Many a vacation morning in Whistler begins with a Caesar, the poutine of Canadian cocktails (think: Bloody Mary with Clamato juice). In addition to serving a serious Caesar, the chefs at Elements put as much thought into their breakfast menu as they do the deconstructed ahi tuna taco or seared blue rare bison tataki at dinner. Their eggs Benedicts are made with Dungeness crab from B.C.'s Haida Gwaii archipelago, as are the signature baked frittatas, which also include sun-dried tomatoes and locally harvested spinach. (Chef Dom stays busy foraging up north in the Pemberton farms or out on the coast when Pacific salmon is running.) Elements' location in Village North means a shorter wait on most mornings, which is a good thing since the restaurant doesn’t take reservations.