Boulevard Kitchen and Oyster Bar The Sutton Place Hotel, Vancouver Alex Chen Boulevard Kitchen & Oyster Bar

Boulevard Kitchen & Oyster Bar

Cuisine: Seafood / Northwest / Regional
Vancouver’s stylish Boulevard raises the bar for hotel dining.
Openings: Breakfast & Dinner daily


Boulevard Kitchen & Oyster Bar, Vancouver, canada

Boulevard Kitchen & Oyster Bar Restaurant Review:

This Euro-styled spot encompasses the Gerard Lounge, a cocktail bar, dining area (try to snag one of the Hollywood-inspired circular white leather booths), an oyster bar, and a private dining room. The see-and-be-seen French-tiled, topiary-bordered wraparound patio delivers views of fashionable passersby as well as exotic automobiles parked in the hotel's horseshoe driveway. Chef Alex Chen has crafted a menu highlighting the best of West Coast seafood. Local ingredients are enhanced by Asian elements. While the bar is manned by one of the city's top bartenders, and the oyster bar by famed veteran shucker Oyster Bob, it's Chen's food that underpins the experience. Begin with a glass of Champagne and the seafood tower followed by uni with lardo, ficelle, cauliflower and apple vincotto, or the crispy chicken wings. Entrée options include slow-cooked halibut with Meyer lemon crust, fava beans, radish, and fragrant roasted maitake mushrooms; and a navarin of spring lamb with fava beans, peas, ramps, egg noodles and braising jus. Desserts tempt with a calamansi tart featuring custard, meringue, and a buttery short crust. A well-chosen list of organic and natural wines from BC and around the world complements the fare. Servers are well paced and knowledgeable.

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