The Forge Table
Where heritage flavors meet mountain-fresh ingredients
Look, we're not gonna pretend we've reinvented the wheel here. What we do is take what's grown locally - and I mean actually local, not that trendy buzzword stuff - and cook it the way it deserves to be cooked.
Our kitchen's housed in what used to be the original forge's preparation room. The stone walls have seen a lot over the years, and now they're witnessing something pretty special - a culinary approach that honors both the past and what's on your plate right now.
We work with farmers and foragers from around Whistler who know their craft inside out. When something's at its peak, that's when you'll see it on our menu. Simple as that.
Passionate people who actually care about what you're eating
Executive Chef & Culinary Director
Marcus spent 15 years cooking in Lyon before heading back to Canada. He'll tell you himself - French technique's great, but BC ingredients? That's where the magic actually happens. He's obsessed with fermentation and you'll find at least three different types of house-made preserves on any given night.
Head Pastry Chef
Sarah's desserts have made grown adults cry (in a good way). She trained in Tokyo and Vancouver, and somehow manages to make traditional techniques feel completely modern. Her sourdough bread program's become somewhat legendary around here, and honestly, it's justified.
Our menu changes based on what's actually available. Right now, here's what's catching our attention:
Wild mushroom tart - Foraged chanterelles, aged gruyere, thyme from our garden. The pastry's ridiculous.
Smoked steelhead - We smoke it ourselves over alder. Comes with pickled vegetables and fresh horseradish cream.
Roasted bone marrow - Yeah, it's rich. That's kinda the point. Served with sourdough and a parsley salad to cut through it.
48-hour short rib - Slow-cooked till it's falling apart. Root vegetables, red wine reduction, and polenta that'll make you rethink polenta.
Pan-seared halibut - Caught locally, cooked simply. Brown butter, capers, and whatever seasonal veg looks good that day.
Heritage grain risotto - For our vegetarian friends who're tired of being an afterthought. Seasonal mushrooms, truffle oil, and yes, it's actually good.
Dark chocolate torte - Intense, not too sweet, served with salted caramel and vanilla bean ice cream.
Seasonal fruit tart - Changes constantly. Right now it's featuring local apples and house-made frangipane.
Breakfast: 7:00 AM - 10:30 AM (Daily)
Lunch: 12:00 PM - 2:30 PM (Fri-Sun)
Dinner: 6:00 PM - 10:00 PM (Wed-Sun)
Yeah, we're closed some days. The team needs rest, and honestly, it keeps the quality where we want it.
Smart casual works fine - no need to overthink it
We've got vegetarian, vegan, and gluten-free covered
Kids are welcome (we've got options for 'em)
Reservations recommended, especially weekends
Our sommelier, Jacques, has put together a wine list that's heavy on BC and Pacific Northwest bottles. He's also weirdly passionate about sake, so there's a solid selection of that too.
If wine's not your thing, our bar team does a mean cocktail program. They're into house-made syrups and infusions - sounds pretentious, but it just means everything tastes better and more interesting.
Local craft beers are on tap, and we've got a small but carefully chosen spirits collection. Jacques is always happy to recommend pairings if you're into that.
"I've been collecting wines for 20 years, and what I've learned is this - the best wine is the one you actually enjoy drinking. Let's find that for you." - Jacques Beaumont, Sommelier
We're pretty busy most nights, so booking ahead's a smart move
Got something special coming up?
Our private dining space seats up to 18 people. It's intimate, it's got history, and the acoustics are surprisingly good for toasts. Perfect for birthdays, anniversaries, or business dinners that actually matter.
Custom menus available | Full bar service
Wanna see how the magic happens? Our chef's table sits right in the kitchen - you get a front-row seat to service and Marcus usually pops over between courses to chat. It's different every night, and seats 6 max.
Tasting menu only | Wine pairing recommended
Yeah, we'll come to you. Weddings, corporate events, whatever you're planning. We bring the same quality and attention to detail - just in a different location. Marcus oversees everything personally.
Min. 30 guests | Custom proposals available