"Rimrock Cafe stood by itself as Whistler’s destination dining room for years asWhistler Creekside Village matured around it. Chef Rolf Gunther’s menu doesn’t dazzle you with fads, but focuses instead on classicssuch as terrine of duck confit, foie gras, rack of lamb, and the Rimrock mixed grill, featuring filet mignon, lamb chop, and venison. Like the menu, Rimrock’s cocktails recall former days when every element of a dining experience was done exactly right (try the Canadian Whisky Sour). Not surprisingly with its cuisineand cocktails held at such high standards, Rimrock is known for consistently impeccable service."

"Every ski resort worth its Epic Pass hasa sushi restaurant these days, but Sushi Village may have been the first and may well remain the best. When it opened more than four decades ago,Sushi Village let it be knownthat all sorts of amazingly tasty fish could join salmon inthese mountains. Groups seem to have the most fun at Sushi Village, so make a reservation as soon as you nail down your getaway dates and ask for one of the back tables. After you’ve booked your booth, start dreamingof the superlative meal ahead—make room for the Beautiful Roll—and that first pitcher of legendary strawberry sake margaritas."

"When two locals opened Alta Bistro—an intimate room withthe urban look of exposed HVAC ducts and concrete floors unlike anything else in the village—it altered Whistler ’s culinary landscape. The food was equally audacious, hearty options enlivened with something different, like garam masala boudin noir, for example, anda cassoulet of chorizo and smoked pork belly. The great ambience and solid kitchen make thisa perennial hot spot favored by actors attending the Whistler Film Festival and pro riders who just ripped it up at April’s World Ski and Snowboard Festival. Want to dine and drink (from an impressive wine list) with the cool kids when in Whistler? This is your bistro."

"For a luxury resort to remain on top with the discerning diner, itmust evolve. Executive chef James Walt continues to plythe ingenuity he displayed when he introduced farm-to-table cuisine to Whistler . His Longtable Series—dinners set among the windrows on Pemberton’s North Arm Farm—has emerged as the event every August. Already locally famous for its two-tier seafood towers, the restaurant has recently added oysters to its offerings. Chef Walt hascelebrated hissuccess witha cookbook, Araxi: Roots to Shoots, Farm Fresh Recipes ."

"It might be the handpainted Venetian chandeliers, but Quattro elevates the concept of a ski resort restaurant. This is a level of cuisine and ambience you’re more likely to find inNew York orSan Francisco. On chef Jeremy Trottier’s menu, the prix fixe fare changes seasonally, with certain favorites, like rigatoni pecorari and risotto, always available. Though Araxi and Bearfoot Bistro lead the party charge during Whistler’s wildly successful Cornucopia festival every November, always check the schedule to see what Trottier is stirring up during thiswine and food extravaganza."

"So much is made of "doing" Bearfoot Bistro—sabering champagne bottles in the wine cellar, sampling vodka in the Ketel One Ice Room, watching nitro ice cream come to life tableside—that the bistro's stellar regular menu can be overlooked. Executive chef Melissa Craig, a Canadian Culinary Championships gold medalist, trained with Edward Tuson(considered the godfather of Canadian slow food) at Sooke Harbour House. Craig digs deep in the local provisions to design her dishes: "I've found 30types of potatoes up the road at Across the Creek Farm; Two Rivers Farm in Fraser Valley provides all of my birds, as well as my venison." When you combine Craig’s talent with owner (and Craig’s husband) André Saint-Jacques's flair for the theatrical, you shouldn't be surprised when "Did you go to Bearfoot?" is often the first question asked when you mention your trip to Whistler."

"Inhip Whistler's warehouse district, breweries are sprouting up among the metal shops. Coast Mountain Brewing—across from the car impound lot for which this industrial area used to bebest known—has a cozy tasting room, packed with shared knotty pine tables, that serves seasonal small-batch ales. Amellow socialatmosphere bubbles here:Total strangers share tasting flights together, and no one appears to have anyplaceelse to go, except when they need to filltheir growlers with malty Field Guide Ale; the French Farmhouse Ale, Sunbreak Saison; and a plethora of IPAs. (The Alpinist IIPA, a dry-hopped wonder, shouldn't be missed.)"

"Many a vacationmorning in Whistler begins with a Caesar, the poutine of Canadian cocktails (think: Bloody Mary with Clamato juice). In addition to servinga serious Caesar, the chefs atElements put as much thought into their breakfast menu as they do the deconstructed ahi tuna taco or seared blue rare bison tataki atdinner. Their eggs Benedicts are made withDungeness crab from B.C.'sHaida Gwaii archipelago, as arethe 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' locationin Village North means a shorter wait on most mornings, which is a good thing sincethe restaurantdoesn’t take reservations."