Pasadena hasn’t exactly been known as a haven for seasonal, genre-busting cuisine, but Elements chef-owner Onil Chibás has successfully put the town to the test. The New York native launched Elements Catering and a complementary café in 2005, and in December 2009, he stepped up his game by opening Elements Kitchen at the Pasadena Playhouse. He and executive chef Alberto Morales have constructed an unorthodox menu. Instead of coming up with appetizers and entrées, they build their seasonal menu around key ingredients. For example, Elements Kitchen currently touts three dishes that center on scallops, five dishes crafted from chicken and other birds and four dishes based on the humble tomato. Rosy slices of seared duck breast are treated with pastrami spices and plated with a crispy duck leg and a nouveau German potato salad of fingerlings and crunchy red cabbage. Noted mixologist Michel Dozois consulted on the similarly seasonal cocktail menu, which was recently highlighted by the gin-based raspberry thyme Smash.

Smoked duck breast, duck confit, German potato salad
Pan-seared diver scallops, succotash, basil oregano pesto
Peach melba mousse cake
Whole roasted tomato tapenade with house-made mozzarella
Raspberry thyme Smash
*menu changes seasonally
view full menu here

Dine like a king or queen at the horseshoe-shaped, eight-seat marble chef’s table that faces the glass-fronted kitchen. Or if you’re looking to commune with nature, grab a window seat overlooking the fountain in the Pasadena Playhouse courtyard.

Every Wednesday, Elements varies the restaurant’s overall theme by featuring what it calls “sketches,” $5 small plates that center on a single ingredient such as fennel or grapes. On Thursdays, liquid sketches in the form of cocktails are offered.

lunch: Tues.–Fri. 11:30 AM–2:30 PM
dinner: Tues.–Thurs. 5 PM–10 PM; Fri.–Sat. 5 PM–11 PM;
Sun. 5 PM–10 PM (prix fixe only on Sunday)
brunch: Sat.–Sun. 10 AM–2:30 PM
bar: Tues.–Sun. 5 PM–12 midnight
closed Monday

$11 (fried chicken livers) to $52 (lobster paella)
$35 three-course dinner on Sunday; regular menu not available