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BOOK AHEAD


In ski towns packed with impressive restos it’s hard work to stand out. Whistler, Banff, and especially Zermatt turned out some zingers in time for Winter 2023, including the new Wild Blue in Whistler Village. Anchored by three very seasoned Whistlerites—Neil Henderson and Jack Evrensel (Araxi) and Chef Derek Bendig (Fairmont)—plus Iron Chef’s Alex Chen, Wild Blue’s sizzling open kitchen oozes New York-style cool yet still relaxes into Whistler’s easy ski-town vibe. Shrug off your ski jacket and slip into a seat at the bar for an après cocktail (the Beretta is savoury and smooth). When your table’s ready, order Fanny Bay oysters fresh from the B.C. sea. Follow up with Fish Soup Provençal (saffron, fennel, crostini, gruyere cheese), then sablefish in a roasted fish bone sauce. Are we being obvious enough? Wild Blue specializes in “elevated Pacific Northwest cuisine.” wildbluerestaurant.com

When après-ski appetites strike in Banff, look for a touch of Venice at new Lupo. Good-value happy hours from 5-6 p.m. deliver delicious half-price, hand-thrown, wood-fired pizzas washed down with $10 Negronis (lupobanff.com). Doors recently opened onto Bluebird, the stylish mid-century steakhouse, where $7.50 serves up spicy happy-hour Caesars. On Sundays, the prime rib roast special and all the trimmings are just 35 bucks. bluebirdbanff.com 
Finalement, if you find yourself skiing Switzerland this season, lucky you. Attempt to offset your carbon footprint with a high-class snack at Zermatt’s new Michelin Green Star restaurant: Brasserie Uno. Not only does the food taste pretty good (it’s got at least one Michelin star), the fare is seasonal, organic and locally sourced—Michelin guaranteed. Brasserieuno.com

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BOOK AHEAD

Short Turns, Travel, Uncategorized // // By


In ski towns packed with impressive restos it’s hard work to stand out. Whistler, Banff, and especially Zermatt turned out some zingers in time for Winter 2023, including the new Wild Blue in Whistler Village. Anchored by three very seasoned Whistlerites—Neil Henderson and Jack Evrensel (Araxi) and Chef Derek Bendig (Fairmont)—plus Iron Chef’s Alex Chen, Wild Blue’s sizzling open kitchen oozes New York-style cool yet still relaxes into Whistler’s easy ski-town vibe. Shrug off your ski jacket and slip into a seat at the bar for an après cocktail (the Beretta is savoury and smooth). When your table’s ready, order Fanny Bay oysters fresh from the B.C. sea. Follow up with Fish Soup Provençal (saffron, fennel, crostini, gruyere cheese), then sablefish in a roasted fish bone sauce. Are we being obvious enough? Wild Blue specializes in “elevated Pacific Northwest cuisine.” wildbluerestaurant.com

When après-ski appetites strike in Banff, look for a touch of Venice at new Lupo. Good-value happy hours from 5-6 p.m. deliver delicious half-price, hand-thrown, wood-fired pizzas washed down with $10 Negronis (lupobanff.com). Doors recently opened onto Bluebird, the stylish mid-century steakhouse, where $7.50 serves up spicy happy-hour Caesars. On Sundays, the prime rib roast special and all the trimmings are just 35 bucks. bluebirdbanff.com 
Finalement, if you find yourself skiing Switzerland this season, lucky you. Attempt to offset your carbon footprint with a high-class snack at Zermatt’s new Michelin Green Star restaurant: Brasserie Uno. Not only does the food taste pretty good (it’s got at least one Michelin star), the fare is seasonal, organic and locally sourced—Michelin guaranteed. Brasserieuno.com

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