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Araxi Restaurant Restaurant Review: A sibling to Vancouver's CinCin, Blue Water Café and West restaurants, Araxi is one of Whistler's longstanding culinary cornerstones. Named by owner Jack Evrensel for his wife, it's the de facto refuge for après skiers, with sought-after patio dining during summer months, plus a year-round indoor/outdoor bar. Chef James Walt introduced 100-mile menus showcasing locally sourced ingredients in savory and sweet recipes through two distinct seasons: summer and winter. The seafood and oyster bar serves an extravagant two-tiered seafood tower piled with oysters, spot prawns, Dungeness crab, arctic char and more. An inventive small-plates menu includes Canada Prime beef tartare, while among mains we recommend the roasted saddle of rabbit with organic pork cheek with Pemberton potato purée and Rootdown baby carrots. Similar inventive touches show in the seared weathervane scallops with chickpea purée, sun-dried tomatoes, roasted pepper purée and baby green beans. Aaron Heath's smaller scale desserts are intense and memorable, such as Okanagan pear mousse with Lillooet honey and apricot sorbet, or Valrhona chocolate fondant cake with salted caramel ice cream. There are also sweet boxes to go featuring petits fours, handcrafted chocolates, or macarons. The wine list overseen by wine director Samantha Rahn has been nurtured since 1981 and features an array of Champagnes, local and imported vintages, plus some rare finds. Restaurant director Neil Henderson and the knowledgeable staff are consummate hosts.