Well-crafted classic cocktails with a French twist make the bar at Élise a worthwhile sipping destination.
Élise
381B Winona Ave
Tues-Wed: 11 AM – 10 PM; Thurs-Sat: 11 AM – 12 AM; Sun: 10 AM – 2 PM & 5 pm – 10 PM
Closed Monday
In Ottawa’s West, the geography of serious cocktail destinations has historically tapered off before reaching Westboro. While venues such as Gezellig and Lexington Smokehouse & Bar extend the reach, the neighbourhood has largely been defined by casual, food-first establishments rather than dedicated cocktail programs. Within that context, Élise represents a notable shift: a modern French brasserie that introduces a more deliberate, design-forward approach to both dining and drinking.
Named after Eliza Lowry, a former landowner of the site, Élise has quickly established itself as a fixture in Westboro. The menu features French staples (oysters, magret de canard, beef tartare, foie gras) and is supported by a strong wine list. Yet for the cocktail-focused guest, the bar is equally central to the experience.
The room departs from the rustic-modern decor that defines much of Westboro and neighbouring Hintonburg. Where others lean on exposed brick and reclaimed wood, Élise adopts a more polished visual language, drawing from Art Deco and mid-century influences. The result is a dining room that feels composed and intentional, closer to a Manhattan brasserie. It fills a gap in the local landscape: a space suited to occasions, without the rigidity or small portions of traditional fine dining.
That same clarity carries into the cocktail program. In contrast to the technical maximalism seen in some of Ottawa’s more specialized bars, Élise’s approach is restrained and structured.
The rotating cocktail menu features 9 cocktails ($15-$18), and 3 mocktails ($8-$10). The cocktails rely heavily on French spirits and liqueurs such as Calvados, Brandy, Lillet Blanc, Chambord, Domaine de Canton, St Germain, and Ricard.
These are, for the most part, riffs on established templates. The emphasis is not on invention, but on proportion and execution. Technically, the drinks are sound: balanced, properly diluted, and consistent. Where the program is less assertive is in authorship: it does not pursue the kind of conceptual or process-driven complexity found in Ottawa’s more experimental cocktail bars.
Presentation, however, is a clear strength. Drinks arrive in well-chosen glassware (coupes, Nick & Noras, fluted tumblers and highballs) with thoughtful garnishes: dehydrated citrus, expressed peels, or edible flowers.
Blanche de Normandie ($13): a low-ABV highball built around Calvados. Light and refreshing, it carries gentle apple notes and a clean acidity. Served in a fluted glass with an edible flower, it functions well as an opening drink or for those moderating alcohol intake.
Royale d’Agave ($18): This cocktail combines mezcal, tequila, and Lillet Blanc. The result is softly smoky, with agave syrup providing measured sweetness. It is a composed, accessible interpretation of agave spirits within a French framework.
Avion Français ($15): This Paper Plane riff uses Calvados in place of bourbon. Equal parts Lillet, Aperol, and lemon juice create a profile that is slightly bitter, lightly sweet, and rounded by the apple brandy’s depth.
The bar program ultimately serves as an accessible entry point for guests looking to move beyond standard pub cocktails, without demanding the commitment of a more esoteric list.
In the kitchen, chef Nouk Couturier-Bernard takes a disciplined approach. He comes from Restaurant E18hteen, one of Ottawa’s most established restaurants, with over 25 years in the ByWard Market. Chef Nouk operates with a visible intensity that sets high standards at Élise. His role extends well beyond the confines of the Westboro dining room. He maintains a parallel practice as a consultant and private chef, and stages a recurring multi-course series on Mondays at Klas Studio. Yet the through-line is consistency of presence: on each visit, he is in the open kitchen, expediting with precision and a clear expectation of technical fidelity across every plate.
His external engagements, such as guest shifts at Aiana (June 20, 2025) and Sussex & Co. (September 2025), along with participation in Harvest (September 17, 2025), demonstrate an active participation in Ottawa’s broader culinary dialogue. The cumulative effect is a chef whose influence is both locally embedded and outward-facing, with Élise serving as the primary expression of that discipline.
His menu at Élise prioritizes proper execution, leaning into established French forms.
Beef tartare ($27): This plate is well composed, layering savoury and salty flavours with added texture from egg yolk and a subtle heat from house-fermented hot sauce.
Nice to know: One of the more compelling reasons to visit is value. The Sunday steak frites offering at $35 positions Élise as one of the stronger propositions in the area, particularly at a time when several neighbourhood staples have either closed or shifted focus.
Élise occupies a distinct position in Ottawa’s west end. It is more refined than the prevailing neighbourhood standard and more visually aesthetic than most of its immediate peers. While it does not reach the technical ceiling of the city’s most ambitious cocktail bars, nor the experimental edge of its most progressive kitchens, it delivers a cohesive, elevated experience that has long been underrepresented in Westboro.
For those seeking a composed evening with low lighting, craft cocktails, and well-executed French staples, Élise meets the brief with consistency and intent.