It’s been a great 2025 so far for Elisa. The popular steakhouse recently took home VanMag’s Restaurant of the Year and Best Steakhouse awards, plus snagged highly coveted spots on Canada’s Top 100 Restaurants and World’s 101 Best Steak Restaurants lists.

For the uninitiated, Elisa is a modern steakhouse located on one of Yaletown’s two main restaurant strips among other gourmanderies like Brix & Mortar and Blue Water Cafe, known for grilling steaks on a stunning Grillworks Infierno wood-fired grill. Helmed by executive chef Andrew Richardson, Elisa features a wide variety of steaks sourced from local farms in Alberta and Prince Edward Island, as well as renowned producers in Japan’s Miyazaki and Kagoshima prefectures. Since opening in 2018, Elisa has amassed a dazzling array of awards, all praising its hospitality, atmosphere and, of course, its steaks.

As a beef-enthusiast myself (shout out to all the iron-deficient readers out there), I was intrigued: what made Elisa stand out in a city full of contenders? What was it about this restaurant that earned itself so many accolades? And that’s how I found myself watching Richardson harvest vegetables on a Wednesday morning.

All about produce

My adventure led me to Sole Food Street Farms, an urban farm situated amidst residential buildings in Olympic Village. The farm produces a wide variety of fruits, vegetables and herbs throughout the year, including purplette onions, zucchini and winter squash. On Wednesdays, Sole Food hosts their weekly farmers markets where you can purchase fresh organic vegetables such as beets and turnips starting from $4 per pound.

Richardson has been sourcing his produce from Sole Food since its opening in 2009, using these vibrant vegetables to complement his dishes at both CinCin and Elisa.

“I’m a true believer in organic produce—it’s always fresh and tasty,” Richardson says, as he pulls out carrot after carrot from the soil. “When we get deliveries and the produce comes in the kitchen, the team eats it immediately.”

While many believe the quality of the meat is what makes a steak dinner, Richardson insists it’s just as much about the sides. Mashed potatoes and mac and cheese tend to be popular picks, but he highly recommends fresh vegetables as a pairing.

“Steaks [tend to be] quite fatty and rich,” he says. “So you don’t want to pair that with something that’s also creamy and decadent. Fresh vegetables add that balance.”

A trip to the butcher shop

Elisa sources its steaks from its sister butcher shop, Luigi & Sons. Opened in 2022, the shop offers all the cuts served at Elisa, as well as pork and lamb chops—all of which are typically sourced from either Canada, Japan or the United States.

“We’re committed to finding good beef that’s been well raised,” says Richardson. “The farmers we work with really look after the welfare—they almost have a personal relationship with some of these cattle. They have so much pride in what they do and that’s part of the philosophy of the restaurant and the shop.”

Over at Luigi & Sons, head butcher Brett Vilcu has a simple guide to choosing your favourite cut: a tenderloin is the leanest cut with a mild, delicate flavour; a striploin is another lean cut with a little more bite and subtle sweetness; and ribeyes are the fatty cuts for those who want a luscious, decadent meat-eating experience.

Alongside the meats, you’ll find a fridge with salads, sandwiches and pastries on display—all curated to pair with your chosen steaks. To elevate your dinner, you can also pick up a variety of compound butters, from classic garlic to blue cheese.

Fire up the grill

Returning to Elisa’s kitchen, Richardson picks out a 40-day, dry-aged ribeye from the Blue Dot Reserves in Prince Edward Island. Freshly harvested carrots and spring onions from Sole Food Street Farms have been selected as a side.

If the mark of a good journalist is their ability to listen, the mark of a good chef is a pristine kitchen. Shiny stainless steel countertops, well-organized and clearly labelled containers and even a rubber cutting board from Japan that’s maintained regularly to prevent bacteria buildup are proof of Richardson’s commitment to Elisa and its customers.

At the centre of it all lies Elisa’s iconic wood-fired grill. The grill is fired by alder, apple and birch wood—a fact they enjoy advertising on their socials and on their website. These specific wood types were chosen for their smoke profile as well as their ability to burn, Richardson explains as he tosses in more wood into the fire.

Alder wood is primarily used as a fire starter as it is highly combustible, cutting down on time used to fire up the grill. On the other hand, apple and birch are hardwoods, meaning they tend to burn hotter and for longer periods of time. The hardwoods also have a subtly sweet smoke profile, which compliment the beefy flavour in steaks.

As the grill heats up, Richardson places the raw ribeye on a plate, allowing it to temper. Once at room temperature, he coats the steak generously with Maldon sea salt, making sure every inch is covered in salt—much like buttering every corner on a piece of bread.

“We’re not using black pepper and olive oil at this point as they burn very easily,” he tells me as he places the steak directly on the grill. “Especially with a fire and charcoal like [the wood-fired grill], it can get bitter and acrid, which spoils the flavour of the steak.”

Instead, other seasonings are added once the steak has been fully cooked and is set aside to rest before cutting. The perfectly grilled ribeye sits atop a wire rack to cool for the next 15 minutes, which Richardson takes this time to season the steak with a liberal amount of Italian olive oil and Wayanad single variety black pepper from Kerala, India.

Time to eat

The timer beeps, and I make my way behind the counter to watch the chef cut into this absolute beauty of a steak, revealing a perfectly pink centre. The Blue Dot ribeye is plated next to stir-fried carrots and spring onions, and the two of us settle into Elisa’s spacious dining room for lunch.

It’s a lot of pressure to have the chef who cooked your meal watch you eat. Richardson has a piercing stare that’s intimidating and I’m also terribly self-conscious—so we’re a match made in heaven.

But I shouldn’t have worried.

One bite dissolves all doubt. The steak is tender and succulent to the point where it’s almost creamy, with beef juices mingling with the olive oil and black pepper to create a smoky, earthy and rich flavour. Richardson’s recommendation for fresh vegetables was right: the carrots and spring onions are bright and crisp, providing a refreshing contrast that cuts through the richness of the steak (no pun intended).

What made this meal even more perfect was knowing the care that went into sourcing each ingredient, and seeing Richardson pour his soul into every step. It’s no wonder Elisa has earned its accolades over the past seven years.

“Being a chef is a bit of a privilege, really,” he tells me. “We work in a kitchen that’s completely open, and it’s always rewarding to see the kind of happiness you bring to [the customers]. I’ve been very lucky to be doing what I enjoy for a living and if I can keep going, why not, right?”

Elisa’s magic isn’t just in the steak or the grill, or even the accolades. It’s in the relentless pursuit of quality, the respect for every ingredient and the joy Richardson and his team take in sharing their craft. Whether you’re a seasoned steak aficionado or just looking for a memorable meal, Elisa offers an experience that lingers long after the last forkful.

Elisa, 1109 Hamilton Street

Open daily from 5p.m.