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Sidecut Restaurant Review: Named for the subtle hourglass shape of skis, as well as the location of a cut of beef, this modern restaurant offers steaks of Prime meat aged for 40 days. (Only two percent of Canadian beef is graded Prime.) The sleek dining room with its alpine setting and open fireplace seems more casual than its previous incarnation. A state-of-the-art infra-red grill that reaches 1,800 degrees Fahrenheit cooks meat evenly and insures juicy tenderness. But the real “hook” is the range of rubs available once your steak is chosen. Create your own seasoning by choosing from a wall of spices and herbs sourced from the resort’s garden and then hand-dried. The chefs have also created six signature rubs for seasoning steaks. The menu also offers seafood, lamb and pork, and an assortment of à la carte sides. Cap off the meal with an "Up All Night" trifle layered with chocolate, coffee and cream. The wine list features international selections and vintages from Okanagan boutique wineries; more than 30 wines are available by the glass. Attentive servers cater not only to toddlers, but have a "Snowballers and Snowboarders" menu packed with favorites such as pizza, mac 'n' cheese, and sliders and fries. In summertime, there's al fresco dining on a heated patio; in winter following dinner, try s'mores around the fire pit.