And we're back. Sorry for the delay, the snow has been good - great lately, and I've been reconnecting with old friends and colleagues (read: drinking) as well as getting back in touch with Mother Nature (read: slaying pow). But since a few new restaurants have opened up in town, I thought I'd give them a quick review.
First up: Alta Bistro is just 2 months old and has already cemented itself as one of my favourite places in town. A small (40 seats) venue with local menu items makes this one of the tastiest dinners you're likely too find for the price you pay. The menu is unique to say the least; last time I was there I tried a bison carpaccio ($22) to accompany one of the best Old-Fashioneds I've ever had. The real kicker, though, is the bar: if it has a flavour induced, it's been done in-house. From vodkas (burnt cinnamon anyone?) to bitters, and even a homemade Clamato for Caesars, everything is made on-site, and the result is definitely noticeable. It pains me to tell you that it's located in the Pinnacle hotel, opposite Hy's Steakhouse.
Another venue in its infancy is the Harajuku Izakaya, next to Whistler's best sushi 2010 Fuji Market. Both reside in the RBC building behind the grocery store. Now, a story. This Friday just past (important detail), me and a few buddies had the night off, so we decided sushi and sake would do us well for starters. Sushi Village has long been a mainstay in Whistler's Best ofs, and with good reason, so when we arrived there we were told it was a 90 minute wait (Sushi Village doesn't take reservations on any parties fewer than 6). As a late thought we decided on the Harajuku, and when we sat down at the bar there were maybe 3 other tables in the place. On a Friday night. Pieter, the manager, directed us on the fledgling tapas menu (the Agadashi Tofu is the best I've had, though could have been spicier) and kept the sake glasses full (which called an early night for me eventually!) It's got a great vibe and in the summer there is a balcony off the backside of the restaurant; it has a lot of potential. And: Sapporo on tap. You can seldom find Sapporo period in this town, let alone draught. This place is so new, they don't even have a site, so check them out of your own accord (though I wouldn't leave it too long; quiet Friday nights don't last forever!)
While I haven't been in a while, Flipside has just reopened its doors in Whistler after a long hiatus and a change of location. Now in Deer Lodge (the site of the former Mountain Club), they offer reasonably priced pasta, and salad and bread thrown into the mix. I always sit in the lounge section because the girl bartender is Swedish. And we know what that means... She makes one hell of a cocktail! No, really, stop in and say hi to Molly. Tell her I sent you. She makes the other Best Old Fashioned! Not to mention one hell of a Manhattan. Oh, to be in Mad Men... Anyway.Here's the link, though it tells you where they are, and their phone number, not a whole lot else. Hopefully they'll rectify their online presence soon!
In Other News, the Leafs are 4 points shy of a playoff spot. That's all I need to say about that. Go Leafs Go.
By The Way: It's ALL about the musc today: I can't remember if I've talked about 8tracks.com, but if I haven't here goes... 8 tracks is for those of us that mourn the loss of the mixtape, that long for a way to express ourselves to others via the use of a playlist. Minimum 8 tracks, no more than 2 songs by the same artist, and they can't be on the same album. Then tag the genres (there's even "study"!) and post it, and start listening to other people's mixes. Like most social networking sites, you can "like" mixes, and "follow" other users. It's a great way to get pumped for going out, or to relax, or to get down and dirty with the one (or more) you love. Trust me on this.
Similarly 22tracks.com gives you all new music submitted by the artist. Then you simply choose your genre (I recommend "Beats", it's funky and chill) and it will generate a list of 22 tracks (Ah, I see what they did there) that will play through while you type your blog... or you know, whatever you're doing.
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