Chef Thomas Griffin.
Kathy Tran

Chef Thomas Griffin.

Elephant East to Open in Harwood District

Opening for dinner and drinks this fall, Harwood Hospitality Group’s exciting new concept, Elephant East, is a Pan-Asian-inspired, adventurous, and lively escape from the ordinary that will add yet another element of energy to the 19-city block Harwood District.

Located adjacent to sister concept Harwood Arms at 2850 N. Harwood St., Elephant East is a contemporary, Pan-Asian restaurant, bar, and lounge featuring a richly detailed design, stylish cocktails, sake, and soju, along with a shared plate menu experience that tells a story of heritage, life, and adventure from Bangkok to Bali.

“Elephant East will be a joy ride for the senses,” says Alexie Estrada, Curator of Brand Experience for Harwood Hospitality Group. “The ornate, breathtaking design immediately takes you away. Before you know it, you’ll be completely wrapped up in the lively, nightlife-inspired ambiance, making a celebratory toast with soju, and indulging in authentic-meets-local shared plates from the region’s jewel, Thailand, to its paradise, Singapore.”

Elephant East is the tenth concept in the walkable Harwood District and the second of many to open on La Rue Perdue, the European-inspired alleyway at the base of tower Harwood No. 10. The 2,450 square-foot destination designed by HDF (Harwood Design Factory) and Duncan Design Group aims to transform La Rue Perdue and amplify the energy of the Harwood District.

Elephant East’s Executive Chef Thomas Griffin tells his story of family heritage and life in Asia with dishes that go beyond a focus on technique, flavor, and regional influence. Chef Griffin designed the menu to also inspire a spirit of shared celebration, community, and connection. Menu highlights will include house-made Pork Baos, Singapore Noodles with in-house cured ham, Goma Dango – a sesame-fried mochi-style donut, a refreshing Matcha Green Tea Mojito, signature Asian Old Fashioned, a playful Mai Tai, and more.

Elephant East will open this fall for dinner and drinks 7 days a week.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.