Elements, The Lounge, has had all the right, well, elements, to succeed as one of the shore’s hottest nightspots. Amazing location, terrific food, hot tunes, hotter clientele, and passionate owners help create a beachfront getaway, in season or out. By now, you know the story: Matt Bongiovi was tired after a decade on the road with his brother and their friends (you may have heard of them); Matt’s lifelong pal, Vinny Rizzo, was happy but not enriched by his own business ventures. In 2003, they realized their dream of opening a club. Matt vowed, “We’ll rival any New York club, without the attitude.” The pair stayed true to their mission, creating a feng shui-influenced two-story oasis that features a waterfall, collapsible front doors that let in warm ocean breezes, and well-appointed seating areas that provide privacy and a place to chill with friends. Without a formal dining room, a light pan-fusion menu was a perfect complement; there are also the vestiges of the private-club vibe, including lockers for private bottles, no delays at the door, and select private events.

But as fall gives way to winter, there are new reasons to shake off the chill by hanging out in this warm setting. Matt and Vinny have welcomed a new partner, Demetrios Mallios, into the fold. ”I found them to be the most loyal and honest men I have ever met in the business,” Mallios says. “Their personalities are infectious.” Together, they knew they needed change from the kitchen. “Elements set the bar very high for the nightclub experience,” Mallios says. “But there was no cosmopolitan-style steakhouse here that combined the look, style, and food. We had the sizzle, now we’re adding the steak.” The revamped menu will feature filet mignon, New York Strip, and other cuts of prime beef, as well as sushi, and other offerings. “We’ll have funky appetizers and create some signature special dishes,” Mallios says. “Entrees won’t go higher than $35, appetizers will be less than $12. Food isn’t covered in goldleaf and to charge more is just obnoxious. We’ll provide a comfortable dining area with great food at a reasonable price. We’re out to service people from their twenties to their fifties, whether they’re locals or visiting from other towns. It’s the natural selection of a well-rounded crowd.” The new chef, Kevin “The Kid” Kennedy, once played guitar for AC/DC before pursuing his passion in the kitchen, and he’s making sure the kitchen will rock; Mallios says the new plan is to keep the kitchen open until 1 am on the weekends.

“Oh, after 11 pm on Friday and Saturday nights,” Mallios says. “We’ll be the Elements you knew before.”

—David Chmiel

The Hubble-Bubble
A smooth buzz among friends

Today, people seeking an intimate place to relax with friends are attracted to the hookah bar’s mellow ambience.

Known as hookahs, narghile, or hubble-bubble, sharing a smoke from this glass-based water pipe is a 2,000-year-old Middle Eastern tradition. Originally made out of a coconut shell with a hose attached, hookah was used to smoke opium and hashish before it was introduced to the Persian Kingdom. Persians dipped tobacco in honey molasses and mixed it with dried fruit to create shisha. This process remains today, and the longer the tobacco is cured, the better. “Depending on how you cure it,” says Abbey Tarei, owner of Abbey’s Bar and Grill Hookah Bar in Jersey City. “It’s like comparing a $5 bottle of wine to a $5,000 bottle.”

The heat generated from a small cake of charcoal on the head of the hookah slowly melts the syrup and juice into the tobacco. The water acts as a filtration system and cools the smoke before it’s sucked through the hose.

Common flavors include orange, banana, strawberry, and cappuccino, and mixing and matching is allowed. “Popsicle,” a combo of orange and banana, is a favorite at Abbey’s. It’s customary to smoke hookah with tea, dessert, or drinks.

Remember to observe hookah etiquette: never light your cigarette with the coals on your hookah; rest your hookah on the ground, not the table; pass to the right and face the tip of the hose toward yourself.

—Ashley V. Neglia

DJ valentino’s picks

Go, Listen, & Dance

NIGHT CLUB PICK
Milan, Pine Brook
Elite Entertainment has made this Friday night party the place to be. Not only a good spot for dinner, but at 10 pm tables get moved out and the main dining space becomes a dance floor—mix of beautiful people and music.

TOP ALBUM
“Deep”- Ror-Shak
The duo of DB and Stakka bring another great album with a title that is very fitting. Filled with deep, lush and melodic sounds, this album is perfect to chill to day or night. Features the hit single “Fate or Faith.”

TOP DANCE SINGLES
“Morning Light” - Big World. This a feel-good song with vocals by Jamaican singer Inusa.
“R.I.T.M.O.”- Discorados. This latin dance track makes you move with the sounds of “Oye Como Va”.
“Fighter Plane”- Esfand. Influences of The Cure & Depeche Mode with today’s rock mixed with electronica. Awesome!

singled out

Jana and Jeremy at SM23
Portraits: David Mager

Jana B

Age: 31
Occupation: Sales Assistant
Neighborhood: Bergen County
Perfect Night Out: Dinner & Drinks with friends
Favorite Lunch Spot: Cuban Pete’s, Montclair
On my feet: Marc Jacob pink, peep-toe heels
Turn ons: Green eyes, full lips, and a great sense of humor!
Turn Offs: Smokers, ignorance, and people who lie
Guilty Pleasures: Shopping, massages, and Louis Vuitton!
Dessert of choice: Chocolate Lava cake
Favorite book: The Notebook
Favorite way to burn calories: I’ll keep it PG-13... walking on a steep incline on the treadmill for about 20 minutes

Jeremy William Strungis

Name: Jeremy William Strungis
Age: 25
Occupation: Mixologist
Neighborhood: Clifton
Perfect Night Out: Working at SM23, Then off to the city for after hours with a few friends
Favorite Lunch Spot: I’m never awake for lunch
On my feet: Diesel Korbin II
Turn ons: Beauty, intelligence, and stilettos
Turn Offs: Game-players
Guilty Pleasures: Driving fast
Dessert of choice: My own Mango’s Foster cheesecake
Favorite book: Reason Ignite (tips for music production software)
Favorite way to burn calories: Sprints on the bleachers at Nash Park.

A raw deal
Sushi Lounge Totowa Brings Great Cuisine and a fun vibe TO an appreciative crowd.

To the delight of New Jersey Sushi Lovers, Sushi Lounge owners Joe McCafferty and Joe Rinaldi recently opened a third outpost in Totowa. This contemporary dining experience serves a fusion of sushi and Japanese cuisine.

With raw fished shipped fresh daily, head chef Tony Leung, formerly of Tao Restaurant in Manhattan, ensures that the Totowa eatery’s six sushi chefs then prepare it to the utmost satisfaction. Sushi Lounge offers high-quality food and service in a unique setting for a modern twist on Japanese dining. Start with the boneless spare rib wraps—these cola-marinated, slow-roasted ribs are tossed in a house-made hoisin/pomegranate barbecue sauce and served over bib lettuce leaves.

Enjoy a selection of special rolls, delacacies roted regularly on the menu. The Optimistic roll includes tuna, salmon, avocado, masago and crispy tempura flakes rolled in soy wrap and served with three special house sauces (sesame, jalapeno and sweet wasabi mayonnaise), is a must. Also, don’t miss the Chilean sea bass roll, which features sautéed Chilean sea bass marinated in a yuzu and soy glaze wrapped in soy paper with avocado.

For those who prefer cooked food, enjoy selections from Sushi Lounge’s delectable entrée menu. Diners can’t go wrong with the Kobe strip loin. This grilled 10-ounce Kobe beef strip loin is topped with shiitake mushroom fricassee and served with taro root fries and house-made garlic-ginger ketchup.

Desserts at Sushi Lounge complement the entire menu—the Maui Nachos are amazing! These cinnamon sugar-dusted wontons are topped with tropical fruit, raspberry coulis, caramel sauce and shaved white chocolate.

The new location features a sleek modern design in an energetic atmosphere where house DJs spin five nights drawing a large evening crowd.The full bar includes an extensive Sake list. Stop by Wednesday nights for half-priced martinis or Sundays for live jazz! —Kaitlin Spreitzer

DJ Dove takes flight

Born in New York City and raised in Hoboken, Barbarito Capote aka DJ Dove’s musical soul blasts through his sounds of rich blends of deep, dark, sultry yet driving house music.

At eight years old, he started collecting records and immediately picked up a love for Latin music and the arts. His passion for music soon led him to his first gig in a small Hoboken bar mixing house, classics, R&B and hip-hop. Today, he spins in the hottest clubs around the world from New York City to Germany and Italy.

DJ Dove is recognized for his remixing talent and gets his musical influences from traveling to exotic places. He also uses his Cuban background and eleven years of producing to create sounds and beats that will flow a strong musical energy through your body. Some of his notable productions include Inaya Day’s “I’m Touched,” “Unkind” with Milk ‘N’ Sugar and his biggest remix to date Starkillers, “Discoteka.”

DJ Dove will be rocking this year with his latest single “Nobody But You” presenting Ms. Ladylife and his soon to be released project, “DJ Dove versus the NYC Peech Boys” “Don’t Make Me Wait 2007.”

To check him out visit www.ssradiouk.com. For his weekly Internet radio program “The True Divine with DJ Dove” in the U.K. as well as “The DJ Dove Show” go to www.mixthegrove.co.uk. Or, hear him live at dance clubs such as Pacha, Arena, and Pink Elephant.