The City Hospital complex of buildings were built in 1906. At its largest, it occupied four city blocks and had twelve structures. The first building to be revamped was the administration building of the complex. Named “The Georgian”. Next was the power plant building, which is where Element is located. The power plant used to provide power to all of the other various buildings. The power plant and the rest of City Hospital was shut down in 1985. 28 years later, the Power Plant has been renovated from the ground up, yet still maintaining the exterior architecture that gives it its character and maintains some history of St. Louis.
The idea behind Element came from wanting to use as many of the great local farmers from the area and feature their ingredients in all of our dishes and drinks. Secondly, we wanted to approach the menu from the perspective of multiple chefs and how we can elevate a dish to a new level when we put 5 minds behind it. We wanted to have a place that could reflect many styles, many ideas and kind of wrangle all of those ideas into one cohesive menu. Plans for the future are to constantly change the menu, and constantly add different perspectives to each aspect of the restaurant as a whole.
Our team of chefs at Element work closely with each other. Constantly bouncing ideas around and brainstorming on how to improve each dish. We all have dishes on the menu that are our own but at the same time, are a group effort. The menu reflects this, as it changes often. Individually, each Chef brings different skills to the table and the open mind necessary to be able to change their ideas based on feedback of the other Chefs around them. This is intended to, in the end, provide the highest quality food we can. Chefs are naturally very critical of themselves. We use this criticism as a tool to grow and improve every day.
We hope to continue to evolve with each new menu. In time, we will bring in guest chefs to the restaurant. We will have one night only, special menus, themed menus, guest pastry chefs, guest bartenders and we will continue to keep mixing it up and keep everything about Element fresh, new, and exciting.
Chef Sam Boettler
Executive Chef Brian Coltrain
Chef Brett Becker
Pastry Chef and Event Planner
Element is set on the top 2 floors of the power plant building at 1419 Carroll street in St. Louis, Missouri. The restaurant is located on the second floor. Our dining room seats 74 people. We have an open kitchen. We wanted to use the space in a more intimate way by bringing the experience of cooking right to your table. The restaurant also has a small private dining room that seats up to 8 people. Reclaimed barn wood and handmade tables run throughout the space.
Just outside of the dining room is the restaurant terrace. Our terrace seats 72 people and is open for lunch and dinner. The terrace features a beautiful view of the downtown St. Louis skyline.
The Element Lounge is located on the third floor. Seating about 50 people, it features a large bar and comfortable couches and chairs. The lounge provides two 60 inch flatscreens to watch the game, and has a direct view of Busch stadium from the east facing windows. The lounge terrace overlooks the restaurant terrace and seats 32 people and is perfect for small cocktail parties. Our cocktail servers provide service throughout the space.
Please browse the galleries below for pictures of each part of Element.
As the seasons change Element will feature many new dishes and cocktails. Around a third of the menu will change every 3 weeks or so. We will experiment with different flavor profiles and design new dishes constantly. The four Chefs will document each creation and we will add it to this gallery. Peak season ingredients, the way those ingredients are combined and even plated, will warrant a new photo. Those photos will show us and you, how we have evolved over time as a team.
For reservations through Open Table, click on the “Reserve Now” button. You may also make reservations by calling us at 314-241-1674. Thank you for your interest.
We are located at Carroll and Dillon street. The entrance to the restaurant is right by the exterior sign. Take the elevator up to floors 2 and 3.
Tuesday – Friday – 11:00 am – 2:00 pm
Tuesday – Thursday – 5:00 pm – 11:00 pm
Friday – Saturday – 4:00 pm – 12:30 am