About
Since 2009
Elements opened in south Logan in 2009 and has kept moving since. The kitchen cooks from scratch, buys from local and regional partners where it can, and puts a new twist on a classic as readily as it puts out a plain good cut of steak.
What the restaurant says about itself has been true long enough to be worth repeating:
Innovation and style go hand in hand, from the menu to the decor. Our floor-to-ceiling windows view the lovely Logan River and Cache Valley’s best patio for summer dining, as well as a luxurious contemporary interior full of natural lighting and a warm fireplace for those winter months.
The restaurant’s own words, published on its site.
Why Four Elements
The name arrived first and the organizing idea arrived later, which is the usual order. Read the menu and the four are already there.
Fire
The wood-fired oven. It is a printed section of the All Day Menu and it also turns up inside four other dishes.
Water
The Logan River, off the snowmelt springs of the Bear River Range, running past the window wall and the patio.
Earth
Cache Valley. Utah’s dairy county, on the flat old lakebed of Lake Bonneville, cutting hay several times a summer.
Air
The canyon and the range above it. Naomi Peak at 9,979 feet is the high point of the wall you see from Main Street.
The Valley You Are Eating In
Cache Valley runs about fifty miles from northern Utah into southeastern Idaho, walled by the Bear River Range on the east and the Wellsville Mountains on the west. Logan sits on the east bench at 4,778 feet. The valley floor is old Lake Bonneville lakebed, which is why it is flat and why it grows hay the way it does.
Dairy here is an industry rather than a flourish. Cache County leads the state in dairy products. Gossner Foods, on the west side of Logan, buys roughly three million pounds of milk a day and makes about a fifth of the Swiss cheese produced in the United States. Twenty miles north in Richmond, Rockhill Creamery makes farmstead cheese from the raw milk of its own Brown Swiss cows. Both are within a short drive of this dining room.
Logan Canyon leaves town heading east and comes out forty-one miles later at Bear Lake. In the middle of September the low maples turn, then the aspens above Tony Grove, and then the road over the top takes snow and the summer is finished.
The Team
- Director of Food and BeverageBrandon Howard, CEC
- General ManagerBrandon
- Assistant ManagerShane
- Executive ChefBrian
- Chef de CuisineDevin
- Banquet/ Catering ChefJosh
Names and titles exactly as the restaurant publishes them. No biography is published for anyone on this list, so none is written here.
Rewards & The Aggie Discount
- Earn Rate1 Point Per $1
- Redemption400 Points For $20
- Maximum Discount$40 Per Visit
- Student Discount10% Every Day
Utah State students get 10% off every day. Show your Aggie card. Elements Rewards runs through Toast and you can join it in a minute.