Some of you have been on this journey with me for a long time. A little over 10 years now if my math is right. What started as a food blog turned into a food and alcohol blog which turned into a passion for photography which fueled a turn towards film making. It’s been been a wild ride that’s seen some huge pendulum swings, the biggest being my sobriety.
As the world slowly emerges from a global pandemic and my partner and I being fully vaccinated, we took our first trip in nearly a year. A quick drive up the Sea To Sky Highway found us in Whistler for 4 days. Whistler is home to Alta Bistro, a restaurant I frequented during my food blogging days as a patron, occasional cocktail competition judge, and as a friend. I hadn’t been back since a gave up booze. Would I still put Alta Bistro up on a pedestal without the benefit of alcohol tinted glasses? In short, hell yes.
Mocktails FTW - The “Splash” - Fresh grapefruit juice, vanilla bean syrup, Royal Ginger Beer.
Alta Bistro is known for their wine list, and it’s still mighty impressive, as is their cocktail menu. Luckily for me they have a few non alcoholic options available, and the Splash, pictured above, was simple but very good. If it I could change anything about it I’d lean harder into the spice of the ginger beer and infuse the vanilla bean syrup with jalapeno or habanero, but that’s a minor thing that might not be to everyone’s taste.
Everyone loves focaccia.
The menu is broken up into 5 parts. Bistro snacks, small plates, large plates, add ons and sides, and desserts. We ordered the organic sourdough focaccia from the bistro snacks section. The bread was fresh, warm, and flavorful with a light brushing of olive oil. It came with a cannellini bean, preserved lemon, and roasted garlic puree with harissa oil and dukkah. It was rich and flavourful while not being heavy. The dukkah and harissa gave a subtle mediterranean kick. Very simple but executed perfectly, a theme that would continue throughout the meal.
Seared albacore tuna.
We ordered two dishes from the large plates section to share, the first being seared albacore tuna with tempura broccolini, creme fraiche, burnt onion, gastrique, fingerling potatoes, radish, and jalapeno. Again, a simple dish with high quality ingredients that play off each other in a way that elevates this dish beyond its individual parts. The tuna was seared perfectly, the radish and jalapeno adding some welcomed subtle heat .
Pesto Potato Gnocchi.
Our second large plate was pesto potato gnocchi with arugula, pesto, braised onion cream, hazelnut parm, black salsify, and pickled cippolinis. This is one of those dishes that makes me think that I, a devout meat lover, could become a vegetarian and never look back. The gnocchi was tender and delicate without being mushy. I try to avoid the word perfect for anything but this dish as as close to it as I’ve had in ages. The textures and flavors all working in harmony to once again elevate a simple dish into the stratosphear.
Affogato.
For dessert we each ordered an affogato. What’s better than espresso and ice cream? Not much. It comes with coconut ice cream and lavender infused brandy. Obviously I skipped the brandy. What can you say about an affogato? The coconut ice cream was a welcome twist, and as someone who usually despises coconut (it’s a texture thing} it was a great choice here.
Alta Bistro, this isn’t a review, it’s a love letter. To a truly great restaurant, to old friends and new beginnings. It’s good to be home.
Scott.