THE NEW REN­DEZVOUS

Whistler Traveller Magazine - - LOCAL VIBE - STO­RIES BY STEVE FISHER

On some ski days, a quick trip into the lodge can be a real life­saver. Whether you’re rav­en­ous for lunch or ready for a rest, the on-moun­tain lodge is a haven for skiers to recharge and pre­pare for a few more runs. Al­ways seek­ing to im­prove the guest ex­pe­ri­ence, Whistler Black­comb has an­nounced a $5.4 mil­lion ren­o­va­tion of Black­comb’s Ren­dezvous Lodge, which was orig­i­nally built in 1980.

The ren­o­va­tion will up­date dé­cor, in­crease the lodge’s ca­pac­ity and of­fer new food op­tions like a sushi sta­tion with made-to-or­der rolls, a stir-fry sta­tion, a Mex­i­can eatery with ta­cos, bur­ri­tos and sal­ads, and a counter serv­ing hor­mone- and an­tibi­otic-free burg­ers, chicken and salmon, plus veg­e­tar­ian op­tions.

The cap­puc­cino bar is also slated for ex­pan­sion, and the Ren­dezvous’ up­scale restau­rant Chris­tine’s is set for a ma­jor over­haul as well. In ad­di­tion to a newly re­mod­eled kitchen and din­ing area, Chris­tine’s will fea­ture an up­dated menu for this win­ter over­seen by newly ap­pointed chef Steve Ramey.

whistlerblack­comb.com

MGA - MICHAEL GREEN AR­CHI­TEC­TURE

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