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Wild Blue

Whistler

Celebrating the Pacific Northwest’s rich bounty

Best of the Northwest: A triple-threat collaboration between veteran restaurateur Jack Evrensel, hospitality expert Neil Henderson and Alex Chen, winner of the inaugural Iron Chef Canada competition, Wild Blue has become one of Whistler's most acclaimed fine-dining destinations since it opened its doors in 2022. A must-visit for outdoor-enthusiast tourists and locals alike, it serves a menu centred around seasonal, sustainable Pacific Northwest fare – in particular, sparklingly fresh seafood.

Tell me more: Popular sea-sourced creations on the a la carte dinner menu include a quintessentially British Columbian take on linguine alle vongole (made with sweet, plump Manila clams and their briny brother, geoduck) and sablefish with roasted fish bone sauce and an umami-rich preparation of turnip, radish, maitake mushroom and sesame. Meanwhile, the grill offers veal chops, pork chops and a seductive assortment of steaks, and the raw bar showcases an embarrassment of riches from the deep – including oysters, chilled lobster and seafood towers.

And then? Wild Blue's desserts are as considered as its mains, from elevated comfort-food indulgences like sticky toffee pudding with walnut nougatine, salted caramel ice cream and toffee sauce, to a selection of house-made sorbets and an elegant pear gaufrette: a honey wafer served with poached pears, bergamot gelée and jasmine diplomat cream. Plus, each one can be paired with a recommended wine or vermouth to make that finishing note even sweeter.

A stylish affair: Located right in the heart of pedestrian-friendly Whistler Village, Wild Blue has all the contemporary elegance you'd expect from a sophisticated big-city restaurant. All dark wood panelling, velvet seating and intimate low lighting, with an impressive wall of wine and open kitchen views to draw your gaze, it's a little like a modern, fine-dining take on a classic North American steakhouse.

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