Sidecut Steakhouse.

Sidecut Steakhouse brings a polished, alpine-modern edge to the Four Seasons Resort Whistler, trading typical steakhouse stuffiness for Pacific Northwest warmth. The room is anchored by timber beams and a crackling fireplace, framing views of the surrounding peaks. While the menu spans fresh Pacific seafood and creative plant-based plates, the focus is squarely on the custom-aged beef program. Sourcing is precise, featuring prime cuts from Alberta’s Cargill High River Ranch and marbled A5 Wagyu from Japan’s Shodoshima Island. Beyond the grill, the kitchen emphasizes regionality with seasonal BC vegetables and a cocktail program rooted in local spirits. It is a sophisticated but approachable mountain haunt, equally suited for a post-slope recovery meal or a formal multi-course dinner.