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Whistler Blackcomb

Sixteen huge, snow-fattened bowls scallop across majestic twin peaks. Punctuated with glaciers, the expanse feels like the Alps—with consistently great service (No. 5), seamless connectivity (Lifts, No. 2, including the bold Peak 2 Peak gondola), and a lifetime of choose-your-adventure skiing (Terrain Variety, No. 1; Challenge, No. 7). Whistler Blackcomb is back at the top of the rankings (it was No. 1 in 2012–13), and readers are giddy. “Nothing else in North America compares.” “The mountain is an 11- plus... Just more in every way.” The slopes descend a whopping vertical mile through lush spruce forests (and frequent dreaded mid-mountain fog) to a dynamic ski-tropolis as abundant and diverse as the mountains above. —Susan Reifer Ryan

What’s New » Keep an eye out for new dining options, including Alta Bistro, Fuji Market, Harajuku Izakaya, David’s Tea, Chinese Bistro and the reborn Uli’s Flipside.

On-Hill Lunch » Christine’s at Blackcomb’s Rendezvous, where regionally sourced entrées paired with award-winning Okanagan wines cost only a few dollars more than lunch in the cafeterias.

Family Activity » Riding the Peak 2 Peak for an unforgettable “Wow.”

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Whistler's Best Steak

Whistler's Best Steak
edison: sidecut
SIDECUT, at the Four Seasons Whistler, might just have the best steak in town. We talked with the chef de cuisine about why his restaurant is so special.

When did you become the Chef de Cuisine at Sidecut?

I opened Sidecut two years ago now, been here since the beginning: it’s birth into existence.

What’s the story?

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