Whistler - Food & Drink
Big meaty stews, burgers and hot dogs keep mountain hunger at bay but there is a much greater choice down in town.
Canadian lager, imported Guinness and Canadian whisky and ginger ale are local favourites, but there is also a good-quality microbrewery for ale aficionados. The cosmopolitan nature of the resort is reflected in the evening restaurants but mass self-service culture reigns supreme on the mountains.
There are several small table-service restaurants, the best of which is Christine's on Blackcomb mountain. It serves an international menu heavy on meat but also good for salads. On the same mountain you can find waffles slathered in maple syrup at the Crystal Hut. Sitting down can be a scrum at the Glacier Creek Lodge on Blackcomb or the Roundhouse Lodge on Whistler (both seating 1500+). Giant woks of stir-fry, wheels of pizza and vats of pasta sit on different stations. The Harmony Hut provides an honest stew.
Whistler provides the luxury of being able to eat whatever you like. Dine on surf and turf at the Keg, homemade pasta at Trattoria di Umberto and curry at the Tandoori Grill. Sushi Village serves high-quality, fresh fish, while the Crab Shack does exactly what it says on the tin. Steakhouses, bistros and Mexican eateries also abound, but the restaurants get quickly booked up so it is worth reserving in advance.
There are bases for afternoon boozing at the foot of both mountains. Sit out on the terrace at the Longhorn, sip draught Guinness to a backdrop of jiggy tunes at the noisy Dubh Linn Gate Irish pub on Whistler mountain or head to Dusty's at Creekside. The Garibaldi Lift Company also has live music, while both the Monk's Grill and Merlin's are a safe bet at the base of Blackcomb.
With almost as many bars and clubs as restaurants, Whistler is a top spot for drinking and dancing the night away. Spend a refined evening at the Crystal Lodge Piano Bar or have the opposite experience at Buffalo Bills. There is a range of clubs including Garfinkel's, Savage Beagle and Maxx Fish.
