Ric’s Grill in Whistler

by Ed Lau on August 30, 2007

After a long day of ATVing, I couldn’t be bothered to cook and neither could my friends who were either with me or white-water rafting in nearby Squamish so we decided to dine out yesterday. Whistler’s is home to many great dining establishments including Hy’s Steakhouse, The Aubergine Grill, and Araxi. The one we decided to try was Ric’s Grill since, it was close-by and the menu looked appealing.

We had reservations so the wait was non-existent on a Tuesday. The dining room is all dark woods, faux-suede booths and glass wine racks for walls. The overall ambiance is quite elegant.

Ric's Grill, Whistler

The eight of us decided to share all our appetizers so we could all try everything Ric’s has to offer. I thought the ahi tuna was very good and fresh although some at our table thought the wasabi was a bit much.

Ric's Grill, Whistler

The beef tenderloin carapaccio was topped with thinly sliced, fried garlic, capers and red onions which was decent but I seem to think the beef carapaccio at Phnom Phen. The calamari is standard but my friends agree that the Mediterranean dip was the best. Artichokes, spinach, cheese, olives and tomatoes on pita chips? What’s not to like?

Ric's Grill, Whistler

Ric's Grill, Whistler

I had a 14oz prime rib as my entree. It’s a very thick cut of meat almost exactly the medium rare I asked for. There was quite a large chunk of fat in the middle but that’s to be expected really. The meat is tender and flavorful due to the spices being just right. If you happen to order the prime rib, watch out for the outer crust of salt and pepper. Biting into that will probably make you cringe so be sure to slice it off beforehand. The mustard roasted potatoes weren’t particularly good and my friends tell me that the twice-baked potato was fantastic. The veggies were all crisp and fresh, though and the spinach salad (that I forgot to take a picture of) was lightly drizzled with balsamic vinegar and was delicious, featuring plenty of artichokes and soft gruyere.

Ric's Grill, Whistler

Some of the other dishes my friends ordered were the Grande Filet, a seared tenderloin which was apparently a bit too seared but otherwise very tasty. You should, however, probably order it one step rarer (like rare instead of medium rare) than you’d normally order.

Ric's Grill, Whistler

The Pesto Halibut was also good, with a moist yet flaky piece of fish and a delicious pesto sauce. The rack of lamb was juicy but I think the thing most of my friends enjoyed most was the stuffed potato.

Ric's Grill, Whistler

Ric's Grill, Whistler

Overall, for a tourist hotspot like Whistler, the prices at Ric’s were decent. Entrees were anywhere from $25-40 and appetizers were roughly 15 or so. I didn’t particularly like the fact that gratuity is an automatic 18% for a group our size since I don’t like to be told how much to give (and I’m usually quite generous) but service was excellent so I probably would’ve given her 20% anyways.

I’m not sure I’d recommend Ric’s over a more established steakhouse like Hy’s, though since the prices are about the same and I think my dining experience at Hy’s was better but it’s worth a try if you’re looking for somewhere to eat after carving around the slopes all day.

in Food and Fine Dining,Travel

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