Four Seasons Resort and Residences Whistler Debuts the Revitalised SIDECUT Steakhouse
Four Seasons Resort and Residences Whistler announces the anticipated reopening of the property’s lauded SIDECUT Steakhouse. Following a luxurious redesign, the restaurant presents its beloved dinner preparations of the finest prime, hand-cut steaks and fresh seafood from the crisp Pacific waters, classic sides, as well as impressive debut dishes imagined by Executive Chef Eren Guryel. In-step with the Resort's recent revitalisation, the newly-conceived space epitomises sophisticated fireside evening dining. The re-imagined SIDECUT beckons guests to celebrate and raise a glass to even just the little moments.
The new look from Vancouver-based studio Box Interior Design echoes the meticulous attention to detail of the dining experience. “SIDECUT is extremely well known and beloved in the Whistler community,” reflect partners Jay Brooks and Cynthia Penner. “Our goal was to bring a feeling of ultimate relaxation, where everything is soft and rich around you. We wanted to create an immersive experience that feels like drinking a voluptuous glass of spectacular wine.”
Box blanketed the space in a deep tonal palette of rich colours chosen to evoke the colour of an evergreen forest at night. “We went with this idea of lush darkness; a confident, textural space that prepares you to anticipate something luscious, without it being old school or too formalised." The warm interior compliments the snow-capped mountain views from the expansive dining room windows.
The centrepiece is most certainly the hearth that Box commissioned local artist Darrell Morrison to finish in a rich metallic bronze. This show-stopping Brutalist-style fireplace sings as the heart and soul of the room.
Set within this contemporary space, Executive Chef Guryel prepares elegant, celebratory dishes. Chef Guryel got his start at his family’s steakhouse in the ski town of Quechee, Vermont. His tenure at Four Seasons Resort Whistler brings him full-circle back to his roots, and also gives him a deep affection for each plate served. “The menu at SIDECUT is really about the quality of the ingredients in our steakhouse setting,” says Guryel. “From the premium local seafood to top-tier level of beef, the farmer sourced vegetables, and the classic side dishes that are the favourites.”
Exemplary of this dedication to quality is the restaurant’s signature long bone steak. Hailing from the Okanagan Valley, the cut is a top-quality, premium quality of beef that is raised on Whistler’s doorstep in the Pacific Northwest. The cut is wet-aged for 40 days before it is brought on property, where it is aged for up to 30 days with SIDECUT’s signature black angus dry rub. The final product is a sumptuous, tender, and marbled cut of meat, all carved and shared for the table.
To pair with the extraordinary steaks, SIDECUT offers considered, curated cellar offerings with sommelier selections such as a rich, exuberant 2009 Le Macchiole Paleo Rosso. As well as unique, extravagant champagne selections to pop for celebrations, SIDECUT also premieres an all-new cocktail offering, imagined by award-winning mixologist Lauren Mote together with the bar team.
For guests looking to pop the champagne and celebrate intimately with friends and family, SIDECUT’s private room may be booked to gather together with loved ones in an exclusive setting. The dining room also features physically distanced booths and tables, allowing each guest a comfortable and safe experience.
Four Seasons Resort Whistler welcomes guests this winter to experience an elevated evening at the new SIDECUT, opening on December 15, 2020. Follow @sidecutsteakhouse as more details are unveiled.
Four Seasons Resort and Residences Whistler