Page 107 - Southern Oregon Magazine Fall 2022

ELEMENTS TAPAS

DINNER & DRINKS

quality, unique dining

leslee ryerson
ezra marcos

hen is the last time you experienced an incredible
meal out, with friends or family, where every bite is
savored and meant to be shared? Even if it was last
Wweek, you need to visit (or revisit) Elements.

The brainchild of Chris Dennett, Elements has been a true passion pro-
ject. As downtown Medford’s first and only Spanish Tapas Bar, Dennett
has created a space and menu that you would expect to find in a big city.
For 16 years “Elements has always been about serving relevant, inno-
vative food,” he says. “While we don’t take ourselves too seriously, at
Elements we take our food and drinks very seriously.” All while still being
inclusive and approachable, the opposite of pretentious or intimidating.

The heart and soul of Elements is the shared plate. Spanish tapas are
small, savory dishes, typically served with drinks at a bar. Sort of like a
happy hour that lasts well through dinner time. Dennett says that “Eating
communally is what we enjoy.” Breaking bread with friends has been
around for millennia and is truly “what we have sorely missed for the
past two years.”

Since the start, Elements has stayed true to its Spanish roots, while
seasonally incorporating new dishes with Northwest flair as local pro-
duce and ingredients become available. On the menu you’ll always find
Spanish staples like patatas bravas. The fried Yukon gold potatoes are sea-
soned with smoked paprika, herbs and aioli. Another constant is a starter
plate featuring Marcona almonds, house olives, with a rotating variety
of house made pickled veggies. Don’t miss the bacon wrapped Medjool
dates stuffed with Spanish chorizo. And no Spanish restaurant would be
complete without Paella – of which Elements has four options, serving
three – four people each. All are authentic and delicious.

The salads do not stray from the Spanish influence. A pork belly salad
features tender, savory, sweet and crunchy fried pork belly, cucumber,
mint, and diced pineapple, drizzled with a chili caramel vinaigrette. It’s
as good as it sounds.

Pork cheek stuffed piquillo peppers with caramelized onion and
Manchego cheese sauce are appetizing as are the sardinas de la casa –
Matiz Gallego sardines wrapped in bacon and served with a Manzanilla
olive and Marcona almond tapenade and aioli. So delicious you won’t
want to share. The same can be said for the Galician octopus – giant

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