In over 20 years have never really stopped in Squamish while on the way to Whistler. To save a lot on this last-minute trip to ski for the weekend I decided to stay here and just deal with the drive. I’m glad I did as the Copper Coil was great, looked like mainly locals and had an interesting Cajun-themed menu. I combined an appetizer and main onto one cutting board. Even though they were called bacon fries, it was thicker so pork belly would be more appropriate. The biscuit was very flakey which was nice, but then also made it very hard to eat it like a sandwich. Small restaurant with lots of personality.
Bacon Fries: Our in-house, double smoked, thick cut pork belly bacon with whiskey maple syrup and maple dijon for dip.
Brisket in a Biscuit: Southern style brisket, Louisiana style bbq sauce, jicama slaw, chipotle mayo on a buttermilk biscuit. This baby has got style.