Chef Vish Mayekar is partnering with Hassib Sarwari and Winnie Sun to open Elem, a new restaurant concept rooted in local and global flavours. Located at 2110 Main Street, in the space next door to Sarwari and Sun’s other popular restaurant, Zarak, Elem marks Mayekar’s debut as a restaurateur while also reflecting the trio’s shared commitment to sustainability and hospitality. After months of construction and menu testing, the restaurant will finally be opening its doors exactly two weeks from now (on Tuesday, November 19th), following a friends-and-family preview.

Featuring dishes inspired by Mayekar’s travels and heritage, the menu incorporates elements of Earth, Water, Fire, and Air, using seasonal ingredients. Sun’s cocktail program complements the cuisine with creative, sustainability-driven drinks, including thoughtful non-alcoholic options.

Designed by Marko Simcic of Simcic Architecture Studio, the space integrates natural materials and an open kitchen, creating a modern atmosphere that fosters transparency and connection between guests and chefs. In short: Elem aims to bring a new dining experience to Mount Pleasant.

From a Press Release circulated this morning (Tuesday, November 5th, 2024):

Elem, the highly anticipated new restaurant and cocktail lab by chef Vish Mayekar and Zarak’s Hassib Sarwari and Winnie Sun, is set to officially open its doors on November 19, 2024. Guests can expect to indulge in Top Chef Canada alum Mayekar’s bold cooking, featuring creative flavour-packed dishes that highlight the unique spices from cuisines around the world with local ingredients, alongside Sun’s inventive, element-inspired and sustainability-driven cocktails. Reservations are now open online.

The 2,946 square foot, 76-seat space was designed by Vancouver-based Simcic + Uhrich Architect and features three dining spaces and an open window into the kitchen to see the chefs at work.

“The team has been working incredibly hard in the past few months to make Elem come alive, and we are excited to finally welcome guests to experience incredible cuisine by Vish and creative cocktails by Winnie,” says Hassib Sarwari, owner-operator of Zarak and Elem. “While Elem offers a distinct experience from Zarak, what ties it to our family of restaurants is our unwavering commitment to warm, genuine hospitality. The ambience, food, and drinks at Elem are designed to immerse our guests in a sensory exploration that reflects the elements and to challenge ourselves in doing better for the world around us through various approaches in sustainability.”

Elem’s menu is an exploration of flavours and spices from all corners of the world, including Bangkok, California, Spain, Mexico, Italy, and Mumbai – all inspired by Mayekar’s extensive travels and South Asian heritage. There will also be a big focus on local BC-grown ingredients. At opening, guests can dive into dishes such as Cone Cabbage with Taleggio fondue, beef Nduja, meyer lemon crumb; Barbecued Carrots with mandarin kosho, smoked yogurt and bubu arare; BC Dungeness Crab Toast on milk bread with lemongrass-ginger sauce; and Beets & Chicory with squash chips, quinoa, sungold tomato vinaigrette.

Larger plates for sharing include Squash Caramelle with chanterelle mushroom, miso beurre blanc, and pumpkin seeds; Whole Red Sea Bream with green coconut chutney, red adobo, and herb salad; Honey Mussels with tamarind rassam, sushi rice balls, and curry leaf oil; and Fraser Valley Loong Kong Chicken with maple-espresso glaze and seasonal side vegetables.

“This menu is a celebration of the diverse flavours and spices we can find around the world, beautifully complemented by the fresh, local produce and ingredients sourced right here on the West Coast,” adds Mayekar, who was most previously head chef at Italian destinations Caffe La Tana and Pepino’s. “At launch, we will have 16 thoughtfully crafted dishes, each one harmonizes with the next. Guests can pick and choose to create their own dining journey, depending on what they are craving. We’ll likely also add a tasting menu option in the near future.”

At the cocktail lab, co-owner and beverage director Sun has created a variety of unique drinks to go with Makeyar’s signature global cuisine. Sections are headed by an accompanying element. Examples include: Chef’s Negroni (Dark Chocolate Gin, Spent Mulberry Campari, Stoney Paradise Tomato Vine Vermouth, Applewood + Cedar Smoke), representing earth and comfort; Fried Rice (Duck Fat Washed Gin, Kimchi Maraschino, Rice Milk, Sweet Potato, Thyme), representing fire and passion; Tokyo (Matcha Vodka, Banana, Shiro Shoyu, Yuzu Mochi) representing air and lightness; and Mango Rasmalai (Gin, Fresh Mango, Cardamom, Vancouver Island Sea Salt, Saffron Milk Clarified, Saffron White Chocolate Paint), representing water and clarity.

Sun explains, “The bar program at Elem aims to celebrate life’s diversity and nature’s resilience against its four elements. I was inspired by the randomness of thoughts, experiences, and concepts when writing this menu. Our cocktails embody the harmony of bringing together seemingly disparate elements. It’s very ingredient, sustainability-driven, and adaptable. An example of this thought process is utilizing duck fat from kitchen waste to create a cocktail that resembles Vish’s duck dish. When creating this menu and future ones, we are focused on creatively doing the best we can for the environment from the inception of Elem through upcycling leftover fruits, spent spices, kitchen waste in our house liqueurs, fermentations, infusions, and carbonated sodas.”

Simcic Architecture Studio’s design for the space explores the dynamic interplay of the four elements — earth, air, fire, and water — transforming materials and unfolding experiences over time, from sleek stone throughout, copper accents, to textures, lighting, and acoustics. Marko Simcic, principal at Simcic + Uhrich Architect, notes:

Upon arrival, guests step into a dark foyer that filters the light and noise from the adjacent street. As they pass through this threshold, the darkness gives way to inviting warmth and light, revealing three distinct dining areas, each with its own character. These spaces, shaped by a limited palette of overlapping materials, strike a balance between openness and intimacy. The kitchen and bar bookend the largest dining area, engaging in a dialogue through the crafts of cooking and mixology. The visually restrained back bar grounds the focus on the performance of crafting drinks, while across the room a large copper kitchen pass frames glimpses into the chef’s domain. The arrangement of these spaces foregrounds the social interactions that unfold during the preparation and serving of menu items.

Elem’s branding was created by award-winning design firm Glasfurd & Walker.

Elem officially opens on November 19, 2024, with a soft opening a week before. Hours of operation are Tuesday to Saturday, from 5 p.m. to 11 p.m. Reservations can be made online. Walk-ins are always welcome.

For more information, please visit www.elemvancouver.com.

Stay tuned: We’re headed in to dine at Elem’s friends-and-family preview this week, and will report back before opening day!

Elem

Neighbourhood: Main Street

2110 Main St.

(Opening soon)

WEBSITE