Here’s when Vancouver’s new restaurant and cocktail lab "Elem" will open

One of Vancouver’s most highly anticipated fall restaurant openings, Elem, has an official launch date.The soon-to-open Main Street spot is brought to us by Chef Vish Mayekar, formerly La Tana, Pepino’s, and Elio Volpe, and Hassib Sarwari and Winnie Sun of the celebrated modern Afghan restaurant Zarak.Elem has taken over the space at 2110 Main Street, which happens to be located directly beside Zarak.Mayekar, a Top Chef Canada alum, had previously described this concept as his “brainchild” when news of Elem first reached our ears. The restaurant’s food program promises bold cooking and flavour-packed dishes.THE FOOD“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,” says Mayekar.“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.”Menu highlights include Cone Cabbage with Taleggio fondue, beef Nduja, and Meyer lemon crumb, along with BC Dungeness Crab Toast on milk bread with lemongrass-ginger sauce.Larger-format plates for sharing will also be up for order. Think Squash Caramelle with chanterelle mushroom, miso beurre blanc, and pumpkin seeds and a Whole Red Sea Bream with green coconut chutney, red adobo, and herb salad.THE COCKTAIL LABCo-owner and beverage director Winnie Sun has sectioned the drink program here by elements.Take the Chef’s Negroni, a combo of Dark Chocolate Gin, Spent Mulberry Campari, Stoney Paradise Tomato Vine Vermouth, and Applewood + Cedar Smoke, which aims to connect to earth and comfort.The Fried Rice, a Duck Fat Washed Gin, Kimchi Maraschino, Rice Milk, Sweet Potato, and Thyme combo, represents fire and passion, while the Tokyo, made from Matcha Vodka, Banana, Shiro Shoyu, and Yuzu Mochi, brings ties to air and lightness.“The bar program at Elem aims to celebrate life’s diversity and nature’s resilience against its four elements,” Sun explains.“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.”The notion of sustainability is central to both the food and beverage programs at Elem. This is demonstrated by the upcycling of leftover fruits, spent spices, and waste from the kitchen into house liqueurs, fermentations, infusions, and carbonated sodas for the bar team.“An example of this thought process is utilizing duck fat from kitchen waste to create a cocktail that resembles Vish’s duck dish,” Sun shares.THE SPACEThe 2,946 sq ft, 76-seat space designed by Simcic + Uhrich Architect is almost ready to be unveiled.It features three dining spaces and an open window to give you a glimpse of the chefs behind the scenes.Guests can expect to enter a thoughtfully designed restaurant via a dark foyer that will lead them into an inviting space that “explores the dynamic interplay of the four elements — earth, air, fire, and water.”Sarwari, owner-operator of both Zarak and Elem, is excited to share this concept with diners.“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 officially opens to the public on November 19, 2024. Reservations can be made online, and walk-ins are always welcome.You might find this spot softly open the week prior if you’re keen to stop in.ELEMAddress: 2110 Main Street, VancouverInstagramStill hungry? Discover Dished Vancouver on TikTok