A Preview of Nita Lake Lodge

A PREVIEW OF NITA LAKE LODGE

When we were at Whistler a week ago, we dropped into the newly opened luxury hotel in Creekside, Nita Lake Lodge (located at the terminus of the Rocky Mountaineer Train Station), and although the outdoor light was falling fast, we were able to get a few quick shots of the interior: the lobby and lounge areas; one of the bedrooms with its king size bed, loft-high ceilings and hideaway kitchen-in-a-closet feature; the on-site cafe (the current hot spot in Creekside for coffee and casual meals); as well as the gorgeous view across Nita Lake from the Jordan's Crossing dining room's wall-sized picture windows.

We're still waiting on some facts sheets to write the review, but in the meantime, we think the photos give a hint of the atmosphere. In its scale, setting and abundant use of natural materials such as fir, maple and river stone combined with oversized leather furniture, the decor recalls the nostalgic Rocky Mountain vacation print ads of the '20s and '30s. And yet as a counter balance to that, there are modern touches everywhere in the liberal use of bright abstract art and an almost Japanese minimal esthetic in the lighting fixtures as well as some complete areas such as the main dining room.

Although somewhat difficult to pick out, the bottom left photo is example of all of the above as the Ninja-black garbed waiter prepares a classic Caesar salad from a bowl hewn from a hollowed out cedar log.

Chef Andrew Springett is no longer on site. After consulting with the hotel to set up its restaurant menu and food programs, he has moved on to do the same for the parent company's new Black Rock Oceanfront Resort property in Ucluelet on Vancouver Island (due to open late this spring.) Nita Lake is in the process of hiring a new Restaurant Chef for Jordan's Crossing, however they have a very talented pastry chef installed already and we predict she will be one to watch.

Many Vancouverites will remember the acting Food and Beverage Director, Bradlie Goian of the restaurant consulting firm InnVision, from his years working with such top restaurants as Bishop's.