Chef Vish Mayekar (previously La Tana, Pepino’s and Elio Volpe) has teamed up with Hassib Sarwari and Winnie Sun (Zarak) to take over the space at 2110 Main Street, next door to the latter duo’s much-loved Afghan restaurant.

Together, the trio is bringing us Elem, a restaurant concept aiming to blend international influences with a deep commitment to local, sustainable ingredients. Although co-owners Sun and Sarwari will be bringing their combined, not-inconsiderable expertise to Elem, the restaurant marks Mayekar’s almost inevitable debut as a restaurateur, fulfilling a dream he’s nurtured since childhood.

“I’ve always wanted somewhere where I could welcome people in and cook whatever inspired me,” says Chef Mayekar. “When I first saw the space in early August last year, it felt instantly right. The location was perfect, but it was the potential of the space itself that truly stood out. Its blank canvas offered the freedom to play with the design and shape it into the restaurant we envisioned. It came down to a gut feeling of ‘It’s time,’ reinforced by my connection with Winnie and Hassib. They were the right partners for this venture. We share the same mindset and goals: to create memorable experiences for our guests through exceptional hospitality.”

THE FOOD

From what I’ve been told, the menu at Elem will draw on global influences from Chef Mayekar’s travels and varied culinary experiences – and always taking advantage of the freshest ingredients available with the aim of offering an innovative dining experience inspired by the elemental forces — Earth, Water, Fire, and Air.

‘Earth’ reflects Chef Mayekar’s dedication to local produce, honouring the farmers and seasonal bounty that defines his menu. “This is a really important element because Earth means everything that grows on land, but here it signifies the land that I call home — Canada. I respect and cherish the relationships with farmers and the abundance they provide,” says Mayekar.

‘Water’ captures Chef Mayekar’s passion for seafood, articulated in a menu celebrating the essential role that water plays both in nature as well as his culinary approach, through feature ingredients like scallops and crab. As Mayekar puts it, “Water is crucial — not just for seafood, but for everything that we love about the land as well.”

‘Fire’ introduces bold flavours (such as smokiness), traditional cooking techniques, and slow-cooked dishes inspired by Indian culinary practices.

Finally, the element of ‘Air’ influences the restaurant’s style and atmosphere, capturing a sense of fluidity and constant evolution. Just as air moves freely, the menu flows with inspiration and the seasons, offering a light and dynamic dining experience.

THE DRINKS

Chef Mayekar’s approach to food gels perfectly with Sun’s approach to drinks. “I appreciate the simplicity of Vish’s dishes’, and the way he honours ingredients as they are but subtly transforms them via complex, almost imperceptible methods,” Sun says. “I hope to learn more about the way he treats ingredients when we are working together. We’ve been having fun conversations about cocktail garnishes almost non-stop for the past year whenever we have a drink together. In Chicago, there was a rice cracker with caviar on it – a small detail, but one that made us both smile at the same time, I look forward to those moments happening at Elem.”

Sun, who manages the innovative bar offerings at Zarak (where she has also recently launched a wildly popular weekend matcha program) brings to the project a relentless drive for new ideas and ingredient combinations. When asked which element she is most eager to explore with the beverage program, Sun’s response is “Water”. She is particularly excited about the recent rise of Zero Proof spirits; and in addition to a line-up of boozy creations, Sun plans to delve deeper into this category with a list of genuinely thoughtful non-alc cocktails.

Although a state-of-the-art bar unit from Behind Bars Agency (Oslo, Norway) will be installed in the restaurant, there will be no actual bar seating. Instead, Sun aims to “transcend traditional bartender/bar seat interactions and create a more special and enduring experience for the entire dining room”. To achieve this vision, she will use her advanced equipment set-up – along with a dedicated cocktail ingredient ‘lab’ – to deliver cocktails directly to the dining room, with the ‘utmost precision and care’.

THE SPACE

Though the space is still largely unrealized, I took a tour through Elem’s future home last week to hear more about the team’s plans…

Architect Marko Simcic has created a restaurant design that leverages natural materials, forging an accommodating identity amid what is intended to be a shifting culinary environment. The 76-seat restaurant will present a clean and modern vibe, featuring a blend of soft natural tones and dark, moody accents. Innovative uses of raw and burnt wood, an abstract ‘rock’ chandelier, contrasting plays of light and shadow, and simple lines seen in renderings reveal a space that is intended to be a  reflection of the kitchen’s experimental spirit, where “ingredients and materials converge”.

From a glance at the current state of the space — unfinished drywall, unpolished concrete, and papered-over windows — it’s hard to fully envision the completed design. Yet even at this early stage, one discernible detail stands out: a large window offering a view into the kitchen. This feature speaks volumes about the restaurant’s commitment to transparency and connection between the kitchen and dining area.

As Chef Mayekar explains it, the window is there to break down the barriers between chef and guest, not only by giving diners an engaging look at the culinary process happening in the back-of-house, but also by allowing him to keep an eye on the room, where he intends to interact directly with guests every night.

Curious to see how all of the elements come together? Elem is expected to open doors in Mount Pleasant this fall (2024). In the meantime, stay tuned here for important developments and announcements.

Elem

Neighbourhood: Main Street

2110 Main St.

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