This hip one Michelin starred restaurant is where you’ll find some of the unique offerings from husband and wife team, David and Anna Posey.
Elske, Danish for “love,” is a stylish restaurant where Scandinavian influences come together with seasonal ingredients making unusual flavor combinations.
Elske.
Outdoor Area of Elske.
Open Kitchen.
Wilde Weide Aged Gouda with Honey, Peach Jam, and Crackers (8/10).
While the presentation might look simplistic, the flavors were anything but. Homemade crackers were aligned with Wilde Weide Gouda in between each cracker shingle. The aged Gouda had hints of sweet grass with an intense rich aroma. Paired with peach jam and honeycomb, it was a great first dish.
Belgian Endive with Creamed Sherry Dressing, Pickled Raisins, and Walnuts (8.5/10).
This unassuming salad hit all the marks, no wonder it’s a signature dish. Crunchy endive, creamy tangy dressing, slightly acidic but sweet raisins, and earthy walnuts all complimented each other. Highly recommend.
Hanger Steak Tartare with Pickled Beets and Amaranth (8/10).
Another solid appetizer was this beef tartare with vibrant pickled beets, toasted miso, and amaranth. A harmony of sweet and acidic notes.
Smoked Eel with Cucumber and Spinach (8/10).
Beautifully rendered eel was the star of the dish. While the eel was quite impeccable, the accompanying accoutrements such as the marinated cucumber and wilted spinach needed a little more love as they didn’t pack a punch.
Charred Leeks Vinaigrette with Cabot Clothbound Cheddar and Toasted Oats (8/10).
Who would have thought leeks can be so tasty? I guess when they’re doused in a unctuous cheese sauce, it’s a given. I had never had Jasper Hill Farm’s Cabot Clothbound Cheddar but it was quite superb with caramel and savory nuances.
Sunchoke Tortelli with Matsutake and Pancetta (8.5/10).
The last savory course was a scrumptious bowl of homemade tortelli stuffed with earthy sunchoke. I loved the addition of toasted pine nuts and fatty pancetta. Definitely a crowd pleaser.
Elske is known for their desserts and while they all sounded enticing, we couldn’t get them all (even though we ordered more than the average diner).
Lemon Myrtle Pot de Crème with Melon and Honeydew Sorbet (8.5-9/10).
I loved everything about this dessert. Silky lemon myrtle pot de crème was hidden underneath ribbons of refreshing honeydew sorbet and droplets of pine oil. A beautifully composed dessert.
Dark Chocolate Ice Cream with Øllebrød and Hazelnut (8/10).
Øllebrød, a traditional Danish dish, consists of a porridge made from sourdough rye bread and beer. Their version was almost like a thick cookie with slightly sour and sweet notes with hazelnuts and topped with dark chocolate ice cream.
Sunflower Seed Parfait with Sour Honey, Licorice, and Bee Pollen (9/10).
This signature dessert is difficult to describe as I’ve never had anything like it before. I don’t like the flavor of licorice but it wasn’t overpowering. I got a lot of deep rich nutty flavors from the sunflower seed parfait and the caramel sweet notes from the honey and bee pollen. Such a creative masterpiece!
Dessert Lover!
Elske was a fun dining experience as all the dishes seemed simple but had layers of flavor that were unexpected. The food was exciting yet approachable and the overall vibe was inviting so my rating is an 8.5/10.