News: Accolades
Awards
Kerren Bottay - finalist (1st and 2nd place go to Montreal)
Placed 2nd (wins a trip to Montreal and tou of La Maison des Futailles with tasting of full range of terrior products)
Cocktail Name: Northern Exposure
Ingredients: Canadian Whisky infused with bacon, Sortilege maple whisky liqueur, dry french vermouth, aromatic bitters, and a twist of orange.
Hosted at Mountain Club in April 2009
Best Whistler - 2009
Bearfoot Bistro was thrilled to accept the Gold Award in Best Whistler at the 20th annual Vancouver Magazine Restaurant Awards on April 14. The Vancouver Magazine Restaurant Awards are decided by a panel of 19 expert judges and celebrate excellence, service, and leadership in Vancouver and across BC.
Best Whistler Award
Wine Spectator - 2008
Urban Diner Awards - 2008
Wine Spectator - 2007
Wine Spectator - 2006
Wine Spectator - 2005
Quotes
“Fine dining at its best.”
Zagat
“…consistently rated one of the best restaurants in the country…”
Russell Smith, Globe & Mail
“(The Bearfoot Bistro) is honored by the Wine Spectator for having one of the most outstanding wine lists in the world.”
Wine Spectator
“The buzz is that Whistler offers the best eating of any ski resort on the continent. Those high standards are met beautifully at the Bearfoot Bistro.”
Bon Appetit
“Whistler's most sophisticated eatery.”
City Food
“The most memorable restaurant experience in Canada.”
Anthony Gismondi, Wine Access
“From the impeccable service to the inventiveness of the dishes, to the irresistible novelty of drinking out of a baseless champagne flute submerged in ice, the Bearfoot Bistro is class itself.”
Olivia Kienzel, Frontiers Magazine
“Even in Whistler, a resort where great restaurants abound, Bearfoot Bistro is something special. Wine Spectator has declared its list one of the most outstanding in the world; such disparate characters as Bill Gates and Hell's Angel Maurice "Mom" Boucher have dined in its cellar (though not together). Twenty-seven-year-old wunderkind chef Melissa Craig astonishes with plate after plate on the order of pan-seared weather vane scallop, braised veal cheek pine mushroom ragout, truffle jus. If you've already taken a second mortgage to stay at one of Whistler's better hotels, sell one of your eyeballs and splurge further on the chef's daily five-course tasting menu.”
National Post, October 2006