What to know before you go to North America’s biggest ski resort.
In the kitchen at Barn Nork.2022 brought Whistler its biggest restaurant opening in years — both metaphorically and physically: Wild Blue, a high-end, 150-seat Pacific Northwest seafood house outfitted with turquoise velvet seats and infused with strong local restaurant industry DNA. For the project, Evrensel tapped Henderson, projects director at Toptable, and Alex Chen, the chef at Vancouver’s Boulevard Kitchen and Oyster Bar, the ninth-best restaurant in the country, per.
It reopens this winter, with the half-U bar now a complete horseshoe, doubling its previously tiny capacity. It returns with house-made charcuterie, traditional tapas, and menu of gin and tonics.The original Toptable spot commands a hefty price, but delivers impeccable professional service and a menu of eclectic influences and modern dishes woven through with local ingredients.
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