Last week, I was invited up to stay at the Four Seasons Resort in Whistler to try their newly launched modern grill concept, Sidecut.
Named after the curvature on the side of a ski or snowboard, Sidecut is the resort’s main dining room. With views of the surrounding mountains, a large open fireplace, and an army of friendly well-trained staff, the warm and inviting space is both luxurious and refreshingly informal.
Looking to lure the affluent après-ski and summer tourist crowd, Sidecut is aiming to get an edge on the competition by setting the bar high. Using only top-quality meats such as 40-day aged Canadian Prime and imported Wagyū beef, they cook their meat using a state-of-the-art infrared grill that sears at 1800 degrees, sealing all the natural juices inside for arguably a tastier steak.
^ Caesar Salad - shaved parmesan, brioche croutons
Much of the produce on the menu is sourced locally in the Pemberton region and a selection of vegetables are grown in the resort’s own 2,700-square-foot rooftop garden.
^ Qualicum Scallops - celeriac, black garlic, tiroler bacon, crispy apple chips
Executive Chef Scott Thomas Dolbee and Chef de Cuisine Edison Mays have crafted a dinner menu of solid surf and turf classics, along with a few playful surprises. One of them that I almost regret eating is the Steakhouse Kobe Roll. It is the kind of dish that is so intoxicating and memorable that it will haunt you in your dreams, making your mouth water in your sleep and wake up with bites missing from your pillow. Gently seared melt-on-your-tongue Wagyū beef drizzled in sweet soy…brilliant!
^ Steakhouse 'Sushi' Kobe Roll - grilled rare, avocado, dried tomato, sweet soy
Each entrée comes with a choice of six custom rubs made in-house and is served with a presentation of six sauces.
^ Sauces - house steak sauce, yuzu butter, argentinean chimichurri, creme fraîche bearnaise, wasabi mustard, mushroom bordelaise,
My massive steak, rubbed in “Edison’s Medicine” – a complex mix of 14 whole-roasted herbs and spices inspired by chef Mays’ travels around the world, was cooked perfectly and was incredibly juicy, certainly one of the most delicious steaks I have ever had the pleasure of devouring.
^ 24 ounce Porterhouse Steak grilled medium rare at 1800 degrees on an infrared grill
^ Peace River Venison
There are also over 100 wines available by the glass at Sidecut. I asked wine director, Dave Foran (formerly of La Rua), to select a bottle to go with dinner and he picked a winner in the Kettle Valley Hayman Pinot Noir, a big ripe red with lovely plum notes and lots of French oak.
^ Pecan Pie - maple bourbon Ice Cream with candied bacon and caramel popcorn
During the summertime, guests will be able to dine outdoors on the restaurant’s heated patio as well as enjoy live music three to four nights a week showcasing Whistler’s homegrown musical talent.
Sidecut
4591 Blackcomb Way (Four Seasons Resort) | Whistler
Tel: 604.966.5280
www.fourseasons.com/whistler/dining/sidecut
~ PK
