après Whistler Restaurant Reviews
WHAT THE PRESS IS SAYING
"Diners duck into this 'quiet, intimate' Modern European escape in Whistler Village where the striking geometric decor and 'friendly' staff contribute to a 'great atmosphere'; a 'fine selection' of Northwest wines by the glass and the 'outstanding' foie gras platter have alpine eaters saying 'who cares about skiing?'"
ZAGAT 2006/07
"Post–whatever you do in Whistler, here’s hoping you can score a table at après Restaurant and Wine Bar. This 50-seat spot is a miracle of design, using bodacious curves and clever lighting to create pockets of intimacy in a room not much bigger than a studio apartment. But the main event is chef Eric Vernice’s regionally sourced cooking, which runs from an Alaskan-scallop appetizer with lemon-emulsion preserve and truffle spaghettini to pan-roasted free-range pheasant breast with bread stuffing and crispy pork belly .The wines hail from B.C., Washington, Oregon, and California, with more than 50 available by the glass and in flights. Staff are unfailingly attentive."
Georgia Straight
"après a neat enterprise of thinking, well-travelled proprietors who know what they like to eat (and drink) and a chef who knows how to execute. ……. dishes as smartly designed as the room…and the room is another first for the mountain: small, warmly modern, with bold shots of colour and 40 predominately Cascadian wines available by the glass."
"Step out of the cold and into the warmth of après, a 50-seat wine bar and restaurant that seems more South Beach than Pacific Northwest. Your jaw will drop when you see what has become of a space once occupied by Mail Boxes etc. après chef Eric Vernice, offers his take on slow food with an emphasis on local ingredients and regional wine. Wash down some cherrystone chowder with crisp cod cake and parsley oil with a flute of Domaine Ste Michelle champagne. The local pan- roasted, free range pheasant breast stuffed with bread, crisp pork belly and jus tranche goes well with a glass of King Estate pinot noir."
Bob Makin - New York Times
"You don't come to Whistler for "quaint." You come here because you can ski your brains out, shop for Helly Hansen gear, wear your Marc Jacobs boots and eat a three-course Quebec foie gras menu at après, one of the finest ski town restaurants in the world."
Everett Potter -Forbes Magazine
"This chic little restaurant in market square offers a whiff of modern elegance. With rich bamboo floors, bright artwork and upholstered panels that separate the room into cozy nooks, it makes you feel like a jewel in a gem box. Chef Eric Venice’s modern European dishes have big zest but skilled balance. Chestnut cappuccino is light, frothy, and even better when dipped with a sharp parmesan snap. Risotto-both the saffron blend which was served with the pan roasted Atlantic monkfish and the braised -rabbit and porcini-foam appetizer- is rich, creamy and as good as I've had in Italy. Even when I was completely sated, I couldn’t stop myself from inhaling the Tahitian vanilla crème Brule tempura- a crunchy little bomb of velvety cream. The wine list zeroes in on Pacific northwest, with many small-lot wines available by the glass and handy ratings from Vancouver's Anthony Gismondi and Wine advocate's Robert Parker. I’ll give après a 92"
Alexandra Gill, Globe & Mail
"Hottest table in town is at après. Eric Vernice makes marvelous tastes on small plates."
Tim Pawsey, Vancouver Courier
"One of the funkiest, intimate, romantic, perfectly-sized 50-seat wine bars in all British Columbia. The bits and bites of food (there’s a full menu too) prepared by chef Eric Vernice (Bearfoot Bistro and Jayde) meshes perfectly with the ever evolving list of wine from the north Pacific. It’s everything a wine lover could want."
Anthony Gismondi, Gismondi on Wine, Canada - written about his first visit to the restaurant during Cornucopia November 04
"I did manage to drop by après to check out Eric Venice’s new winter menu and it's terrific. Owner Chris Cheney is the brains behind this intimate wine bistro you simply must check out. Wine pairings with each menu item and over 40 wines are available by the glass. Some of my favorites included the chestnut cappuccino and parmesan snap with truffle paired with your choice of viognier. The Dungeness crab roll 'facon cannelloni' root vegetable jus, tomato and Banyuls salsa with baby watercress is the perfect chardonnay foil. Finally, for pinot noir fans check out the canarolli risotto with braised rabbit and porcini foam. Need I say more?"
Anthony Gismondi, Gismondi on Wine Canada - written on his second visit to the restaurant during Cornucopia November 05
"A truly memorable meal in a wonderful sexy setting accompanied by exquisite wines and served with bagfuls of style. This is one classy restaurant."
Rob Chilton, OK! Magazine, United Kingdom
"après is phenomenal. The design unusual but unpretentious, and the food fabulous: simple yet elegant, absolutely amazing, and the wine pairings perfect. I was blown away."
Jacquie Moore, Western Living Magazine, Canada
"I was really impressed by the whole presentation of the restaurant. The staff and chef are extremely knowledgeable and gracious."
Margaret Roberts, Gourmet Traveler, Australia
"Part wine bar, part brassiere, all boldly designed in a departure from most Whistler rooms. The exacting cooking, from chef Eric Vernice, might be summarized by his foie gras trio: Quebec duck foie gras crème brulee with toasted brioche; pan-seared foie gras with apple and pain d’epicecrumble and ruby sauce ; and foie gras carpaccio with marinated pineapple and pistachio oil. Venice’s bouillabaisse is thick with seafood including halibut, black cod and mussels dolloped with spicy rouille and crostini. The room is pretty and so is the crowd. More than 50 well managed wines are available by the glass. P.S. Venice’s cooking classes are brilliant."
Jane Mundy, Vancouver Magazine
WHAT THE GUESTS & LOCALS ARE SAYING
"Recently we held our wedding rehearsal dinner at après for 35 people. We had appetizers and a three course meal paired with a pre-chosen wine selection. The ambience, service, food and wine made for a wonderful experience for our guests. It was an extremely elegant and memorable evening and we could not have asked for a better way to kick off our weekend in Whistler. après provides a sophisticated alternative in Whistler with sleek decor and cool sounds to complement the gourmet food experience."
Cheryl and Michael Nedelec, Vancouver, BC
"Our company Christmas lunch at après was a big success and thoroughly enjoyed by all. The food was exquisite and the service impeccable. All who attended highly recommend your restaurant to friends, family & visitors alike."
John Spencer-Nairn, Sutton Group, West Coast Realty
"après is the best food experience I’ve had in this town. The service, exceptional. The food, fresh and delicious. The décor, fabulous."
Stephanie Matches, Whistler Question
"The food was soooooo good. I loved the funky music and the "fresh" vibe of the place."
Jane London, Concierge - Fairmont Chateau Whistler
"World class wines from the Pacific Northwest coupled with the freshest of West Coast ingredients - the fix prix menus at après are as good as it gets, bar none!"
Nicholas Davies, Whistler Law Offices
"après exceeds expectations on all fronts, from the sexy cool decor to chef Eric Venice’s masterful creations and beautifully choreographed wine list. A Whistler must-do."
Damian Saw, Platinum Destinations, Whistler
"après is one of Whistlers' premier restaurants. The design and decoration are outstanding. The food preparation and presentation are the finest - it defies criticism from even the most discerning diner. The wine service is also great."
Don Wensley, Millar Creek Developments, Whistler
"The food at après is so gooooooood! the service excellent, the wine fabulous and the extra treats appreciated."
Heather Clifford, Whistler Real Estate
"We felt at home the moment we walked in and enjoyed our dining experience on every level. après has a great combination of subtly flavored and tantalizingly presented food with an understated uptown feel. How did they do that in the mountains?"
Paul O’Mara, O’Mara Construction Management, Whistler
"Great food, Great Wine, Great Ambience, Great Service. The best Whistler has to offer. A Must Do."
Janet Robson, Re/Max Sea to Sky Real Estate, Whistler
"Two of my favorites, the Alberta Angus steak melts in your mouth and the ahi tuna is to die for... food wine and atmosphere make après an amazing choice for dinner."
John Hewson, Vice Chairman Whistler Arts Council, Entrepreneur
"Wow! This intimate, funky place has it all. Whether looking for a nibble or a full meal, the food is incredible and the North Pacific wines are equally impressive."
Janet Pashleigh, Janet Pashleigh Designs, Whistler