Bearfoot Bistro Dinning Experience

Our absolute favorite place to dine in Whistler is Bearfoot Bistro. Of course the food is good, otherwise they wouldn’t last…there is a lot of good food in Whistler!

View of the kitchen from our Chefs Table.
View of the kitchen from our Chefs Table.

What makes them stand out for me is that it’s fine dinning no matter how you look or who’s in your party. We have gone in there in hiking clothes (pretty common in Whistler to have a range of “types” in restaurants…it’s an adventure mountain town) and had dinner one year with Sky when she was 1 1/2. Both occasions we were treated like royalty, and even though they put us in an out of the way room, that wasn’t being used for dinner at the time, when we were there with Sky (per our request) we still felt like we were part of “things” and were given the same level of service. She had her moments to, but they handled it so well.

First round: Gazpacho with lace crouton.
First round: Gazpacho with lace crouton.

They take down every detail you offer when making your reservation. Things like special occasions, allergies etc. And, it seems like everyone on staff is aware and accommodating of said info.

The first year we ate there the chef came out to the table and had a “meeting” with us regarding Mark’s food and how each dish would be adjusted or changed to be gluten & dairy free.

Appetizer: Smoked Black Cod - paprika, lemon purée, chorizo, confit potato, lovage, crisp white anchovy
Appetizer: Smoked Black Cod – paprika, lemon purée, chorizo, confit potato, lovage, crisp white anchovy

This year we were lucky in that Bob and Michelle’s niece Ali traveled with us, so we had a few nights out kid free. One of those nights was Anniversary dinner for us/Birthday dinner for Bob at Bearfoot Bistro.

Main: Ricotta Gnudi - stinging nettle cream, toasted hazelnuts, fiddleheads, summer squash, garlic scape
Main: Ricotta Gnudi – stinging nettle cream, toasted hazelnuts, fiddleheads, summer squash, garlic scape

I was over the moon excited to find out there was a chefs table available for us. It was so fascinating to watch the food prep, plating, attention to detail, how many checks each plate goes through before it’s served, and how calm it all was. No yelling, running around like mad people, or any of the other shenanigans you see on tv cooking shows.

Dessert: Ricotta, Wild Roses & Raspberry - toasted almond streusel, fig & black raspberry jam, ricotta gelato & raspberry sorbet swirl, meringue, rose & ricotta espuma
Dessert: Ricotta, Wild Roses & Raspberry – toasted almond streusel, fig & black raspberry jam, ricotta gelato & raspberry sorbet swirl, meringue, rose & ricotta espuma

If you order a bottle of champagne or sparkling wine you can tour the cellar, learn how to use a saber to open a bottle, and drink while learning all about the cellar and using a saber. Since it was anniversary and birthday dinner we split a bottle of champagne and started our evening with a tour of the cellar.

Walls of wine!
Walls of wine!
That's a $10,000 bottle of wine!
That’s a $10,000 bottle of wine!

Tips:

-Offer up any information that will help them help you enjoy your experience.

-Get there early and have a champagne cocktail in the bar!

-Anyone can tour the cellar, just ask. If you want to saber open a bottle you need to purchase a bottle of champagne or sparkling wine…do it!

-Ask for a chefs table, it doesn’t coast extra.

-Make reservations!

-Ask questions. They take pride in what they do and want to share their passion and knowledge. Questions about the food, bar, why the herbs were toasted before going into your drink, the cellar, interactions/process in the kitchen…it’s all an open book just ask!

-The wine list is 90+ pages long…talk to the Sommelier! He will let you know what is pairing well, and what works with your budget.

That's a big saber!
That’s a big saber!
Michelle used a smaller saber to open our bottle of champagne...so cool!
Michelle used a smaller saber to open our bottle of champagne…so cool!

We had so much fun, easily one of the best, if not the best, dinning experiences I’ve ever had. Thank you to the Beckham’s for being up to saber some wine, and to my dad for the anniversary dinner!

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