my taste serving the meat cooked sous vide violates the basic principle of carpaccio. We also ordered the Fisher's Island Oysters ($16). The oysters were small, fresh and tender . But again the chef missed an opportunity to add something original and exciting to his raw ingredients. A balanced mignonette--perhaps made from the house-prepared vinegar, would have been a more interesting accent than old fashioned cocktail sauce with lemon wedges. For entrees, we ordered the Seared Maine Scallops ($34) and the Dry Aged Heart of Ribeye ($39). The scallops were cooked perfectly--seared to a slightly crisp brown on the outside and boasting a truly luscious sweetness inside. Frankly, we wished there were more than three on the plate. The tiny brussels sprouts were also delicious but again, with only two of them on the plate, the quality didn't make up for the lack of quantity. The six ounce boneless ribeye was cooked using the sous vide method and was evenly pink and tender throughout. Surprisingly, it appeared to be largely unseasoned. The puddle of pureed Yukon gold potatoes underneath the steak was quite creamy - full of Chris the Cow butter, most likely, and all the better for it. But it bears emphasizing, the entrée portions are quite small and will not satisfy a heartier appetite. At this point, I would suggest holding off a few months before trying ELEMENT 112. With more time, I am confident Chef Nixon will get comfortable with all of the gadgets and wizardry of molecular preparation and start to focus on the unexpected and delightful flavor combinations that can be accomplished with these techniques. He clearly has the training and experience to make this restaurant a place for special occasions and for foodies to keep coming back for new and exciting menu changes.
(2)Matthew M.
What a wonderful experience from beginning to end! We were a party of four and arrived after the kitchen had already closed (early hours on Thursday), but they were happy to accommodate us. Once seated, our server explained a little about the restaurant and chef. She was very knowledgable and well spoken. We ordered everything on the appetizers menu except the beet salad and farm lettuce (who needs to be healthy). After our drinks were delivered, we were welcomed into the kitchen for a guided tour. I have been in a few kitchens before, but this one was unlike any other I've seen. It was completely spotless and everyone worked in sync. It truly was impressive. From the people, to the spice rack, to the fresh garden in the back, it was sheer perfection. We watched as they plated our small plates and when they were ready, we were escorted back to our table by 3 people carrying our plates. I'm not sure how to describe the food as it was honestly the best food I have ever eaten. Oysters on the half shell, gnocchi, Alfredo, squash blossoms and the farm egg. I have honestly never had better Alfredo! I am still thinking about it 12 hours later and would like to order at least a pound of it! Even though the oysters were east coast, they were amazing. No grit in these bad boys. The squash blossoms were very tasty, I might try some of my own, but I'm sure they won't compare. The gnocchi was more than I expected and had the largest serving portion. The farm egg was very impressive. Once we had devoured everything, we were surprised with some salted caramels that could creat world peace, in my humble opinion. It was truly the best dining experience EVER! The people, the atmosphere, the food, the drinks, the music. I just cannot say enough about Element 112! Next time we will try the Chet's tasting menu as I'm sure it's incredible.
(5)Nadine S.
This little place in Sylvania OH on Main Street seems to have been transplanted from New York City! The decor (in the former Bumble building) is modern, yet retains a warm atmosphere. As you enter, the bar with several stools and tables is to your right behind glass block. The main dining area has a central island used by the staff with tables surrounding. A large glass wine storage separates the main dining area from the kitchen, which can be viewed through the glass and is spotless! But all this beauty pales in comparison to the exquisite food! Although on the more expensive side (for the Toledo area), the staff brings complimentary offerings for you to try, from baby carrots and radishes "planted" in "dirt" covering a creamy dip. All items are presented in such a beautiful way, it's like pieces of art! My husband had the chicken, which he said was unquestionably the best he's ever had. I had the pork chops and they were melt-in-your-mouth tender and juicy with wonderful flavor. Both the chicken and pork chops are brined before cooking which we were informed by our server was the reason they're so delicious. The from scratch, made on premises daily bread was warm and had just the right chew to it. And the carrot cake (also made on premises) was orgasmic-ally good! The kitchen staff takes great care to use the best and often local ingredients. The portions were not large, but it was good to leave not feeling stuffed to the gills (and I took half the pork chops home!). We were told the chef has traveled the globe learning new ways of preparing dishes. We can't wait to return and sample the steak and some of the fine wine.
(5)Rick P.
Element 112 has delicious entrees and appetizers, and the service is cheerful and competent. This restaurant is super for special enjoyment with family and friends!
(5)Gil E.
No crazy culinary verbiage promised from me. I had the opportunity to dine at Element 112 with close friends. I have to say I am like most Toledo diners who like big portions, OK service, and tasty food. I was impressed from the moment I walked in the door. This is a different style restaurant for Toledo, you have to go to a metropolitan city to have this dining experience. The multiple courses were presented perfectly, with the right balance of flavors for each. I read in an earlier review that the portions were small but we didn't mind with the cuisine perfectly presented, our entertaining server, and excellent wine choices. We actually all were full prior to dessert. It is amazing when you eat at a slow pace how your appetite is satisfied. The sad thing about local restaurants is there aren't many good ones and most have food that is so bad for you. When I read menus especially a chain restaurant, my thoughts and comments are; They are killing people!! Fried this and fried that, also studying food manufactures and government guidelines as to what is good for you and how they are produced to feed the masses is far from the truth. At Element 112 it is comforting that their food is sourced fresh locally, from the homemade bread made from a sourdough bread yeast starter to enhance the intense flavor only accompanied by homemade butter from Chris the Chef's cow. I did have to ask if the Beef "Tartar" came from the same cow, happily it didn't. I don't think Chris the cow would make it through the holiday season nor could I imagine that it would be able continue to produce fresh milk for butter . The menu is ever changing following what is available and fresh in the region. As a chef I was like a kid in a candy store when I toured the kitchen. All the cool gadgetry you would love to have in your restaurant or home kitchen. Also, amazingly clean with a well trained staff. They have a table in their kitchen called, "The Chef's Table" that seats from 2 to 14 people. The menu is picked and prepared by the chef personally. We are planning this adventure with friends very soon. Give it a try, you will be both impress and educated at the same time.
(5)Athreya R.
I really wish this restaurant worked out...I really did...but its so pretentious and trying to be a more than it is. The portions are tiny and not worth the money. I liked the bar though. Good selections. Overall 3 stars for the whole thing.
(3)Jay Rand B.
I consider myself to be a reasonably travelled foodie. I have enjoyed food around the country and around the world. My culinary adventures have included The French Laundry, Tru, Arun's, and most recently some very nice meals in Lyon and Avignon (France). Unfortunately, we live in NW Ohio so exciting food options are somewhat sparse. My wife and I decided to try Element 112 in Sylvania, OH. What a treasure! It is a lovely facility with a glass enclosed kitchen. You can choose the tasting option or order off the menu. There are a reasonable number of options for both the appetizer and the entree. We were delighted with the entire meal (tasting menu). Presentation was wonderful and taste / texture was superb. Quality was apparent all the way through, including the French press coffee at the end of the meal. My best culinary experience ever in NW OH, NE IN, and SW MI. HIGHLY RECOMMENDED!
(5)Beth B.
The chef's tasting menu was delightful! The best meal I've had in Toledo, and the price was reasonable--especially if you go on a Wednesday (half off bottles of wine). My favorite dish was the gnocchi, but truly everything we ate was delicious and surprising.
(5)Marty Z.
Even though I was expecting great food, I was STILL surprised at everything about our dining experience. The wait staff was phenomenal. They were friendly, but more importantly, knowledgeable about their food. We had the chef's tasting table and wine pairings, and everything was perfectly prepared and presented. If I could give ELEMENT 112 more than 5 stars, I certainly would! IMHO, this is the best restaurant in Toledo.
(5)Katie W.
I came to element112 for the second time last night, taking advantage of the 35$ week night chef tasting menu. I was pleasantly surprised that the menu this time was even better than the first--another great feature of this restaurant: the rotating menu selections. We started off with potato stones, which seemed to be balls of mashed potatoes covered in a black crunchy material. No idea what it was, but I could have had 4 or 5 more of those. The highlight of the 5-course meal was the catfish. Perfectly cooked and seasoned, it was definitely the best catfish I have ever had. To quote my lovely date, who had never had catfish before: "I'm going to be really pissed when I have catfish again and it doesn't taste like this." Everything on the tasting menu was delicious, down to the desserts, which I normally never opt for. 35$ is an absolute steal for what you are getting, so don't hesitate to give this place a try!
(5)Julia G.
Where I do I begin!!!! This place is truly a gem if you love food and atmosphere then you MUST try this place next!!! From the light fixtures to the funky art on the wall.. Yet This is all pulled together with such class I was in heaven. Dining all around the world and knowing a thing or two about food I would say the chef knows what he is doing and his staff is unbelievable!!! Thank you Melony for for making our dining experience so memorable! Okay so back to the food review.. my fiancé and I tried the tasting menu and both were so pleasantly surprised with all the fresh grown greens that are grown in house... To the amazing taste of vegetables that were all organic and you could taste how sweet they were. I mean full blown Italy style veggies. For the main dish we had the scallops which were dynamite with creamy corn. After that the dessert was out of this world lets just say we kicked our plates clean! Anyone would be a fool not try a bit of food heaven!
(5)S. R.
Like others have mentioned, the description of the tasting courses can go a little overboard. Having said that, the food does not disappoint! Definitely will be returning.
(5)Harleen K.
What a pleasant treat nestled in Toledo suburbia! Started off with oysters, not bad but a little briny for my taste, it felt like a mouth full of sea water. Easily neutralized with a squeeze of lemon though. Also had the farm egg which I wouldn't bother with again, it was literally a hard boiled egg which was then fried. We enjoyed the Amish chicken and pork tenderloin for entree. Both were excellent! Cooked perfectly, soft and tender meat and very flavorful! Would definitely recommend. Seemed they were understaffed so service was slow, but they were very accommodating.
(4)Ricardo H.
Element 112 was better than I expected. A cut above the rest. My wife and I have had the good fortune of being able to eat at fine restaurants around the country and abroad. Element 112 rates right up there with them, and certainly the best dining experience in Toledo. From the time you are greeted to the time you exit. Attention to detail is something Element 112 has mastered!
(5)Diana D.
My spouse and I ate here tonight. Amuse-bouche was a crostini with goat cheese mousse and chives. Fucking incredible start. We shared the cipollini onion dish and the pork belly for appetizers. I ordered pork shoulder for dinner, he had the walleye. For sides we had the potato puree, and the string beans with smoked aoili. Desserts were the lemon meringue and a pear thing. Oh, and the brioche with sumac butter and warm honey. Shut the fuck up! WHAAAAAAAAAAAAAAAATTTTT?!?!?!?!??! The interior really interesting, one wall a soft white and the other black, each with pops of reds and corals from different canvases. The music however, was dumb as shit, at one point Bob Seger's Old Time Rock n Roll came on. Dave Brubeck would have been a better choice, guys. Our server was Ryan, he was great. The girl who explained the dishes with short red hair, she performed her job with the precision of an assassin. Man, I could listen to her tell me about coffee foam on a Bartlett pear all night. Probably the best part of the night was getting a tour of the kitchen. These guys are straight up L-E-G-I-T with the culinary artistry and shit. And the johns are goddamn beautiful. I only snuck a peek at the bar. Will need to find location in space in which I can hide the next time I am there so I can wait until everyone leaves and live among the foods. This is the best goddamned restaurant in Ohio since Revolver in Findlay.
(5)Amy P.
I may not need to add to the plethora of already stellar reviews here, but wanted to add a few things of note which made my experience here part of the 'culinary renaissance' I have had the pleasure of witnessing since my return to NWO. First I'd like to say that one does not 'eat' at Element 112, They participate in a collective multi-sensory experience of high art. Chef Nixon's menu is intelligently creative, seasonal, dynamic and memorable. This is farm to refined table at its best: a full scale joint with everything done in house from house curing meats, morning baked breads, to a micro green garden growing on site. If you are a novice wine connoisseur like me, 112's wine list is not to be missed. Just reading the 'book' itself is an educational peruse. Mark, the sommelier, is approachable and knowledgeable. Talk to him! Offering coveted and delectable selections by taste, half, and full portions; one of the great and unusual offerings of this establishment is their by the glass program, Obviously this model is curtailed to their chef tasting menus (which will be well worth its value for any special occasion) but gives the diner the awesome opportunity to try an amazing selection of truly extraordinary wine that, in almost every scenario otherwise, would require a full bottle purchase. The dining room is gorgeous with 'four element' inspired wall pieces and wall to wall installations that create an ambiance of elegance yet not overly rigid. Although comparatively more expensive than most price points, it certainly is cheaper then driving to New York, which is probably the closest place you can find a comparable dining experience! Thanks 112 for raising the bar with out being artistocratically unwelcoming. Hopefully more establishments to follow in your blazoned path.
(5)Aaron S.
Simply great. The food, atmosphere, and staff were all amazing. We have been back twice since our first visit and will continue to come in. Our server Ryan was over the top knowledgeable and made the whole dinner s great experience. Everything we had was amazing.
(5)Matthew E.
A five is tough for a restaurant like this, where the food is so fun and unique. I say that because if you like boring standard food, this may be too much for you. If you enjoy a great dining experience, with attentive staff and food that is really hard to top in Toledo / Sylvania this is the place. It is worthy of a try from anyone and I don't think you will be disappointed. The menu is changing and the prix fix keeps you guessing. Hard to get bored with this place.
(5)Tom D.
Dined on the tasting menu and it was delicious.
(4)Rebecca E.
The food, service and decor were outstanding. One of the people in our party has multiple food allergies and the chef customized a dinner for her off menu to accommodate her needs. All four of us ordered very different meals and all were perfect. A little pricey for a day-to-day meal but perfect choice for a splurge.
(5)C B.
I cannot say enough good things about Element 112! My husband and I visited on a Saturday night and were immediately impressed with the friendly staff and relaxing atmosphere. It reminded us of some of our favorite restaurants in Ann Arbor. We were served an amuse-bouche of a homemade crostini with goat cheese mousse and chives, which was delicious. We both ordered the salmon entree with a side of broccoli, along with a bottle of wine. Everything was great, and we were pleasantly surprised when the check came. We'd be happy paying twice as much for the service and quality of food we received. We can't wait to go back.
(5)Nathan P.
My wife and I just visited Element 112 for the first time last night while celebrating our anniversary and were extremely impressed!! We sat at the chef's table and were served the chef's tasting menu. All I can say is WOW! The food was all farm to table and was insane! Our meal from start to finish was like palate gymnastics. The chef was not only very original and unique with his dishes but was able to use so many different textures and flavor combinations to really give us a one of a kind dining experience not just dinner. Our server was 10/10 as well. She made us feel like we were the most important customers in the restaurant. We honestly felt like a director couldn't script anything as perfect as tonight went! This is truly the only 5 star fine dining restaurant in the Toledo area. We moved out here from Cleveland about 3 years ago and we have tried just about every "fine dining" restaurant around here and nothing is close. Keep in mind, just because you charge astronomical prices does not mean that you are fine dining. We are thrilled that we no longer have to drive to Detroit or Cleveland to enjoy a special occasion. I will add that I frequent top notch restaurants quite often so I have a pretty good idea of what's considered superior culinary art and what's just flat-out overpriced average food. Thank you to everyone at Element 112 for literally the best all around dining experience I have ever had!
(5)Stephanie J.
Element 112 has joined the ranks of Nemesis Miami and the now closed Parlour in Glendora CA in my top 3 list of best restaurants I have ever eaten at. I had been excited to check Element out and finally I had the chance on a random Tuesday recently and was thrilled that we were seated without reservations. Speaking of Reservations, you should always try to have them to eat here, it is not a large place and the prix fix dinners often take longer than a normal meal elsewhere. You want to eat slow and savor the artistry of each dish. Before I get into the food, I just want to say that the service was top notch and lacking nothing. Servers are experts on the dishes and the chef and the local ingredients. They really made the meal a fun and enlightening experience. Thanks staff! For my first course I got the Cauliflower Bisque and my boyfriend got the Goat Cheese Agnolotti. I was pleasantly surprised by the Cauliflower Bisque, and only ordered it on the recommendation of the server. It was rich and creamy, but just a bit on the salty side. The Goat Cheese Agnolotti was where the chef really showed his skill. The sauce was perfectly sweet, yet tangy and toasty with the flavor of roasted Brussel sprouts. I could not for the life of me tell him what it was made of, even after essentially licking our plate clean of it. It was that good! We also received some snacks for the table in between courses. The first were little potato stones served on top of a large river rock. Creamy perfect mashed potato balls were coated in onion ash and panko. I could have eaten a dozen to myself. Next came a roasted beet with Turkeyfoot Creek Goat cheese and a beet vinaigrette on a small spoon. It was delightful. For our entrees, my boyfriend got the Bone In Pork Chop with a spicy marinara and linguine. I chose the sous vide Filet. Both were juicy and perfectly cooked. I was surprised that I liked my boyfriends Pork more than my filet, I don't think that has ever happened before. It wasn't because the steak was not good, in fact it was incredible. Probably one of the best steaks I have ever had in my life, but the flavor of this pork chop was out of this world. Both excellent choices. The potato puree which was beneath my filet was very creamy and rich. Just perfect! For Dessert we had both the Turkeyfoot Creek Creamery "Nitro Cheesecake" and the Guinness Bread Pudding. Both were wonderful and the Nitro Cheesecake was so different and fun to eat. Lastly, and my favorite part of the meal even though it might seem silly was the homemade Oreo cookie. WOW. Little bits of sea salt brought the chocolate shortbread and butter cream to life. One of the most brilliant desserts I have ever had. Bravo Element! The Toledo Area was in need of you desperately. I will certainly and happily go to the poor house eating here as often as I'd like.
(5)Jolie S.
We had an amazing 15- course meal on a Saturday night a few weeks ago. We've eaten at a lot of great restaurants, and this meal was second only to Alinea in Chicago. Every course was a success, full of flavor and surprises. Service was stellar. This is definitely more formal and complex than any place in Toledo (or most of Ohio). If you can get into the frame of mind for a culinary adventure, you'll like it. I'm sure some new dishes work better than others, but this meal was nearly flawless. I hope it does well. We're already planning a return visit.
(5)Kenneth M.
Ambiance, artistry, attentiveness. My wife and I enjoyed the 14 course tasting menu. A bite or two of little works of art! I must confess when the first course was a single oyster I wondered to myself if I would leave hungry. However, the presentation of the plump, briny delight was elegant, and was so fresh it practically dissolved on the tongue! Baked Brussels, quail egg, a single scallop ( again not chewy), meat courses of chicken, then a filet piece about 4x2x2" that was just the right amount of protein, and so soft and flavorful. I actually tried to cut it with the side of my fork to see if it could be done. I am not a dessert lover, but the sorbet over a peanut butter wafer cake(?), with added bits of shredded celery and THIN Apple slices (2) , topped off the meal in a most satisfying manner. Each course was as beautiful to behold as it was to take in. I Highly recommend the wine pairing. The sommelier provided 7 different wines and gave a brief but informative enough description of the glass and why he chose it to be presented with the course. I should add the servers also provided an entertaining story behind each course. The pairing( a cab blend, I think) with the fillet left my wife and i stunned! All we could utter was "this is SO good". We chose the standard wine pairing, and were very pleased. We will return!
(5)Christy B.
The service, the food, the ambience...everything is flawless. I love that they change their menu frequently and the chef's tasting menu is an excellent choice. Also, their mixed drinks are amazing!
(5)Nate O.
A very unique culinary experience that simply cannot be matched in northwest Ohio. Both times we have ordered the tasting menu and have not yet come away disappointed. Apart from Alinea in Chicago, I have not dined at a more creative and exciting restaurant. You're not going to get massive portions, but you will receive an unforgettable dining experience with delicious, unique dishes.
(5)Meredith K.
I too, had the same pleasure as Lilly, and received a complete and wonderful experience at Element 112 last night. We were taken care of by Mark (the Sommelier) and Beth Ann, both of whom were a delight. We went with Chef Chris Nixon's tasting menu, and were told in full detail how dedicated the kitchen is to locally sourced ingredients, from Chris the cow to foraging along train tracks because pesticides aren't allowed. At the end, we were given a tour of the immaculate kitchen, and shown what's in store for diners in the near future. Can we say "smoker"?! My brother, also being a sommelier, really hit it off with Mark - blind tastings and all. We brought a bottle of single vineyard Byron Pinot Noir from my brother's cellar, but Mark also gave us some suggestions and tastings of the selections he's putting on the racks. Some of those were a Chablis from Fourchaume Premier Cru, a 2005 Reserva Tempranillo from Ribera del Duero, and a Colombard white from Gascony. To emphasize the locally-sourced ingredients, and the gastro-molecular techniques being used in the kitchen, the amuse bouche was a presentation of earth's bounty as if you were about to eat the earth itself. A rock covered in a thin layer of homemade buttermilk dressing and a heaping pile of beer powder looking like dirt, with root vegetables peeping out, was an offering that said, "Eat this as if you are the farmer himself." The homemade bread and butter, with just a touch of sea salt, was like sitting at a table of yore when one felt blessed for having such bounty. Bread, butter, and dirt - I like this type of smart presentation! The oysters were balanced perfectly with a sliver of de-seeded jalapeño and lime. The arugula salad was perfect! Really well grown arugula is spicy without being bitter, and this was it. Add some buttery pine nuts and a bright citronett, e voila! The asparagus agnolotti was like a pillow puff of sweet creamy greens bursting in your mouth, which complimented the smoked salmon it accompanied. The stinging nettles pesto on homemade fettuccine was simple and earthy, and had a small crunch that added delightful texture. My sous vide filet mignon was just entering medium rare - heavenly. My mom and brother were of course gushing over the pork tenderloin and truffle butter potatoes. Our Arnold Palmer palette cleanser was a great pick me up, with lemony custard and crushed ice. Chocolate mousse and caramel, elderberry syrup on pain perdue brought it home. Some of these dishes may be of no surprise to a seasoned foodie coming from SF, LA, or New York, but this place is way above par for what I expected of a gastro-molecular experience in Toledo. So please save the griping about portions, you don't need nor want to feel like a full greyhound bus after such a thoughtfully prepared (and offered) meal. My compliments to the entire staff!
(5)Ford C.
Valentine's Dinner Chef's Menu. OUTSTANDING. I do not have the words to describe how great the service and food were tonight. I felt like we were King & Queen being served the royal feast. I won't go into every course. The filet that my wife had was superb. The chicken was so moist & tender it melted in my mouth. The chef is using local produce, poultry and beef and preparing something special. We've dined in Chicago, San Diego, New York, Ann Arbor and Detroit. Element 112 is in a league of its own. Top drawer!!!! Well done!!!
(5)Noah M.
Element was an amazing experience!! I was looking for a place that would hopefully come close to the standards I am used to coming from Seattle, and this place exceeded my expectations by far. It's not a relatively good restaurant for the area, it's a great restaurant that would stand up to anywhere I have eaten in Seattle or NYC. Chef Nixon was incredible, personally bringing out each course of the tasting menu(we were in the PDR) and answering all of our questions very patiently. Being seated next to the open kitchen was amazing, it was thoroughly enjoyable watching such a well oiled machine at work. Every dish was brilliant, original and delicious. The wait staff and sommeliers were very knowledgeable, and you could see everyone's passion for what they do. All in all it was a perfect night out, and I highly recommend this place to anyone looking for an amazing meal and amazing service. If you can find a better restaurant in the Toledo area, let me know and I'll go with you and pay for dinner :)
(5)Dustin H.
The rumors are true! Well.... most of them. 112 has been open for around a year, and honestly I've been avoiding it. Early on reports were coming in that portions were too small, prices were too high and in general the restaurant wasn't a good fit for midwest palettes and expectations. As far as I'm concerned, none of that is true. NW Ohio is going through a minor food renaissance and Element 112 is on the cutting edge. Everyone should visit, at least once, just to see what the other half has been enjoying in major markets for years. We had a celebration dinner last night with my parents. Almost everything about our experience was perfect, and we really enjoyed our evening. I will start out with my one major gripe. The absurdity of having to provide customers with flashlights to see the menus and their food because the lighting is so low. That's just beyond my comprehension. Lighting is such an easy thing to "fix" and a flashlight does not fix the problem. The fact that the help had flashlights readily on hand suggests this is a common complaint, and it was a big one for us. More on that in a bit... After our drinks were ordered, we agreed that the table would get the Chef's "tasting menu." I highly suggest anyone that visits 112 does this. You get pretty much all of the options from the regular menu, but they sprinkle in some extra bite size options throughout your meal which are absolutely killer. Also, when ordering the tasting menu, everything ends up being PERFECTLY timed. You are offered an overwhelming amount of flavors over the course of your meal. I ordered an "old fashioned" minus the sugar cube. It was a stiff pour, and while pricey at $10 it felt worth it. I wished there were more sugar free cocktails on the signature menu. I appreciate that many like sweetness with their alcohol. I do not for the most part. This is a general problem with most restaurants, so it's certainly not something directed directly at 112. Dinner started with a Potato "Stone." Grape sized liquified potato surrounded by a crispy potato outside. I can't imagine what technology was used to create it, but it was a pleasant surprise to start things out. One bite for everyone. Just the perfect amount of potato. I chose the Fishers Island Oysters ($8 additional supplement to the $55 cost of the meal) with pickled jalapeño and lime foam. 3 oysters were served, and they were absolutely wonderful. Perfectly tangy, salty and ever so slightly spicy. A refreshing way to start a meal. After the app, everyone was served a butternut squash Bisque with "ashed bread crumbs." I don't know what ashed anything is, but this little bite sized flavor saver was good. Savory and a great lead to our next course. We all agreed we could have eaten bowls and bowls of it. For my entree I had the Filet Mignon ($15 supplement to the $55 cost of the meal, so take note we're now at $78) The steak was served with Point Reyes bleu cheese on top of potato purée My steak was perfectly cooked but the exterior finishing was just ever so slightly off in the tenderness / texture department. THE SAUCE and THE CHEESE on the other hand! They fixed any issue I barely had in the first place. The jus had a peppery almost burgundy flavor with a thick texture that stuck to the steak and cheese. I soaked up every last bite with the homemade sourdough (?) bread. This course was a reminder of the previously mentioned flashlight problem. While I will eat absolutely anything and everything, my father and wife both have an aversion to gristle, fat, bone and skin when eating meat. What happens when you can't see your food when you're eating? You end up eating things you don't want to eat. And that happened last night for some at the table. Only good surprises should happen at a restaurant of this caliber. After our main dish, we were all given a maple custard foam with butternut squash, and popcorn panna cotta. I've mentioned in other reviews that I'm not much of a sweets guy, but this dish took me. It was my favorite moment in the entire meal. The popcorn panna cotta was amazing. It coated the mouth with an unexpected flavor in perfect intensity and texture. I would LOVE to have ice cream in my freezer available in this flavor at all times. Paired with the roasted squash it was awesome. For dessert I had the chocolate mousse with raspberry coulis, chocolate & mint. I made the mistake of having my first bite just be the mousse. It needed the raspberry compliment. It was a great meal ender. My wife's cheese plate looked great. No question this is one of the best restaurants in NW ohio. It may in fact be one of the best of it's kind. Hard to compare because there is nothing else like it in the region. LONG story short: get the chef's tasting menu and enjoy a wild flavor and texture ride. bring a flashlight. 5 stars all around!
(5)K t.
I've been here a handful of times now and everything is really well done. According to the bartender, most of the food is sourced from a local farm and farmers market, so the menu changes often. The menu items are creative and fresh tasting. The food is always rich, but the portion sizes are smaller than what you'll find in most restaurants. I find the tasting menus to always the deliver the right amount of food. I've sat in the chefs tasting room and at the bar, service has always been great. Tip: most nights at the bar you can get the three course menu for $29, which is a nice deal to try out a few different bites.
(5)Joshua W.
This restaurant is raising the bar for chefs in this area. Chef Nixon is boldly going where no chef in this town has gone before. I'm a foodie that plays around with a little gastronomy at home and every time I'm in 112, chef is using new techniques and making some really cool dishes. His tasting menu is the way to go. Well the tasting menu at the chefs table is the way to go. Very cool table surrounded by glass & wine racks in between the dinning room & kitchen. Beautiful kitchen. Also chef is welcoming to have you in the kitchen and hangout for a minute and watch some plating or whatever they have going on. Nobody does that. It's that new train of thought that this town needs. The bar manager has been creating a great wine selection & some really cool cocktails to go along with chefs food. Check out a Toledo Cocktail episode from Smash Toledo on a cocktail: youtu.be/qvyV1V2LrSg
(5)Molly K.
I first ate here three months ago; it was the most incredible meal and service I have ever had in my entire life. Each employee made it such a wonderful experience. The service was above and beyond anything I've ever had before; a true pleasure. The hostesses were friendly and took our coats, the bartender took her time and crafted some amazing cocktails; our server was extremely informative and attentive, and we experienced nothing but positivity and smiles all evening. The food is (in my humble opinion) the best food I've ever had. Ever. Times ten. I closed my eyes in ecstasy with most of the bites. The flavors were so well balanced and the portions LOOK small, but the taste is full and by the end, we were stuffed! We ended with (French-pressed) coffee and dessert. Even the coffee was great. Our very kind and friendly server gave us a tour of the kitchen, which is impeccably clean. I can't believe the chef is so young. He truly is a master. I expected it to be good, but was not prepared for it to be THAT good. So confusingly incredible from start to finish. I've been back once for Toledo Restaurant Week, and plan to go back on Saturday for a birthday dinner. It's a bit too pricey to eat weekly, but totally and completely worth every penny. I know most of my comments on Element 112 are some version of "AMAZING!", but it really was. I don't have detailed descriptions of each dish (the menu rotates, anyhow). But have never been happier in a dining experience.
(5)Dubya W.
Our department holiday party was held at the Periodic Table of Element 112 and was exceptional. The food was just as high quality as the main restaurant and the service was outstanding! They provided a memorable experience within our budget. I would highly recommend it.
(5)