Call us to book your table. 1 (604) 966-5280 Online Reservations

Rediscover the newly renovated SIDECUT through an extravagant dining experience. Serving well-crafted classics – and focusing on prime hand-cut steaks seasoned with Chef’s Classic Rubs – fireside lodge dining is elevated with a contemporary and sophisticated take on the traditional steakhouse.


Fridays and Saturdays, 5:40 pm – 9:00 pm

Signature Dishes

  • Close-up of chef slicing large rack of grilled meat, vegetables with butcher knives
    Dry-Aged Beef Ribeye (52 oz.)

    From Double R Ranch, Washington State, U.S.

  • Closeup of chef preparing to carve a side of steelhead trout on a cedar plank, rosemary sprigs and charred lemon garnishes around
    Cedar Plank Organic Steelhead Trout (24 oz.)

    From Lake Lois, British Columbia, Canada

  • Prawns, squid and mussels on a bed of red Bomba rice in a black Staub brand cast iron skillet
    Spot Prawn & Humboldt Squid Paella

    Bomba Rice, Mussels, Garlic Aioli

I have come full-circle back to my roots, having grown up working in my parents’ steakhouse in a ski resort outside of Vermont. The magic combination of great ingredients and warm hospitality is the experience I strive to bring to our guests.

Eren Guryel Executive Chef

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