The word “Mistral” derives from a strong Mediterranean wind that sweeps through, bringing fresh air and clearing weather to those sailing upon the sea. Now, Mistral Restaurant offers chefs Scott Anderson the chance to create ever-changing, seasonal offerings that can be adjusted to the prevailing winds of their unsurpassed creativity and taste.

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Mistral delivers Michelin-quality chefs, a fast-paced shared plates service model and fresh contemporary ingredients that produce exceptional flavors. To achieve this standard, the team seeks collaboration with local purveyors to source the highest quality ingredients available, working daily with local farms, butchers and acquaculturists in the Princeton-area and beyond.