VANCOUVER — Toptable Group has launched Elisa, its new steakhouse venue in Vancouver’s Yaletown. Set to open this fall, the restaurant offers a reimagined take on the signature steakhouse experience, featuring a Grillworks Infierno wood-fired grill.
“Elisa was inspired by the values of sharing memorable moments around the table with family and friends,” says Michael Doyle, president of Toptable Group. “Designed as a response to the traditional steakhouse experience, Elisa exemplifies a refreshing spirit of hospitality through its unique and feminine details.”
Joining the company’s portfolio of eight restaurants in Vancouver and Whistler, Elisa’s kitchen — led by executive chef Andrew Richardson — is a collection of culinary veterans such as chef de cuisine Yvan Burkhalter, sous chef Alex Hon and pastry chef Rosalynn Vu. The front-of-house team includes industry veterans such as restaurant director Ricardo Ferreira, wine director Franco Michienzi, bar manager Katie Ingram and restaurant managers Benjamin Wristen and Clair Hettich.
Designed by New York’s highly acclaimed Rockwell Group, the 6,800-sq.-ft. restaurant is a mix of contemporary West-Coast design and decor. Modern touches throughout the airy lounge welcome guests into the main dining room featuring curated artwork.
Chef Richardson and his brigade will produce an extensive wood-fired menu of prime cuts from around the world, sustainable seafood and locally sourced vegetable-forward dishes. Tartares from hand-cut beef to smoked bison, along with raw bar specialties such as oysters on the half shell, seafood towers and cured fish and meats, round out a selection of first bites. Appetizers featuring chef Richardson’s dinosaur-kale salad, wood-grilled sea scallop and Alaskan king crab tempt the palate for more to come. Signature-steak highlights include cuts from Brant Lake Farm (Alberta), Blue Dot (Prince Edward Island), RR Ranch (Washington) and A5 Black (Tajima-Gunma Prefecture, Japan). Seafood mains include standouts such as wood-grilled lobster, roast halibut and whole branzino.
