Making coffee is perhaps the most sacred camping ritual. This simple luxury adds magic to your already special backcountry morning. There鈥檚 nothing like sitting back, watching the sunrise, and inhaling the crisp morning air with a mug of fresh brew.

That said, too often, I have lugged my Aeropress鈥攁 brilliant concept and product鈥攊nto the wild, only to stare at it with brewing contempt as I foresee the faff that awaits me if I鈥檓 to get my caffeine hit. After fiddling with my stove in the cold and finding a comfy-ish spot to stoop, I just want my fingers to be warmed and my heart rate to accelerate without any unnecessary admin. And so, forsaking the Aeropress in my pack to allow for precious gnocchi/wine real estate, I鈥檝e become an instant coffee* convert. So far, I鈥檝e been relying exclusively on Starbucks Via (don鈥檛 judge me), once a dominant force in the instant category. However, as boutiquey outlets are taking instant coffee to the next level, I鈥檓 delighted to say that is no longer the case.

*In case you鈥檝e been living under a rock, instant coffee is basically dehydrated or freeze-dried coffee that鈥檚 鈥渞eactivated鈥� by water. It鈥檚 the perfect enabler for those of us suffering caffeine addiction in an age where convenience is king.聽

While warming up for a summer of backcountry adventures, I tried a variety of instant coffee offerings to determine which ones are the tastiest, and those that might have you running to the outhouse. For consistency, I made each with 10 ounces of water and tested them all without milk, cream, or sugar. Despite instant coffee鈥檚 predisposition to be terrible (after all, its production process usually involves cheap beans, mass brewing, and bulk dehydration), gone are the days when instant grounds were merely a means to a caffeinated end. I鈥檓 happy to report that I鈥檝e found six standouts that are here to be enjoyed, not endured.

First Place

, $19.99 for a pack of 8

This bright and brilliant coffee is made by a specialty coffee roaster in the Rocky Mountains and it is the clear winner. This is shockingly good instant coffee with excellent strength and no bitterness. It felt full-bodied on the tongue and tasted like a true cup of joe鈥擨鈥檇 drink this over my French Press at home any day. Even more impressive was the lack of telltale silty residue in the bottom of my cup. First Ascent鈥檚 coffee is freeze dried in the same facility the beans are roasted, ground, and brewed. Its only real limitation is price and availability鈥攊t鈥檚 not as widely available as the others (and not yet available in Canada for our friends up north).聽

Runner-Up

$11.99 for a pack of 8

I was immediately impressed with the variety from Waka Coffee. Of the five available (ranging from a medium roast Papua New Guinean to a dark Ethiopian), my favorite ended up being the Colombian medium blend. Other than First Ascent, Waka was the only other brand that truly didn鈥檛 taste like instant coffee, rather it tasted like excellent diner drip coffee (which I love). This coffee would stand up well to milk, cream, and sugar, but is also excellent black. Even if you don鈥檛 care about which instant coffee you鈥檙e drinking, Waka donates 4% of its profits towards providing clean drinking to more than 26 countries.

Honorable Mentions

, $18 for a pack of 6聽

In the Venn diagram between instant coffee and the real thing, Verve鈥檚 Wilder blend sits firmly in the middle. While I wouldn鈥檛 say that the 鈥渂right and juicy notes of pomelo are balanced with a sweet sipping experience reminiscent of peach tea,鈥� as the packaging promises, my cup offered richness and an excellent coffee drinking experience. Wilder will resonate well with those who crave knock-your-socks-off style coffee鈥攁nd even so, there鈥檚 an impressive lack of bitterness. This coffee would be perfectly complemented with cream, milk, or sugar but hits all the right notes black, too.聽

, $9.99 for a pack of 8

This was a solid, smooth, and well balanced cup of coffee. Alpine Start鈥檚 Original had good strength, and while it had no notable flavor profiles, it also didn鈥檛 offer any astringency. If you鈥檙e someone who consumes coffee as fuel and cares less for complex tasting notes, this is the cup for you. I was also a fan of the instant Dirty Chai Latte, though I would have preferred it a bit sweeter, and those packets are about double the size and weight of the Original Blend packets.聽

, $15 for a pack of 10

Although Four Sigmatic was the weakest of all the instant coffees I tested, it boasted a tasty, earthy, flavor profile that I enjoyed. It鈥檚 the perfect blend if you want to consume cup after cup without risking a sprint for the outhouse. As a bonus, the ingredient list includes functional mushrooms like lion鈥檚 mane and chaga for enhanced mental focus.

, $1.99 for a pack of 10

As with most things TJ鈥檚 does, the grocery chain also does instant coffee well. This cuppa is not only well priced, it鈥檚 also great for when you want something a little naughty on the trail. These 3-in-1 packets of cream, sugar, and coffee are a smooth and delicious treat for your camp mornings. They don鈥檛 pack the same caffeinated punch as the other instants in this category, but they are a pleasure nonetheless.聽

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It was a growing weariness of lugging six-packs of beer on hiking trips that inspired my search for the perfect camp cocktail. I鈥檝e attempted hanging bags of red wine from shrubs and rocks, which inadvertently ends up looking like a sinister blood bag rather than camp vibe aesthetic (also: bears). And, despite my rapid aging, I鈥檓 still not cool or mature enough to stoically sip Scotch from a hip flask, staring deep into the flames of the campfire.

And so I set out to try a heap of ready-to-drink (RTD) cocktails to see if any were good enough to replace the fireside beer. Armed with cans of , , , , , and , I began this serious mission. After only a few sips, I was confronted by the question: Why do so many canned cocktails suck? Often, it鈥檚 a Goldilocks story of too syrupy sweet, too bitter, or too artificial. The truth is, the price for convenience is steep, with the major roadblocks to success being shelf life and stabilization. To preserve a citrus-based cocktail like a margarita, juice must be pasteurized. Likewise, carbonation levels for something like a mojito must be precisely pressure-perfected to keep the can from exploding.

Needless to say, I was not psyched about the results of the unfolding taste test. And then I cracked open a . It was boozy, it was herby, it was bitter, it was balanced. Poured over a big rock, it could have been served at my favorite bar. The can is a marvel too鈥攁t 100-milliliters, or 3.4-ounces鈥攊t鈥檚 about a third of the size of a beer can. This tipple is built, well, like a real cocktail without fillers and its portable size means it slips easily into a backpack. I pushed back from the countertop, my work here is done.

The idea for Tip Top came to Yoni Reisman and Neal Cohen (both National Outdoor Leadership School graduates) when they were backpacking in Wyoming鈥檚 Wind River Range. As one does on the trail, they dreamed of topping off a grinding hike on a hot summer鈥檚 day with a cold drink. What if, they imagined, you could plunge some gin martini cans into an ice-cold glacial lake, lay back in the sun and wait for it to cool to just the right temp, before enjoying the crispest martini on the planet? Simply put, on the trail and elsewhere, there is a demand for high-quality cocktails in environments that don鈥檛 typically allow for the meticulous care and preparation required to make them.

Reisman and Cohen enlisted the help of seven-time James Beard Award-nominated Atlanta bartender Miles Macquarrie. He was up to the task, ultimately creating a negroni, along with a gin martini, an old fashioned, and a Manhattan that could be canned and hold its integrity. When Tip Top took off, the trio dug deep and took on the citrus-based cocktails like the margarita and daiquiri. Those offerings, along with a Bee鈥檚 Knees and a limited edition Jungle Bird, now also appear on liquor store shelves.

Tip Top鈥檚 notably high proof, which ranges from 52 to 74, risks rusting a traditional aluminum can, so the company cans in steel. You鈥檒l surely appreciate this durable detail when chucking one into your backpack鈥擨 know I will.

Bonus: If you鈥檙e the type of camper intent on mixing and shaking your own trailside cocktail (here鈥檚 looking at you car campers), pick up a copy of (Running Press, May 2023) by Steve Grasse and Adam Erace. Although inspired by adventures in the White Mountains of New Hampshire, the recipes translate to any outdoor outing (See: the Orange-Tarragon Freeze, a drink that you freeze in your Nalgene and sip after it thaws to slush, and the Hemenway Daiquiri, which tastes of the forest thanks to pine cone syrup). Broken down by season, there鈥檚 a hefty mix of hot (red wine wassail!) and cold drinks, along with the occasional recipes for trail food like granola bars, grilled pizza, and cast-iron trout with wild greens. There鈥檚 also the invaluable Hiker鈥檚 Lament, a green juice-based cocktail that鈥檒l nurse you back to health if your night included a few too many Tip Tops or other boozy bevs.

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Kalle Norman was on a university ski trip to Hokkaido, Japan in 2016 when he first laid eyes on the strikingly orange winter boots. Japan, surrounded on all sides by the ocean and sitting at roughly the same latitude as Chicago, receives a lot of precipitation. Massive amounts of freezing cold air whip off Siberia and over the Sea of Japan, where they pick up moisture and promptly dump it on the mountains of Hokkaido which, as a result, are one of the snowiest ranges on Earth.

Norman, a Swedish business student, noticed that many locals鈥攊ncluding lifties鈥攄onned these unbranded, chunky, and super colorful gum boots to fend off the extreme elements. His interest piqued, he searched for them all over and eventually found some in a hardware store. When he tried them on, he was shocked to discover how lightweight they were for such an assertive-looking boot. He brought a pair home for himself (it鈥檚 cold in Sweden, too), plus a few more for friends and family.

The distinctive boots immediately garnered a lot of attention on Norman鈥檚 campus. He spent some time researching the distributor of the boot, before eventually locating the factory in Japan. As an experiment, he ordered 100 pairs to sell at local markets. They were an immediate hit, which Norman attributed to their simplistic beauty and remarkable effectiveness in the Scandinavian weather. Over time, Norman鈥檚 best friend Christofer Ljunggren (also still a student), recognized an opportunity to apply his design and branding skills to the budding enterprise. With Ljunggren behind the creative helm and Norman overseeing the financials, the boot officially launched in 2019.

The business immediately hit two minor roadblocks: the original manufacturing facility in Japan flooded, and didn鈥檛 plan to rebuild, and鈥攎ore concerning for Norman and Ljunggren鈥攖o continue to make boots. There was also a global pandemic to navigate. The silver lining? The manufacturer shared the design sketches for the boots with them. So, they tweaked the designs to align with their unique vision for functionality and aesthetics. Once they settled on a final revision, they contracted a new manufacturer to make them.

Fubukis are designed for people who spend their entire day, and often a large portion of their lives, on snow.聽 Norman and Ljunggren have tried most of the household-name winter boots, and have always disagreed with the idea that good quality boots need to be cumbersome and, well, boring. Their goal was to create something that was functional, comfortable, and that looked damn good. The end result is certainly a conversation starter.

They鈥檙e constructed with an EVA outer that keeps them light and waterproof, a drawcord collar that blocks snow, and a fleece lining that offers both warmth and cushioning. Each pair is shockingly light, which allows for unencumbered walking, and the cushioned midsole and shock absorbing heel are gentle on the foot. They also have added grip on the soles for improved traction. Unmistakable in their nature, Fubukis are the perfect antidote to a ski boot: cold, hardened plastic is swiftly replaced by soft, cushioned foam.

I鈥檝e been wearing them for four months straight and love them. I live in Whistler, a location known for its notoriously wet winters, with some ultra-cold snaps thrown on for good measure. In other words, fantastic testing grounds. All winter long I鈥檝e received compliments, and my feet have never been warmer. They are remarkably lightweight, whilst not feeling at all insubstantial, with impressively effective insulation and rock-solid waterproofing. My previous snow boots were a beautiful (if impractical) combination of faux fur and suede, and were almost as comfortable as hut booties. But as soon as the snowfall turned to slush, I may as well have been wearing Crocs. Now, I don鈥檛 have to dodge the bottomless puddles of slush on my walks, I charge through them with the fearlessness of a toddler in a rainsuit. There are no criss-crossed lace hooks to fumble with, no awkward tongues, and thanks to their simple design, the transition from ski boot into Fubukis is seamless.

Wrenching my stiff, frozen feet out of my ski boots and plunging them into the plush depths of my Fubukis is now one of my favorite sensations. On聽 really cold days, I start daydreaming about them halfway down my last run, and I can鈥檛 say that I鈥檝e felt like that about any other winter boot.

The post Are These Funky Boots the Next Big Thing In Apr猫s-Ski Fashion? appeared first on 国产吃瓜黑料 Online.

Bike shops can be intimidating. There’s no question that some are less-than-perfect (you may have even met an employee that is under the illusion that you are the dumbest person on the planet), but the vast majority are full of amazing people who are way too excited about bikes. Still, all that knowledge and excitement can create an intimidating situation and make you question every bicycle-themed decision you’ve ever made. Obviously,聽 it would be better if nobody needed to worry about that, but for better or worse, the bike industry is largely filled with bike nerds rather than professional salespeople. That’s why we’re here with tips and strategies for having the best experience when bike shopping in person.

Be Honest About Your Abilities and Goals

When you are just starting out with a new hobby, you may not need an overly expensive bike with the latest, high-end components. Conversely, you don鈥檛 want a cheap, low-quality bike that you will outgrow quickly. Everyone has different approaches, and some might be better off buying cheap to start, then spending more when they’re more familiar with the sport鈥攚hile others should buy once and cry once. Buying from a shop is a great opportunity to present your case and say 鈥淭his is where I am now, and this is where I want to be.鈥� It is the shop employee’s job to help you find something that aligns with those goals. Approach the shop with a solid appreciation of your own ability and what you aspire to do, so you can answer any of their questions with confidence.

Do Some Prior Research

Yes, in a perfect world, the bike shop should be able to tell you everything there is to know about bikes. But narrowing down your needs and choices beforehand will help you feel more confident in parsing their recommendations. Are you looking for something to explore your local trails on a casual ride, are you looking to train for an enduro race, or are you looking to give it all up and move to Whistler and become the next big name in DH? You can use our handy guide to help choose what kind of mountain bike is right for you. Once you鈥檝e got an idea of this, the conversation will flow easier, and you’ll probably avoid being upsold a bike or part that you didn’t want or need.

Be Realistic About Your Budget

In mountain biking, it’s easy to be the customer that walks in with comically unrealistic expectations. “I wanna race enduros, but it should be 25lb, and maybe do some bike touring, and I have $500.” It’s worth your time to get clued up on the market and decide how much you鈥檙e willing to fork out before you go. It鈥檚 useful to have an idea of how much your new bike is going to cost, so it isn鈥檛 so much of a shock in-store (and you don’t have to have you dreams crushed by the shop bro). The pricing of different bike types – and their spec – varies wildly. You鈥檙e better off knowing before you go rather than being met with a half-smiling, half-mocking 鈥榳ell that depends鈥�. But once you have a working figure, feel free to pick the employee’s brains on what they believe is the best deal, as after all they are the trusted experts.

Be Confident鈥攂ut Check Your Ego

I usually give myself a mental pep talk to approach the shop with humility and excitement about nerdy bike stuff, which helps avoid feeling like a job interview that I’m tanking and will go far in building relationships and trust. Name-dropping local trails and bike components might earn the shop bro’s respect, but if you’re new to the sport and honest about your level of knowledge, you’ll have a more enriching educational experience that’s well tailored to your ability and skillset. If you’re clueless, own it, we all start somewhere. This does, however, mean that your experience (and ultimately, your purchase) hinges on the expertise of the employee.

Listen to Your Gut

If you’re in a shop and don’t feel good about it, leave. Take your time and think about it, and if you don’t have a great shop experience you can always try the next one down the street.

And if the idea of going to a bike shop still fills you with dread, then don’t go to a bike shop. We love some of our local shops, but despite what bike shop propagandists have said for years, there鈥檚 absolutely nothing wrong with buying bikes and parts online. If you can figure out what you want, go for it. Just be respectful if and when you need in-person service (for example, it’s not the junior shop tech’s fault that you could find cheaper brake pads online, there is no need to remind him of that).

The bike shop will still be there to help when you hit technical bike hurdles, so don’t feel like you have to hand over $5K for shoddy service just because you feel rushed or flustered.

Every spring there is an influx of riders keen to get into mountain biking, and at Pinkbike and 国产吃瓜黑料, we know that these newcomers are often overwhelmed with information and opinions. So, we鈥檙e launching a seven-part series called MTB Explained, where we help new riders navigate some of the basics of our sport. If you鈥檙e new, welcome to the best damn sport in the world, and if you鈥檙e a long-time rider let鈥檚 welcome these folks to the club.

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Since its opening in 1966, the mystical draw of this Canadian town has persisted, even as Whistler has become increasingly popular 鈥� and expensive. Should you find yourself in the ultimate winter playground this season, here are the restaurants that offer the fanciest, heartiest and tastiest sustenance to keep you fueled for a full day on the slopes.

Whistler is by no means a cheap place to visit, however, visitors will be happy to learn they don鈥檛 have to break the bank to eat out. In this economy, we鈥檙e all pretty invested in getting the best bang for our buck. So where is worth the splurge, where should you pinch the pennies, and where are the secret local鈥檚 haunts? Let鈥檚 dive in.聽

DINNER

Wild Blue

When Restaurant Director Neil Henderson left Araxi to open Wild Blue, he took the cr猫me de la cr猫me of Whistler鈥檚 hospitality workforce with him. A passionate team of servers, sommeliers, bartenders and cooks followed him to create one of the most exciting 鈥� and beautiful 鈥� restaurants Whistler has ever seen. Indulge your senses in a delicious palate of stained oak, black walnut, velvet, and glass, accompanied by a seafood menu that has 鈥� in just four months 鈥� asserted a dominant presence on the Whistler food scene. The excellence of Wild Blue shines through not only in its exquisite dishes and perfected cocktail menu but primarily in its attention to detail. The guest experience is second to none, where an industry veteran 鈥� and his team of Whistler heavy-hitters 鈥� have perfected the formula for seamless service in a town that is by no means immune to a workforce crisis.聽

Don鈥檛 miss: The oysters served with green chili granita will have you begging for the recipe (akin to a jalapeno and citrus slushy, and I鈥檓 salivating just thinking about it).聽

Bearfoot Bistro

An evening at the Bearfoot Bistro is an event unto itself. With much-celebrated chef Melissa Craig at the helm, the Bearfoot Bistro holds its own as a well-oiled excellence machine. The restaurant鈥檚 understated decor allows more stage time for the main event: the Bearfoot Experience. Learn to saber your own ap茅ritif with founder, Andr茅 Saint-Jacques, who holds the Guinness World Record for sabering 21 bottles of Champagne in 1 minute. Cleanse your palate between courses by slipping into a parka and tasting world-class vodka in their in-house ice room. The sense of comradery amongst the wait staff, thanks in part to the restaurant鈥檚 unique tip-pooling system, creates a palpable collective energy that most restaurateurs would chop off their right arm to bottle.聽

Don鈥檛 miss: The Seared Quebec Foie Gras will convert even those without the acquired taste. To wrap up the evening, enjoy some tableside magic as your waiter creates your ice cream in ethereal swirling vapors of liquid nitrogen.

Rimrock Caf茅聽

With its old-school neon signage and unusual location just off Highway 99 (Whistler鈥檚 only access road), you could easily mistake the Rimrock Caf茅 for a quaint roadside diner. Having found a happy medium somewhere between rustic and elegant, the Rimrock expertly delivers a guest experience that is quaint, refined luxury. This is where Whistler locals go to celebrate their anniversaries, birthdays, ski-verseries, and other special occasions.聽 If you鈥檙e partial to alpine chalet decor and a simmering post-skiing ambiance, the Rimrock is casual enough that you can leave the dress shoes at home but upscale enough to have a dedicated Sommelier at your beck and call. Known for its attentive service, extensive wine list, and exquisite seafood, you鈥檒l need to book ahead for this one.聽

Don鈥檛 miss: You鈥檇 be remiss not to try the Lobster Mashed Potatoes, which are the perfect accompaniment to their melt-in-your-mouth Seared Scallops. To end the evening, the main event is their signature Sticky Toffee Pudding.聽

The Chalet

If you鈥檙e a fondue fanatic like myself, there is a standout leader in Whistler for the Swiss trademark dish. The Fairmont Chateau Golf Clubhouse dons its winter coat each year, transforming into a twinkling, festive, and Bavarian-esque venue known as simply: The Chalet. A crackling log fire, warm hospitality, and hearty alpine cuisine set the stage for a unique and classic alpine dining experience. If you want to practice your skewering calisthenics of spearing, twisting, and dipping: there is a smorgasbord of house-made schnitzels, r枚stis, and artisan charcuterie pieces to drown in a bubbly bowl of bliss. The heartier dippables also include steak, scallops, shrimp & salmon, plus the option to add winter truffle to your cheese鈥� (do it).聽聽

Don鈥檛 miss: The delectable French onion soup, which somehow also contains a brick of cheese. Be sure to save room for the chocolate fondue dessert and a digestif from the traditional schnapps wagon.聽

Sushi Village

If you鈥檙e after a restaurant with excellent sushi, a bonafide come-as-you-are vibe, and the potential for raucousness, you鈥檒l find yourself at Sushi Village. While most tourists flock to the finer Japanese establishments in town (there are four, and all are excellent), those that call Whistler home make their way to Sushi Vill鈥欌�� and bring the party with them. Just a stone鈥檚 throw from the ski lifts, in the front of this no-frills venue you鈥檒l find the sushi bar and eatery. For the adventurous group, the back of the restaurant is where you鈥檒l slip off your shoes and slink into the low, shoji-walled booths to enjoy a sake marg. You can be sure that the next few sake-fuelled hours will be memorable 鈥� if not transcendent. Things to note: Sushi Village doesn鈥檛 take reservations, the lineup for this popular local spot starts at 4.30pm at the top of the staircase.聽

Don鈥檛 miss: The Box Sushi. Be sure to keep an ear out for the bartender鈥檚 bell. If you hear it ring, sprint straight to the bar. Rumour has it, the first four people there get a free shot of Jack Daniels.

The Grill Room聽

Save this one for a special occasion, and be sure to book long in advance. The Grill Room is for those who want one thing: decadence. The Fairmont has become one of the leading luxury hotel brands to embrace environmental stewardship 鈥� and this shines through in their locavore-style menu offerings. If you鈥檙e lucky enough to snag a table at The Grill Room, you鈥檒l find that each dish integrates unique and locally-sourced ingredients on a dynamic menu that transforms depending on what鈥檚 in season. Steak aficionados will be at home here, where the kitchen team are known for their chops, steak and seafood, plus exquisite and creative vegetarian options such as carrot marrow. For a birthday or group meal, the Grill Room鈥檚 intimate private dining room with floor-to-ceiling glass windows allow you to dine as if you鈥檙e in a real-life snow globe with twinkling lights and snow falling all around. Surrounded by cherry wood cabinets, stunning festive decor and featuring some of the most exquisite wines of British Columbia, a night here will be one to remember.

Don鈥檛 miss: The chefs here have a way with both steak and seafood. For appetizers, try the Hokkaido Scallops and the Bison Carpaccio, served with cedar jelly and sumac chips.

Il Caminetto

Il Caminetto鈥攎eaning literally 鈥榯he fireplace鈥欌�攊s the place for when you鈥檙e craving a hearty bowl of pasta with all the trimmings of a fine dining experience. Il Cam鈥檚 executive chefs 鈥� being passionate skiers and boarders themselves 鈥撀� know exactly what comfort food their patrons want after a long day on the slopes. The food (rich pasta, tender risottos, long-roasted meats) and extensive wine list never disappoint, and neither does the lively, yet subdued, ambiance pulsating through the place. The food menu is modern Italian, creative beyond typical Italian fare, and absolutely delicious. The meticulous attention to detail, attentive service, and the romantic energy circulating throughout provide the perfect backdrop for a relaxed evening full of subtle extravagance.聽

Don鈥檛 Miss: The Brant Lake Wagyu beef ragu, the Mushroom Risotto, and the chance to discuss their extensive wine list.聽

Sidecut Steakhouse

Tucked away in the Four Seasons, you鈥檒l have to be in the know about Sidecut to have a chance at getting a table. Speakeasy style, the entrance is hidden in the back of the bustling Braidwood Tavern, but this sophisticated steakhouse is anything but retro. Effortlessly high-end, the horseshoe鈥檇 room curves around a gold leaf centerpiece fire that brings guests together in a rich and contemporary setting. This restaurant earns the required 20-minute walk out of the buzzing Whistler Village with an exceptional steak menu. Its smaller setting allows for intimate service in its sleek and stylish room that instantly makes you feel like a VIP. One of their standout offerings is their selection of meat rubs; an explosion of flavors to accentuate your meat cooked precisely to your liking. You鈥檝e been warned, at Sidecut, they take 鈥榬are鈥� seriously.聽

Don鈥檛 miss: The Volcan De Fuego cocktail to start, the Japanese Wagyu for your main, and the chocolate souffle for dessert. It takes 18 minutes to bake, perfect for an after-dinner B.C. ice wine.聽聽

LUNCH

颁丑谤颈蝉迟颈苍别鈥檚

颁丑谤颈蝉迟颈苍别鈥檚 proves that an on-mountain lunch doesn鈥檛 have to be a quick stop of carb loading and convenience. Located in the Rendezvous Lodge, a contemporary fine dining experience awaits in the newly renovated 颁丑谤颈蝉迟颈苍别鈥檚 on Blackcomb Mountain. For those of us that specialize in (early) apr猫s skiing, this is a great spot to do so. Come for a leisurely lunch and a glass or two of local B.C. bubbles whilst enjoying jaw-dropping panoramas followed by the last tracks down Blackcomb Mountain.聽

Don鈥檛 Miss: The Fish Curry is a real standout, alongside their 鈥榯ater tots鈥�: you will never look at a tater tot in the same way again.

Gone Eatery

Nestled in behind Whistler鈥檚 only bookstore, Gone Eatery is one of the best-kept local secrets. Gone is a great pit stop for either grab-and-go fare or to sit in and enjoy your breakfast resting against cushioned walls adorned by local artisans. Great coffee is accentuated by friendly workers and an authentic ski-town buzz where you鈥檙e sure to overhear locals recounting their mornings playing hooky and skiing pow.聽

Don鈥檛 miss: I dare you not to be seduced by their grilled cheese and tomato soup.

Crystal Hut聽

Whistler鈥檚 answer to a typical Italian refugio, the Crystal Hut deserves a mention for its winning combination of location and comforting menu. A must-do as part of the Whistler Blackcomb ski experience, this cozy on-mountain hut is ideal for a mid-morning breakfast or lunch stop. Stumble in here in search of shelter in a storm or a quick pick-me-up and you鈥檒l be rewarded with a bustling atmosphere and the irresistible smell of baking batter and hot cacao.聽

Don鈥檛 miss: The Waffles. These are the real deal: huge, fluffy, cooked to perfection and come loaded with syrup, fruit, whipped cream, chocolate sauce and chocolate shavings. If that鈥檚 not enough to satiate your sweet tooth, you can add bacon, Bailey鈥檚 and/or bananas.聽

础笔搁脠厂

Araxi

Hidden in plain sight, you wouldn鈥檛 know that Araxi opens its doors early (3pm) for apr猫s unless, well, you already know. Entering through the heavy front doors reveals a bustling and sophisticated bar. More notable its evening menu, Araxi boasts masterful hospitality and gleaming surfaces that make you feel like an instant VIP. Araxi have a long held international reputation for excellence in food, wine and service 鈥� and their apr猫s experience is the perfect sampler with a small but mighty menu offering. Watch as your locally-caught oysters are shucked right before your eyes and served with their signature raspberry mignonette and horseradish on ice.聽

Don鈥檛 miss: The Forest Fire cocktail. Made with Suntory Toki whiskey, pomegranate juice and port style wine, this new creation was recently featured in Winemaker鈥檚 Magazine. It鈥檚 the single malt laphroaig scotch 鈥渟pray鈥� that mists the top of the drink that stops you in your tracks. This house-made creation is deliciously smoky on the nose and designed by their assistant bar manager Michael Sherriff-Scott.聽

Raven Room

A new(ish) kid on the block, The Raven Room is a destination for true cocktail craftsmanship. Following the grand opening two years ago, it has solidified its hot spot status inside the Pan Pacific Village Centre and is frequented by regular locals and delighted visitors alike. Their refreshingly passionate team is composed of seasoned mixologists who love to share their time-honored techniques and creative flare. The Raven Room is owned and operated by four true Whistler locals who prioritize quality and sustainability above all else. True to form, you鈥檒l find no pop-gun mixers nor store-bought syrups here; expect nothing but the finest locally sourced ingredients and innovative cocktails that you won鈥檛 find anywhere else in Whistler.聽

Don鈥檛 miss: The best Negroni in town is served at The Raven Room. Staying true to the 102-year-old recipe; this Negroni is served simply and effectively, with fridge-cold vermouth atop a colossal ice cube (you know, the proper way).

Braidwood Tavern

As if you鈥檝e walked right into a Cabin Vibes coffee table book, the Braidwood Tavern offers a modern, woodsy atmosphere in an upscale setting. Set in the picturesque Four Seasons, the Braidwood lends itself to an all-encompassing apr猫s experience with its on-site smores wagon and ever-so-Instagrammable winter wonderland courtyard. When the weather doesn鈥檛 allow for skiing first to last lifts, you could spend all day wandering around the Four Seasons and, dare I say, staying in the Braidwood from apr猫s until late. Start off by sampling their Hot Chocolate Around The World menu and see where the evening takes you.

Don鈥檛 miss: For a modern twist on a Canadian staple, try the What The Duck Poutine. For a naughty spin on hot chocolate, try the Polar Express: a creamy, white hot chocolate spiked with Chambord and Northern Keep Vodka.聽

RMU

When you want to rub shoulders with legendary ski patrollers, professional skiers, and true salt-of-the-earth people, a trip to RMU should be top of the list. With roots as a community hub and ski manufacturer, it has become the local鈥檚 spot of choice in Whistler, and for good reason. It鈥檚 a short walk to RMU in your ski boots from Blackcomb Base (ski attire is preferred here), where you can stack your skis and settle around a firepit to enjoy one of head bartender Ted鈥檚 famous Caesars. They have a fantastic rotating selection of local craft beers and an excellent comfort food menu.聽

Don鈥檛 miss: The Cluck Norris buttermilk fried chicken thigh sandwich. Their menu adapts to the seasons, but this bad boy seems to be a permanent staple.聽

Dubh Linn

Because sometimes, the only thing better than belting out 鈥楽weet Caroline鈥� until you鈥檙e hoarse in the throat, is belting out 鈥楽weet Caroline鈥� whilst clinging onto your beer as it sloshes overboard and drenches your overpriced bib pants (hello, morning Tech Wash). The Dubh Linn Gate Irish Pub is an unmissable stop on your Whistler apr猫s tour. For those who think the trade off of sticky floors and self-appointed karaoke singers is worth it for authenticity and good 鈥榗raic鈥�; you can ski right to the door at Whistler Mountain鈥檚 base. Featuring live music every day, this is the place for cheap(ish) drinks, hearty food and a raucous atmosphere. It鈥檚 loud, laid-back and legendary.聽

Don鈥檛 miss: A proper pint of Guinness and the Pulled Pork Nachos. Note: A large will feed about eight people happily!

BREAKFAST

Hunter Gather

A short walk from the bustling Olympic Plaza, Hunter Gather sits on the end of Whistler鈥檚 lesser-known Main Street. This neighborhood spot is designed with gathering and storytelling in mind, so gather your friends and settle into one of its large wooden tables bathing in natural light.聽Like many of Whistler鈥檚 hidden gems, it is easily missed by the untrained eye and is perfect for a leisurely breakfast away from the crowds. Known for their farm-to-table style dishes, this eatery doubles as a taphouse in the evening, and their breakfast menu is one of the best-kept secrets in town.聽

Don鈥檛 Miss: The Pulled Pork Eggs Benny served on a potato rosti with garlic kale. It is to die for!

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Championing all things fried and delicious, this iconic building has been nourishing hungover locals聽 for over 40 years. Not only is the Southside Diner a true Whistler landmark, it also has an adjoining laundromat and hostel that foster a real sense of community. This refreshingly unpretentious spot is known for its classic diner booths, excellent portion sizes and the sassiest servers in town. Head here and fill the void with American style breakfasts, great coffee and epic milkshakes 鈥� all whilst enjoying last night鈥檚 hockey on the TV.聽

Don鈥檛 Miss: Their organic drip coffee is the best in Whistler, and the big-ass pancake is BIG. The local鈥檚 go-to is always the Southside Slam and a Bailey鈥檚 Coffee 鈥� the perfect feed before a big day on the slopes.

Portobello

Portobello has established legendary status as聽the聽local spot to grab a coffee and a bite before the lifts open. Don鈥檛 fall victim to powder fever, it鈥檚 best to take your time and explore their made-to-order menu selection. Their breakfast offerings include heavenly Belgian waffles (go sweet with PB-J and nutella, or savory with smoked beef brisket or fried chicken), home-made bowls with freshly baked buttermilk biscuits, burritos and many other classics. Get there early or be prepared to wait in a queue at the mercy of excruciatingly mouth-watering smells from their gourmet pastry selection. Another Upper Village gem, this spot is home to an animated, open kitchen, and a high-end yet casual vibe.聽

Don鈥檛 Miss: The Dirty Bowl, the Maple Bacon Donut and the most decadent hot chocolate in town.聽

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