Vancouver Observer: Review

Alta Bistro is Whistler’s newest restaurant. Located under the Pinnacle Hotel on Main street, Alta’s atmosphere is hip and the small focused menu features locally-sourced ingredients, a cocktail list made up of classic and contemporary drinks, and an inspiring wine list that uses the innovative Enomatic wine serving system which keeps wine as fresh as the day it was opened. This is a first for Whistler.

Upon arrival I was greeted by Eric Griffith, co-owner, who found me a seat at the bar and introduced me to cocktail technician Scott Curry. I asked for a drink suggestion based on my love of ginger beer and  he served me a Painkiller, a rum based cocktail made with mint infused Havana Club rum, cardamom infused honey syrup, ginger beer, lime and orange bitters on the rocks in a tall glass with mint garnish. Orange bitters gave it a nice bite that balanced with the sweetness of the other ingredients. I also had a Ardbeg 10 year old single malt Scotch in honour of Robbie Burns day. This big, bold Scotch, full of the tastes of peat and smoke, was delicious.

I ordered the Beer Braised Beef with horseradish mashed potatoes for my main course and while I enjoyed my drink, I sampled an amuse bouche,  a pork puree with sweet garlic and an apple and brandy compote on a crunchy piece of crostini.  My main course arrived:  beef lined up along the piped horseradish mashed potatoes. The beef was fork tender and the sauce was rich and velvety in texture with the perfect amount of salt and seasoning. The potatoes contained just the right amount of horseradish and  were buttery and smooth.

Alta Bistro is uniquely affordable in a town where delicious food usually comes at great cost.  Main dishes cost around twenty dollars.

My verdict: great atmosphere, great food, and great value. It’s a winner.

By Scott Graham, Vancouver Observer
Posted: Jan 28th, 2011

http://www.vancouverobserver.com/food/restaurants/2011/01/28/alta-bistro

On January 30th, 2011, posted in: Another Blog Category, Community, General, Latest News, Our Stories by
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