It's easy to become bored by same-old, same-old classic American food. Yet we've become overwhelmed by chefs conjuring up crazy concoctions like wasabi-glazed truffles in caramelized cognac with anchovy chutney. That's why we're so taken with the Asian-influenced American cuisine served at Elements. Rather than shtick, Chef Chuck Wiley wisely keeps Asia to an accent, focusing on the beauty of fresh ingredients and carefully honed flavors. Wiley changes the menu monthly, and offers unusual delicacies such as devil-fried oysters, breaded panko-style and served on the half shell atop a massive bowl of rock salt with tangy baby spinach and cucumber slaw. He wakes up sleepy salmon, crisp-edged from the grill, salt-and-peppery skinned, lounging on a nest of tangy braised greens, snow peas, sesame, ginger and somen noodles. Even traditional favorites have energy, such as the hefty filet mignon, paired with garlic mashed potatoes topped with melted bleu cheese and sweet soft onion strips. With its plush Camelback Mountain address and fabulous views of Paradise Valley below, Elements has everything it needs to be a special experience.