Sidecut has delivered on its promise to deliver “steak with an edge” since launching the new concept just over a year ago. Using the top two percent of Canadian Prime Beef and searing in the perfect flavour with the 1800-degree infrared grill are two of the three essential elements to its success. The third, to which Sidecut has enjoyed an overwhelming response, are the fun and delicious rubs and sauces!
Sidecut has built a loyal following for their vibrant offering of seasonings and sauces allowing diners to customize their steaks, meats and seafood EXACTLY, the way they LOVE them. In addition to the six rubs and sauces that have been making waves on the menu since opening day, Executive Chef Scott Dolbee is about to introduce eleven new rubs and eight new sauces to invite the ultimate in customized flavours.
While the new sauces will replace the existing ones, the new rubs are in addition to the “original six” that will remain on the menu. Each with their own personality and unique flavour profile, Sidecut’s rubs and sauces elevate the dining experience to a whole new level.
“Everyone has a flavour profile (or three) that they absolutely adore, that just hits the mark and totally ‘makes’ their dining experience,” offers Chef Dolbee. “In creating this inclusive new offering of rubs and sauces there should now be the perfect flavour profile for almost everyone.”
The new rubs represent all kinds of flavours, from simple to complex, local to exotic, smoky to spicy. Guests will have to come in and taste for themselves to find their new favourites. The new line up of rubs are called #7, Bling, Makers Mark, Coco Mole, Category 5, Dirty, Seaside Mix, Rising Sun, Smokin’ and Wild Turkey.The new line up of sauces are called CFB, Yuzu Wisely, Cha-Cha – Smoked Tomato Relish, E Steak Sauce 2, Green Wasabi D-40, Red Herron, S/T/S Wildcat .
“Sidecut is what every steakhouse wants to be when it grows up,” says Four Seasons Resort Whistler General Manager, Mark Herron. “The best meat available, absolute state-of-the-art technology to ensure the perfect preparation, amazing and intense falvours, an innovative and passionate culinary team, great cocktails, a killer wine list and a gorgeous, vibrant dining room. What more is there?”
Speaking of wine, Restaurant Manager and Sommelier David Foran believes every wine should tell a story. With this in mind selections are based on what he calls the 4P’s – personality, purpose, pedigree and provenance. Foran is always ready to talk wine; bend his ear over a bottle or take advantage of the entire list that is available by the glass (with a 2 glass minimum).
With freshness, quality and sustainability in mind, Sidecut integrates Pacific Northwest ingredients and local produce, including a variety of vegetables from the Resort’s own 2,700-square-foot rooftop garden and the nearby agricultural community of Pemberton.
About Sidecut Modern Steak
Sidecut was recently named Whistler’s Best New Restaurant by Where magazine. With an unwavering focus on delivering the best steaks, sides, starters and sweets anywhere, Sidecut has raised the bar on what spectacular dining can be. Seamless service, innovative dishes, creative cocktails and a stellar wine list round out the reasons why Sidecut simply shines.
