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Sidecut Modern Steak + Bar Restaurant Review: This sleek dining room with its alpine setting and open fireplace is named for the subtle hourglass shape of skis and snowboards, as well as the location of a cut of beef. Sidecut offers steaks of Prime meat aged for 40 days. (Only two percent of Canadian beef is graded Prime.) A state-of-the-art infrared grill that reaches 1,800 degrees Fahrenheit cooks meat evenly and insures juicy tenderness. But the real “hook” is the range of rubs and sauces available once your steak is chosen. Opt for one of the chefs' five signature steak rubs or create your own by choosing from a wall of spices and herbs sourced from the resort’s garden. The rubs can also be paired with the menu's poultry, seafood, lamb and pork offerings. An assortment of à la carte sides ranges from Brussels sprouts and bacon to Parmesan potato gnocchi. Cap off the meal with a slice of mascarpone cheesecake with blueberry sorbet, basil syrup and fresh blueberries. The wine list features international selections and bottles from boutique BC wineries with upwards of 30 available by the glass. Attentive servers not only cater to toddlers, but have a "Snowballers and Snowboarders" menu packed with favorites such as pizza and mac 'n' cheese. In summertime, there's al fresco dining on a heated patio; in winter following dinner, try s'mores around the fire pit.