Looking for something new and different? You’ve come to the wrong place. Specializing in seafood and game meat, this cozy, upscale restaurant in one of Whistler’s original A-frame timber buildings has hardly changed since it opened in 1986. And that’s precisely why locals love it.
“Shelley, how long have you been working here,” Co-owner Bob Dawson asks one of the servers. “Eighteen years? Hmm. And she’s one of the new ones.”
His business partner, Executive Chef Rolf Gunther, has a tough time selecting just one signature dish. Rack of lamb, venison medallions, lobster bisque, scallop and pork belly, the famous seafood trio — they’ve all been here in one form or another since the beginning. When pressed to choose, he points to the seafood antipasto platter, an assortment of raw oysters, creamy halibut brandade, finely diced salmon tartare, wasabi-daubed tuna tataki and various other seasonal selections.
“People have been coming here a long, long time. Sometimes they ask for something we haven’t served in 15 years, but we still make it for them.” 604-932-5565 | rimrockcafe.com