CASUAL DINING
E H T F OF N PATH E T A E B FROM THAI CURRIES TO CAFFEINE-PACKED COCKTAILS, THESE THREE WHISTLER EATERIES MAKE VENTURING AWAY FROM THE VILLAGE STROLL WORTH THE EFFORT STORY BY MEGA N L ALO ND E PHOTOS BY DAVID B UZZARD
since barn nork opened its doors in 2016, word of mouth spreading faster than wildfire has led Whistler locals and visitors alike to travel far from the Village Stroll in search of authentic Thai cuisine. Specifically, they’ve driven 35 minutes north to Pemberton, but later this winter, that trek will get a lot shorter. Barn Nork is currently operating from the Sunstone Golf Club in Pemberton, but the renowned eatery is relocating to Whistler’s Riverside Camping & RV Resort, with a projected opening date of March. That move to Whistler is a big change for
the little eatery. Just five minutes north of the Village by car—and adjacent to the luxurious Scandinave Spa—Barn Nork’s new home might be closer to the action, but it’s staying true to the restaurant’s out-of-the-way roots. “We were looking for a place that still allowed us to be a little bit of a destination,” says manager Judith Thompson. “We wanted people to be very thoughtful about finding us, and ordering from us … Riverside had all that for us in that it is a little bit off the beaten path.” It all began with a Craigslist seach about five years ago that brought owners and chefs Jatuporn (Jay) Nutamarn and Chanidaporn (Janice) Sriwantan to a property near Pemberton. >>
TOP: JAY NUTAMARN AND JANICE SRIWANTAN OF BARN NORK RESTAURANT. ABOVE: A SAMPLING OF BARN NORK’S AUTHENTIC THAI FOOD.
WHISTLER MAGAZINE WINTER/SPRING 2022
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