At Ela, Jason Cichonski’s Ela showcases what can happen when young a chef’s creativity is unleashed.  Progressive techniques and bold ideas mingle with familiar motifs across Ela’s eclectic, modern menu. The composed salad is reinvented in his Beets and Carrot, which combines tops the root vegetables with a creamy, chile-spiced dressing and crunchy crushed almonds. Appearances never suffer, either: An expertly cooked piece of skate, paired with earthy yucca and celery root, arrived with the colors and composition of an abstract painting.  Cichonski is a foie-gras specialist. Though his preparations change frequently, every rendition is an ideal amalgam of sweet and savory, textured and butter-smooth. Ela, with its young chef, exciting food and stylish industrial-tinged dining room, is a telling taste of Philly’s dining scene right now.