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<\/p>\nRating: <\/p>\n
After a full day of snowboarding on Whistler mountain followed by a two hour nap, we were ready for our walk across the river to the Upper Village. Most visitors stay in the main village (with good reason), but in doing so they miss a culinary delight hidden near the base of Blackhomb: La Rua<\/a>.<\/p>\n I had fond memories of my only previous meal at La Rua, 6 years ago. Tonight was a pleasant refresher for those memories. Upon entry, we were greeted warmly by the hostess and seated in a quiet corner of the restaurant (thankfully a safe distance away from the unruly family at the center table). Our waitress Kim was very sweet, helpful, attentive, yet discreet.<\/p>\n We began with the special of the day, a seared scallop atop a pea-vine ravioli with white truffle sauce. A fantastic opener — the scallop was reminiscent of Zoe’s<\/a>, the ravioli delicate, and a sauce you would love to bottle and take home with you:<\/p>\n Next was a duck spring roll — crispy (yet not greasy), with orange peel in the sauce to counterbalance the full flavor of the duck+mushrooms (and make for an attractive presentation):<\/p>\n For our main course we tried a local catch — B.C. Sablefish. For a second night in a row we were graced with top-notch fresh fish. The sablefish was firm, bursting with flavor, and embraced the Pacific Rim influence of its soy\/miso preparation:<\/p>\n La Rua’s desserts were the weakest part of the meal. The profiteroles were filled with a nice creamy homemade ice cream, but the pastry and chocolate were not particularly distinctive. Though I did get a nice shot of Lauren<\/a> in one of her favorite sweaters:<\/p>\n![\"Special](\"\/wp-images\/blog\/laRuaScallop.jpg\")
<\/p>\n![\"Quack](\"\/wp-images\/blog\/laRuaDuckApp.jpg\")
<\/p>\n![\"Wild](\"\/wp-images\/blog\/laRuaFish.jpg\")
<\/p>\n![\"Lauren](\"\/wp-images\/blog\/laRuaDessert.jpg\")
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