The Moshulu featurers unique private rooms and decks perfect for entertain- ing clients and employees. With an extraordinary reputation for service and distinguished cuisine, Moshulu features spectacular waterfront views along with chefs who can customize a menu to meet any group’s needs


Anderson. As a “food activist,” Anderson is committed to sourcing fresh ingredients, many of which are from local farmers and producers. His use of progressive, modern techniques allows for the purest flavors in every serving.


“Scott is out in the field foraging for new ingredients every day,” said Distler. “He is known to change menu items ‘day of’ to reflect what he finds.”


Anderson has mastered a cooking style that celebrates a dish’s culinary roots and traditional flavors while infusing a diverse set of flavor profiles he’s accumulated from his travels around the world.


These restaurants offer diverse options for private and group dining. Planners will find that elements provides three choices, including: a private dining room able to accommodate up to 10 guests; a large private dining room with space for up to 25 people; and a “buyout” of the main dining room that seats up to 40 guests. All three spaces can be rented simultane- ously for hosting up to 75 guests.


In elements’ main dining room, which offers a view of the open kitchen, the team provides guests with incomparable service and a dining experience that will not be forgotten. Courses are delivered tableside by a member of the kitchen team, where they are accompanied by a brief explanation of the dish’s components. Attendees will indulge in meals where nothing is overlooked and a menu that is seasonally driven.


At Mistral in Princeton, planners can reserve the main dining room that hosts 50 seated or 65 standing for cocktail parties. Another option is the heated and covered outdoor patio for private groups of up to 45 seated or


2­ 4 January­z February­2019


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