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Restaurant

Apres Restaurant And Wine Bar

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"Chef Eric Vernice prepares Modern European Cuisine with passion and flare. Food lovers will delight in a changing A seasonal menu that showcases regional delicacies such as freshly caught Queen Charlotte Island Sable Fish, Cowichan Bay pasture-raised duck, and world-famous Dungeness crab. The Pemberton Valley, just 30 kilometers north of Whistler, is a source of abundant fresh produce during the summer and extensive use is made of organic produce from local growers. apres is a founding member of the Whistler Slow Food Convivium, an international organization established as a response to the standardizing effects of fast food. We subscribe to artisanal food production, small scale agriculture, and sustainable approaches to fishing and farming. Apres' wine program focuses on wine from British Columbia, Washington, Oregon and California. Over 50 bottles are available by the glass and in flights allowing diners to smell, swirl and sip their way around the North Pacific. Many of the wines are purchased from small family owned wineries who have very limited production. The playful geometry used throughout the restaurant with circles, triangles, squares, and rectangles accentuated by bold colour, spectacular artwork and architecturally integrated lighting provides drama to the space. While the soft pools of light on the tables, the richness of bamboo floors, leather chairs, and tufted rich fabrics used on the banquettes and upholstered wall panels invite the guest to relax and enjoy the pleasures of an intimate evening of good food, good wine, and good company."

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