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Taste & Indulgence – Winter 2025

Treat yourself to retro vibes and fresh flavours at Rockit Coffee Co. Experience a delicious treat of French cheeses at home or in your accommodation from French’eese Whistler.

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Transition in the Kitchen – New Faces, Fresh Ideas

It’s all about change this season in some of Whistler’s most beloved restaurants, with new and returning faces taking on high-profile roles in the kitchen. Expect exciting new culinary innovations, fresh directions, and delicious menus! Let’s meet the New Guard and learn more about their culinary inspirations as we welcome them to Whistler.

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Sommeliers’ Picks

When it comes to large-format wines, “big is beautiful” for so many reasons! Sure, you’re guaranteed to impress when you order up a magnum (or balthazar!) for the table, but there are other reasons sommeliers and wine fans love a big bottle. The thickness of the glass and the difference in the ratio of oxygen to wine compared to a regular bottle allow wines in large-format to age

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Enduring Locals’ Favourites – Standing the Test of Time

The restaurant industry is known as one of the toughest around. Spiralling costs. Staffing issues. Rocketing rents. According to stats, most restaurants close in their first year of business, while others don’t survive beyond five years. Consider, then, what an absolute set of unicorns these three beloved, long-running

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Modern Twists on the Classic Negroni

Few cocktails inspire the kind of love and rampant experimentation as the Negroni. Cocktail lore says that this deliciously bitter drink, a favourite of bartenders the world over, was created when Count Camillo Negroni asked for his favourite Americano cocktail (a blend of Campari,

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What We Love Now

There’s a new spirit awakening in Whistler, right in the heart of the Village Stroll. Welcome, Balam, named after the striking jaguar that prowls South and Central America. Balam celebrates the culture and culinary delights of Latin American nations Peru, Mexico, Brazil, Argentina, Colombia and beyond in one delicious concept. “It’s a dining experience that we just don’t