Whistler, British Columbia is the resort to watch from now until 2010. With the Olympics just three years away, operators are making their moves and polishing up their acts. Seven Restaurant opened its doors in December 2006 during a record snow season in this welcoming ski town. In the former location of the Val D’Isere Brasserie, this is the latest gem at the foot of Whistler Mountain.
Walking into Seven’s room, he notices the dark wood with vibrant colors on the walls with contemporary Asian accents. The lounge area presents a comfortable, welcoming and fun environment, with leather cloaks strategically placed in front of the front windows for people watching. There are also a good number of tables available for tapas tasting, Apres Ski, discussing the day’s rugged terrain with one of her signature Martini’s. A long bar is topped by a huge plasma TV playing classic movies in black and white, while sounds of jazz pour in through the sound system. The main dining room is intimate with tables draped in white linen, a roaring fireplace, and a huge fabric-draped bench on the right wall. Each table has polished silverware and small square “tapas” plates which our server informed us were to share the small plate offerings between us.
Happy with the ambiance of the dining room, we pursue the menu which is the “Jewel of the Seven”. This list of options is classified as a Fusion Cuisine made in the “Tapas” style to share. The menu reads like a trip abroad; Dungeness crab maki rolls with avocado carpaccio, General Tso’s calamari, salmon latke with wasabi béarnaise, bison, duck pasta with truffle broth, fried oysters “wrapped” in lettuce. We started with a sesame seared tuna tetaki, cooked rare and sliced with an interesting bean sprout and pea salad with sesame, soy and “liquid wasabi”. The Wok Fried Calamari came with chopsticks, as we sampled it we were wowed by its sweet and sour elements as well as the spiciness of the charred hot peppers. We also tried the duck breast tapa, which was another sweet sauce affair topped by a sangria reduction and pears. In fact, it worked quite well as the meatiness of the duck and the sweet sauce were offset by some simple but earthy steamed bok choy. Seven also offers large plate entrees, we tried the rack of lamb and the local sablefish. The sablefish is actually black cod and came with an espresso glaze over cous cous scented with orange brandy. The rack of lamb was trimmed and cut into chops with leek cream, mashed potatoes, and a fried “ravioli” stuffed with goat cheese. It earned high marks for its short but clever dessert list, tiramisu “chai,” creme brulee with a fresh berry “martini,” and molten chocolate bread pudding.
Seven has good options, dinner by the fireplace or appetizers in the lounge. The best part is that the food offers flavor and is presented on oversized square and rectangular plates with some infused oils and contemporary garnishes. Seven is located in Bear Plaza at Whister Ski Resort. Reservations can be made online at Sevenwhistler.com or by calling 604.932.4666.