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Samurai Sushi, last year’s winner, takes second spot this year. Its generous portions and friendly staff and the hot green tea always on offer make it a popular spot to stop in at on the way home. Third place goes to Nick ’N Willy’s, an excellent take-and-bake pizza joint.
Dubh Linn Gate: If you can’t beat them join them. This cozy Irish pub has taken top place for years now so if you haven’t stopped by to raise a pint now is the time to try. Not only do they carry a host of Irish and English beers and ales they also offer some unique brews from the continent. If you still want to sip North American brew there are lots of choices. There’s also great pub food to go along with your selection and often toe-tapping Celtic music to put you in the mood.
In second place again this year is Black’s Pub and Restaurant which offers one of the widest selection of beers available in the village. An added bonus is its location. It is just steps from the bottom of Whistler Mountain in the village and has fantastic views of the slopes. Its award-winning outdoor patio is also a great place to enjoy your brew.
Third place goes to the The BrewHouse, opposite Millennium Place. Its in-house brewery produces four different handcrafted ales and two lagers, as well as specialty seasonal beers. It also has the biggest patio on The Stroll, which is great for people watching in the dying sunlight of a winter’s evening. And the pub sports seven 27-inch televisions, a big screen, two pool tables and a cozy two-sided fireplace.
Fourth place goes to Dusty’s.
Merlin’s, at the base of Blackcomb, serves an uncontrollably big plate of the crispy treats for a reasonable price, and that’s likely why it came out on top in this category for the second year. On this fiesta food the cheese is sharp, the avocado guacamole fresh and the salsa just hot enough to make ordering another bevy a must.
Rumors vary as to exactly who invented them, but everyone agrees that nachos were born in one of the Rio Grande border towns, during World War II. At that time soft corn tortillas were quartered, deep-fried in sizzling oil until crispy, and drained (but not salted). Then every chip was spread by hand with a spoonful of refried beans, draped with a layer of cheese (cheddar or Monterey jack), and finally, topped with a juicy round of sliced jalapeño.
May 24, 2013, 2:05 PM
Locals frustrated by damage to village; police log 17 cases of mischief over one night More...
May 24, 2013, 2:00 PM
Course to be announced at mandatory athlete meeting Sat. 6 p.m. at the GLC More...
May 24, 2013, 2:00 PM
Eight candidates were nominated for three positions on the Board More...