Restaurant
Araxi
October 1, 2008
Whistler’s first and best fine-dining restaurant, and perennial winner of our Best Whistler category, does equally intriguing things with meat and fish. Executive chef James Walt offers the latter simple and fresh. Try seared red tuna with caponata ($14) or one of half a dozen B.C. oyster varieties ($2.50-3.75) or wild salmon with herb and Pemberton arugula crust ($34.50). The Queen Charlotte halibut with light Dungeness crab and coconut broth ($35.50) or the Fraser Valley rabbit saddle draped in Nantes carrot purée ($29.50) are both excellent choices. End your meal with an aged B.C. goat cheddar ($9.50)—one of the best selections on the cheese board. And no wonder the wine list is so deep and broad, having been carefully nurtured since 1981—take some time to explore it.
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