The décor of the main dining room is fresh, modern and inviting. Warm, earthy, and peachy tones are complemented by wood accents that reflect the glow of the open stone fireplace. (There is also a fireplace outdoors for al fresco dining in the summer months.) Everything at the Four Seasons Whistler, including the Fifty Two 80 Bistro (named, incidentally after the 5280 foot elevation of Whistler’s famous Blackcomb Mountain), is attractive and in impeccable shape at this relatively new hotel.

Fifty Two 80′s a-little-bit edgy menu is seafood-inspired, with daily creations served up from the bounty of the Pacific Ocean. We were urged to begin with a taste from the “live-action seafood bar” featuring prawns, freshly shucked oysters, lobster and other tasty bites. We sampled crab and lobster “raw shots” – amazingly tender morsels of these tender shellfish were actually served in a shot glass on a tiny bed of frisée lettuce. These tasty teasers are also served with homemade specialty sauces - I definitely recommend the  tantalizing, fresh, green goddess sauce.

Seafood is king at Fifty Two 80. Sure, the daily changing menu serves up share of chicken, prime rib(and even turkey with stuffing on the Canadian Thanksgiving holiday which occured while we were there), but restaurant specialties here revolve around things with gills or some mode of breathing under water. We visited the Bistro twice during our stay at the Four Seasons and sampled several items from the menu. Between those two visits, for first-courses (following seafood “raw shots”), we enjoyed a Golden Beet Salad with lightly breaded, warmed goat cheese and a tarragon dressing, House Smoked Wild Salmon on potato blinis with dill cream, and steamed mussels accompanied by frites and a spicy mayonnaise dip. Seafood reigned for our main courses. Generously sized garlicky prawns with a refreshing tomato salsa served with a mixed green salad was one evening’s choice – and then the highly recommended Black Cod with sweet corn and chanterelles. Desserts were rich and indulgent, such as the simply and aptly named “Chocolate” – a medley of chocolaty treats such as a Bailey’s and chocolate fudge morsel and sour cream and chocolate chunk ice cream.

We found the wine list to be rather small and quite focused upon British Columbia wines. It provided an interesting  rather than stellar selection. We had the Cedar Creek Platinum Reserve Chardonnay, 2002 on the first night, which was notable for its light, non-oaky taste. The next night, being in an eclectic and celebratory mood, we began with Sumac Ridge Brut from the Okanogan Valley – not exactly a creamy Champagne, but a still a nice beginning to a meal. We then took advantage of the half bottle offerings and had both the Blue Mountain Chardonnay 2001 and the Cedar Creek Estate 2002 – the second better than the first.

Service was quite good – very friendly, and servers had good knowledge of the menu. As for dress code, think presentable (change out of your ski gear), but not overly formal.

Overall Dining Experience
We give Fifty Two 80 4 Stars – Excellent!

For more information or to make reservations, call (604) 935-3400 or visit http://www.fourseasons.com/whistler/dining.html

In order to sample a wide variety of dishes about which we’d heard so many rave reviews, we ordered the 5-course Menu Sampling ($65 per person) and were basically blown away at each stage. The flavors were so vivid and appealing, and the presentation absolutely extraordinary!

To begin, we had the “Soup and Sandwich” appetizer. The smooth soup consisted of chilled vine ripened red and yellow tomatoes and was creatively presented in a martini glass, which we were told to boldly sip from if we wished. The soup was accompanied by a thin slice of fried parmesan meant for dipping. The flavor of the soup, as well as the parmesan strip, was simply wonderful. It paired perfectly with the other creations of this appertizer, namely a mouth-watering, tiny grilled sandwich stuffed with kalua pork and truflles. The soup and sandwich also came with three delicate pieces of Nori Wrapped Tempura Ahi served with a delightful Tomato Ginger Relish. This was just the start, and we were already won over.

The next course was the much talked about Ginger Crusted Onaga with Miso Sesame Vinaigrette, and Shiitake Enoki Mushroom Corn. This was very good, although not our favorite dish of the evening. However, many native Hawaiins we spoke with about Alan Wong’s absolutely raved about the Onaga. We found ourselves in raptures over  the next course, Pan Roasted Day Boat Scallops with Sauteed Spinach and Mushroom, with a Truffled Foie Gras Coulis. With every bite, you were keenly aware of the freshness and quality of the ingredients. And what a decadent combination!

Just when you thought the menu could not possibly surpass itself, The Red Wine Braised Short Rib with Sauteed Mushrooms and Macaire Potatoes was served. The meat, kalua pig, was prepared to absolute perfection. It was a most tender morsel that melted in the mouth, infused with the red wine sauce and bursting with its own rich flavor.

As you read, you’re likely thinking – what wine on earth do you pair with this variety of dishes and flavors? We couldn’t think of the perfect partner, so we just chose a great wine for its own sake -  a rich, deep-colored, and very impressive 2001 Shirvington. It was fantastic and did in fact complement our meal to our satisfaction.

All things must come to an end, but Alan Wong knows how to do this with panache as well. For dessert, we sampled the rightfully famous Chocolate “Crunch Bars”, made of layers of Macadamia Nut Crunch and Bittersweet Chocolate Mousse. Also, a mouthwatering, rich and creamy Lilikoi (Passionfruit) Cheesecake graced our dessert plate. We paired our desserts with cups of 100% Kona Coffee, and may just move to Hawaii for the java. Served in individual French presses, this coffee was paradisiacal.

The Sampling Menu allowed us to taste a variety of his creations, but it also demonstrated that there is little if anything that this chef can’t do. No matter what you choose to eat, your visit to Alan Wong’s is sure to be a memorable one.

Now, a few important notes on logistics: First, reservations are highly recommended. Though we were seated at our reservation time, we have heard from reliable sources that a considerable wait (half hour) may even be experienced even with reservations. If this happens to you, BE PATIENT. It’s worth it! For reservations or for more information, call 808-949-2526.

Second, Alan Wong’s is located on the third floor of a small building on South King street. Parking is tight in Honolulu in general, and the myriad of one-way streets are a challenge to navigate. You may consider taking a cab, or making use of the valet parking for the parkade below the building.

However you get there, get there! An awesome experience.

Overall Dining Experience
We give Alan Wong’s Five Stars – Outstanding!

Alan Wong’s is located at 1857 S.King St., Third Floor, Honolulu, Hawaii. For reservations or for more information, call 808-949-2526 or visit www.alanwongs.com

Starting our meal with a bang (because why not?), we sampled Roasted Maine Lobster with morrels, spring vegetables and lemon sauce and the Seared Scallops with Domestic Foie Gras. The lobster was exceptionally succulent, complemented by the perfectly restrained citrus flavor of a warm lemon sauce. Scallops were tender and juicy, and the foie gras quite pleasant.

For the main course, I enjoyed the Pan Roasted Alaskan Halibut with artichoke puree and roasted nicoise vegetables. The presentation was colorful, the glossy tops of roasted red bell peppers and zucchini dotting the plate. The halibut itself was tender and slightly buttery crisp on the outside (mmmm….). It worked well with the flavorful artichoke puree.

My dining companion chose Aqua’s signature entree, the Lobster Pot Pie. One of us had to have this meal, or as I should rather say, this “experience”. First, the piping hot pie is wheeled out with much fanfare to your table. (If you don’t want a gaggle of curious onlookers, skip this dish!) The server then cuts away the top part of the pastry, placing it on your plate. Generous pieces of lobster are scooped out of the pie and arranged purposefully on the crust. The sauce, a lobster-truffle reduction, is spooned over the lobster along with the pie’s other components: morrels, truffles, creamer potatoes, peas and carrots. Despite the richness and creaminess of the pie’s ingredients, the flaky texture of the crust remained surprisingly intact.

With the knowledgeable assistance of Aqua’s sommelier, we paired both main course dishes with a crisp, pleasant white wine, La Garenne, Etienne Sauzet 1999.

For seafood lovers who lean toward the elegant side of the ocean, Aqua is a must on your Las Vegas dining list. As with all fine dining in Vegas, do book early to avoid disappointment.

Overall Experience
We give Aqua 4 Stars- Excellent!

Aqua is located in the Bellagio Hotel, 3600 Las Vegas Blvd South, Las Vegas, NV 89109. For more information or to make reservations, call 702-693-7223 or visit www.bellagio.com.