Elisa
Restaurant · Downtown ·
Steakhouse with modern takes on meats, seafood, sides, wines
Steakhouse with modern takes on meats, seafood, sides, wines
"At the stylish Vancouver steakhouse I can tell wine is central to the meal the moment I walk in: a stunning floor-to-ceiling cellar occupying a corner of the dining room holds about 7,000 temperature-controlled bottles with dedicated areas for whites and sparklings, large formats and wines that need another year or two before they’re ready. Franco Michienzi, Elisa’s wine director and this year’s MICHELIN Guide Vancouver Sommelier Award winner, tastes 200 to 300 wines a month and curates a global list he says he’d personally want to drink when dining there, favoring small producers and unique regions while not shying away from prestigious labels. Burgundy is a special focus because it pairs beautifully with Elisa’s menu from seafood to roast chicken and steaks, but the list is kept approachable with options at every level and room to explore—from an uncommon Slovenian Merlot to a classic Brunello di Montalcino. A current favorite pairing is a Pierre-Yves Colin-Morey Rosé with the bison tartare (served with a cured egg and bright pickled ramps); Michienzi describes the wine as racy and fresh, with light red fruit that cuts through the tartare’s richness and makes him immediately want another bite." - admin
"Situated in the heart of Yaletown, this stunning steakhouse blends contemporary style with serious chops, its next-door butcher shop underscoring a commitment to sourcing only the best; start with a thoroughly enjoyable Dungeness crab spring roll before exploring a tartare menu that runs from traditional and vegetable-focused to gamey smoked bison from Turtle Valley." - Kevin Chau
"Situated in the heart of Yaletown, this stunning steakhouse is an inviting space where contemporary style blends with serious chops—quite literally. The butcher shop next door isn't just for show; it's a defining principle of this kitchen that sources only the best. Bite into the thoroughly enjoyable Dungeness crab spring roll before considering something from their tartare menu, which runs the gamut from traditional and vegetable-focused to gamey smoked bison from Turtle Valley. Steaks are sourced locally in British Columbia and from the U.S., and there is a selection of Japanese wagyu for deep-pocketed diners. The Vancouver cut, bone-in tenderloin is just perfect, though beef Wellington or Nonna's coniglio brasato are also good choices." - Michelin Inspector
"Situated in the heart of Yaletown, this stunning steakhouse welcomes guests to an inviting space, where contemporary style blends with serious chops, quite literally. The butcher shop next door isn't just for show—it's a defining principle of this kitchen that sources only the best. Bite into the thoroughly enjoyable Dungeness crab spring roll before considering something from their tartare menu, which runs the gamut from traditional and vegetable-focused to gamey smoked bison from Turtle Valley. Steaks are sourced locally in British Columbia and from the U.S., and there is a selection of Japanese wagyu for deep-pocketed diners. The Vancouver cut, bone-in tenderloin is just perfect, though beef Wellington or Nonna's coniglio brasato are also good choices." - MICHELIN Guide
