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“A great find, superb food and stellar service”
Review of Sidecut

Sidecut
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Ranked #33 of 193 Restaurants in Whistler
Certificate of Excellence
Cuisines: Steakhouse
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Restaurant details
Dining options: Breakfast, Dinner, Late Night, Reservations
Description: Named for the curvature on the side of a ski or snowboard, Sidecut offers a modern take on traditional mountain cuisine. Situated in the celebrated alpine location of Whistler, the restaurant's sleek wood interior offers an inviting setting where diners can cozy up to the open fireplace or dine on our sun soaked patio. Enjoy dishes such as the Steakhouse "Sushi" Roll, Bourbon Birch Braised Belly of Pork, or prime-aged steakhouse cuts, cooked to perfection and inimitably paired with house-made rubs and signature sauces. Featuring a locally-sourced menu that evolves seasonally, the restaurant's farm- and ocean-to-table influence pays homage to British Columbia's diverse fare. To complement any meal, the extensive wine list features international labels as well as an exclusive selection of B.C.'S premier vintages. Here, steak is more than a meal. It's an experience.
Reviewed July 6, 2011

We usually go to Hy's for a steak in Whistler but Sidecut has raised the bar. The tenderloin steak was the best my husband has tasted in years (and he eats a lot of steak) and the selection of sauces offered a nice touch. The trout was equally delicious, beautifully presented and not too much on the plate. Desserts (taster size) were also delicious. Good wine list too. Very nice service. Highly recommend it.

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Thank rallyist
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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456 - 460 of 477 reviews

Reviewed May 22, 2011

The Four Seasons Whistler is the only Mobil 5 Diamond Hotel in Canada. So, you know right off the bat any restaurant inside will be pricey and high end. The same operators of '5280' restaurant have rebranded as a steak house, but more over the top than Morton's or Hy's, while still borrowing a lot of their concepts- eg a la carte, pay for all sides.

The chalet meets castle like decor of the hotel begins with a drawbridge like awning- it only begs a moat. The doorman/valet greets with a "Hey, guys- can I park your car?" that immediately seems out of place. Huge doors open to a lobby replete with wrought iron works and a split staircase to the bar/restaurant below. One passes several oversize tv's on the way. Hard to tell if its a sports bar or something else.

The actual restaurant has big high back chairs, huge, again wrought iron, chandeliers that are mostly turned off, so the ambience is suitably dim for a medieval feast room. The head wait staff are crisp, personable.

The menu is steak, game meats plus some seafood. In fact, their prawn/lobster starters were excellent, and the salads interesting tasty and well presented.

For our group of 8, we ordered two obscenely sized steaks- a 52 oz. porterhouse, plus a 36 oz. rib steak, which appeared on a trolley to be carved table side. The carver was like the valet: "Hey, guys- take a look at this bad boy" -pointing with his knife to the first five or six inch high half of cow. Of course the steaks were excellent, being choice grade beef and costing well into the hundreds. One of the party had steelhead trout, which was mediocre at best.

The steaks came with half a dozen sauces, some of which were greasy and insipid, others very good. The side plates-get this, french fries!, spinach, root veg. potato puree were complete afterthoughts- small portions relative to the beast, and not very interesting. I guess you are just supposed to devour mastodon.

The wines we ordered were an Argentinian Malbec which was clearly overpriced but quite good, and a BC Merlot that was very good- again marked up way too much. The big Burgundies which you'd like to order are simply outpriced.

Desserts seemed a throwback to the fifties- one was chocolate dipped 'cake pops' on a stick, with-get this-sprinkles on top. Good grief! I had a nice blackberry sorbet.

Coffees and teas came in fancy quart sized serving ware- very mod. and brought in with a flourish.

This was an 'experience' more than a meal, encompassing some of the best and worst attributes of Taxas influenced Canadiana! Fun once, not likely to be repeated.

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1  Thank Peter F
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed April 18, 2011

Steaks are the thing here - cooked to perfection with a choice of "rubs" offering a number of flavour choices and then served with a wide selection of sauces. The quality of the steaks was very high and the runs were good - but perhaps overpowering and made the sauces redundant. Not cheap - mark up on fine wines is significant - and not in the centre of town, but nevertheless somewhere to visit for those seeking a meat fix!

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Thank Adam-Rye-UK
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed March 23, 2011

We were having a business conference at the Four Seasons Resort. For the week we were there, we would go to a different restaurant each night in the Whistler Village.

One night, we had our dinner at the Sidecut Steak Restaurant which is located inside the Four Seasons but is open to the public.

Everyone in our party felt it was the best meal we had all week in Whistler.

I had the White Sturgeon (which was delicious) while pretty much everyone else had either the filet mignon or rib eye steak. Everyone said their steaks were amazing.

The side dishes were very good, especially the wasabi mashed potatoes.

The desserts were very interesting.

The wait staff were very attentive.

If you are Whistler, you should make it a point to go to the Sidecut at the Four Seasons in the upper village.

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1  Thank ct-cruisers
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed 1 week ago via mobile
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Thank GioLucio
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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