Starting next month, locals and visitors in the mountain village will have a new way to satisfy their après ski appetites, too.
Offering a contemporary twist on the classic steakhouse, executive chef Scott Thomas Dolbee and chef de cuisine Edison Mays have created a dinner menu showcasing a variety of steak and seafood dishes. Sidecut will use only the finest-quality steak available, specifically the top two per cent of Canadian beef that is aged 40 days. And those steaks will be cooked on an 1,800-degree infrared grill — which uses 100-per-cent infrared heat to cook meat evenly and ensure it retains its natural juices.
Diners can also choose from regional meat specialties such as double-cut Sterling pork chops, B.C. Fallow venison loin and bone-in, braised bison short ribs. And with both the Pacific Ocean and many mountain lakes in its backyard, Sidecut’s seafood entrée items will include Queen Charlotte Sound halibut, wild Chinook salmon and Egmont spot prawns, among many others.
During the summertime, guests will be able to dine outdoors on the restaurant’s spacious heated patio, while live music three to four nights a week creates a lively atmosphere.