Mike Klein
Mike Klein
So, we're heading up to Whistler for a little skiiing in early January and I was thinking of making a few restaurant reservations in case things get crowded. Any advice?
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Recommendations for Whistler, B.C.
- Thread starter Mike Klein
- Start date
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Don't forget to ski Couloir at Blackcomb. BYOB.
The funniest thing I've ever seen on skis was at Couloir. A Japanese dude tried to ski off the ledge instead of jumping it, did a 180 forward, and got stuck hanging upside down, skis firmly in the snow, holding his entire weight. It gets humid over there. Half a dozen of his traveling companions were all snapping countless photos, excitedly, instead of helping him.
The funniest thing I've ever seen on skis was at Couloir. A Japanese dude tried to ski off the ledge instead of jumping it, did a 180 forward, and got stuck hanging upside down, skis firmly in the snow, holding his entire weight. It gets humid over there. Half a dozen of his traveling companions were all snapping countless photos, excitedly, instead of helping him.
Mike Klein
Mike Klein
Ha! So, byob in that sense would be "bring your own bota bag?"
That must have been something to see. This is our first time in Whistler/Blackcomb and I'm mid-40s now so I can't ski all the crazy stuff I used to ski at Mammoth/Squaw/Alta/Taos etc. I'm now more of a Dave's run than a Hangman's Hollow sort of guy. We'll have to check out this run just for the sightseeing.
Now, the food and wine in Whistler, that seems a little more dicey based on what I'm seeing on-line. Maybe someone can share some advice. ...
That must have been something to see. This is our first time in Whistler/Blackcomb and I'm mid-40s now so I can't ski all the crazy stuff I used to ski at Mammoth/Squaw/Alta/Taos etc. I'm now more of a Dave's run than a Hangman's Hollow sort of guy. We'll have to check out this run just for the sightseeing.
Now, the food and wine in Whistler, that seems a little more dicey based on what I'm seeing on-line. Maybe someone can share some advice. ...
U
Unknown
Guest
Gotta love the powder consistency there in March, which is when I ended up going. It's like sediment from one of those Bobby & Bobby Rhone cuvees from the early 1990s. Granted, I probably used my East Coast skis, which you will be wise not to. The guides will proudly tell you that they go down to Colorado to teach their technique to their counterparts.
My great accomplishments after a day at W/B were making it to my own kitchen and the jacuzzi. Thus, lack of familiarity with the restaurant scene.
It's a great place, the views are spectacular from the top. Check out Mount Garibaldi volcano from the back on a clear day.
My great accomplishments after a day at W/B were making it to my own kitchen and the jacuzzi. Thus, lack of familiarity with the restaurant scene.
It's a great place, the views are spectacular from the top. Check out Mount Garibaldi volcano from the back on a clear day.
Gotta love the maritime snowpack though. All those continental mountain skiers dream about the lines we can get on out here that would avalanche if you even looked at them in CO or UT.originally posted by .sasha:
Gotta love the powder consistency there in March, which is when I ended up going. It's like sediment from one of those Bobby & Bobby Rhone cuvees from the early 1990s. Granted, I probably used my East Coast skis, which you will be wise not to. The guides will proudly tell you that they go down to Colorado to teach their technique to their counterparts.
Mike, on the skiing, it is a very big mountain and the snow conditions are really variable from top to bottom. Even if you are not an expert, it is worth it to go to the very top of Blackcomb where the snow may be powdery and light even if it is pissing down rain in the valley below. Don't go to the top of Whistler to ski the bowls if it is foggy, it is very hard to see in the white out. If it's sunny then the top of Whistler is a must. I don't recommend trying to ski Whistler and Blackcomb in the same day, it takes too much time on the lifts.
In regards to the restaurants, I can't give you specific recommendations as we haven't been in 3 years and things change pretty fast. Araxi has been around for a long time and is very good if pricey. Bear foot bistro had excellent food but the atmosphere was over the top for me. They may have closed recently.
If you like oysters the BC versions are great and well worth trying. I love the black cod also in BC, but it is a super rich fish. On the local wines, there are some super whites being made in the Okanagon. The Pinot Gris are typically given extra skin contact and get a rosy hue. I haven't been as impressed with the reds I've tried. A lot of weedy and sometimes oaky flavors. I am convinced though, that the best ones never leave BC as they sell out to the locals who buy direct from the winery.
I'll ask some friends who have been more recently and try to get some restaurant suggestions for you.
In regards to the restaurants, I can't give you specific recommendations as we haven't been in 3 years and things change pretty fast. Araxi has been around for a long time and is very good if pricey. Bear foot bistro had excellent food but the atmosphere was over the top for me. They may have closed recently.
If you like oysters the BC versions are great and well worth trying. I love the black cod also in BC, but it is a super rich fish. On the local wines, there are some super whites being made in the Okanagon. The Pinot Gris are typically given extra skin contact and get a rosy hue. I haven't been as impressed with the reds I've tried. A lot of weedy and sometimes oaky flavors. I am convinced though, that the best ones never leave BC as they sell out to the locals who buy direct from the winery.
I'll ask some friends who have been more recently and try to get some restaurant suggestions for you.
U
Unknown
Guest
originally posted by Brian C:
Gotta love the maritime snowpack though. All those continental mountain skiers dream about the lines we can get on out here that would avalanche if you even looked at them in CO or UT.originally posted by .sasha:
Gotta love the powder consistency there in March, which is when I ended up going. It's like sediment from one of those Bobby & Bobby Rhone cuvees from the early 1990s. Granted, I probably used my East Coast skis, which you will be wise not to. The guides will proudly tell you that they go down to Colorado to teach their technique to their counterparts.
And yet I came out one morning, only to find my house yellow-taped.
Bob Parsons Alberta
Bob Parsons
Gray Monk Pinot Gris is superb. If you see Road 13 reds on a list, you might be surprised, along with Ex Nihilo.
Ric`s Grill has a good menu and is not overly priced. Think Umberto still has a place there too?
Ric`s Grill has a good menu and is not overly priced. Think Umberto still has a place there too?
Mike Klein
Mike Klein
Thanks very much for the advice guys. Bob, I did see that there is an Umberto restaurant in the village. We'll give it a try.
The backcountry ski traverse over the backside of Mount Garibaldi, staying at the CMC hut on one end and the UBC glaciology dept. hut on the other and skiing out Lake Garibaldi is a Cascadia classic - highly recommended. But do it in settled weather, lest you get stuck out on the glacier...
originally posted by BJ:
The backcountry ski traverse over the backside of Mount Garibaldi, staying at the CMC hut on one end and the UBC glaciology dept. hut on the other and skiing out Lake Garibaldi is a Cascadia classic - highly recommended. But do it in settled weather, lest you get stuck out on the glacier...
Do you do that on standard downhill skis or with ski mountaineering apparatus? My dad and I used to ski mountaineer in the High Sierra way back when, but we did it on Nordic x-country skis for the extra yuks that would provide -- great fun schussing down a mountain without edges on your skis.
Mark Lipton (look, Ma -- no fractures!)
Mike,
I ran into my friend who has a place at Whistler and these are her recommendations.
Rimrock Cafe, near Creekside.
La Rua in Blackcomb village.
Both of these are high end type dining. Reservations a must.
Crepe Montagne for crepes, breakfast, more casual but also very popular.
Sushi Village, will also need reservations, in the center of Whistler Village, 2nd floor restaurant.
For food shopping she recommended Nester's Market. Groceries, beer, wine and some prepared foods.
The only one I've been to is Sushi village and it was pretty good, above average Japanese and my kids loved it.
I ran into my friend who has a place at Whistler and these are her recommendations.
Rimrock Cafe, near Creekside.
La Rua in Blackcomb village.
Both of these are high end type dining. Reservations a must.
Crepe Montagne for crepes, breakfast, more casual but also very popular.
Sushi Village, will also need reservations, in the center of Whistler Village, 2nd floor restaurant.
For food shopping she recommended Nester's Market. Groceries, beer, wine and some prepared foods.
The only one I've been to is Sushi village and it was pretty good, above average Japanese and my kids loved it.
Mike Klein
Mike Klein
Cool - thanks for that list Marc. We're looking forward to the trip. It's a real blast seeing my six year old learning to ski and this will be a first time trip for our 3 year old.