Elisa reimagines the steakhouse in Vancouver’s Yaletown, where chefs cook flame‑grilled premium cuts, sustainable seafood and local produce on a Grillworks Infierno wood‑fired grill. Steaks are selected from British Columbia, the United States and an array of Japanese wagyu, then grilled over local birch, apple and alder woods to draw out nuanced smoke and char. The dining room’s contemporary design is anchored by a floor‑to‑ceiling glass wine cellar overseen by wine director Franco Michienzi, whose program comprises over 6,000 bottles.