Vancouver’s Boulevard Kitchen and Oyster Bar is a wonderful example of expertly executed cuisine that beautifully blends French and western influences. The wonderful city of Vancouver has a blossoming culinary scene heavily influenced by the French culture in Canada. In fact, many Canadians naturally speak French as a second language. You will find that each dish is as delicious as they are visually stunning.
Boulevard Kitchen and Oyster Bar is located in the heart of downtown Vancouver. Their chic design is the perfect reflection of its luxury surroundings composed of designer boutiques and 5-star hotels. If you’re searching for the trendiest spot in town you won’t find a better restaurant.
Boulevard Kitchen and Oyster Bar is famed for their magnificent fresh seafood tower.
To begin, they are famed for their chilled seafood tower which is outstanding. Each tower features wild side-stripe shrimp, albacore tuna tataki, read island mussel escabèche, Dungeness crab Louie, snow crab legs, wild shrimp, local oysters, and a variety of sauces. Additionally, guests can add a pound of pouched and chilled lobster. All of the shellfish at Vancouver’s Boulevard Kitchen and Oyster Bar is as pristine as the glacier-fed waters they are farmed from. Located off Read Island, Sawmill Bay produces oysters, clams, mussels and scallops that are all delivered within 24 hours of harvesting.
Each dishes thoughtful presentation is no doubt a reflection of their executive chef, Alex Chen’s, French culinary training.
Next, I had to indulge in their fantastic seared Foie Gras with quince compote, onion soubise, flakey pastry lemon thyme, and candied walnut. California has now banned Foie Gras so I took full advantage in Vancouver. The beautiful and thoughtful presentation is no doubt a reflection of their executive chef, Alex Chen’s, French culinary training. Chen also became the first challenger whose cuisine reigned supreme on the inaugural season of Iron Chef Canada.
For an entree, I enjoyed their beautifully plated lamb tenderloin with curry, potatoes, and summer vegetables. The fresh curry sauce was fragrant and not overpowering. I especially enjoyed the crunch of the clever freeze-dried potatoes.
Do not miss their amazing Bon Bon Cart for dessert.
Finally, the perfect end to our meal concluded with their outstanding Bon Bon Cart experience. You can see clips of this on our Instagram Stories which we’ll be sharing @cuisineandtravel. Guests will be able to choose from an assortment of decadent chocolates and desserts masterfully created by Pastry Chef Kenta Takahashi. Highlights included the tableside roasted marshmallow, raspberry gelee, and guava and bourbon filled chocolates.
The apple mille-feuille with caramelized apple, vanilla cream, and sour cream ice cream was also spectacular. I especially love the red apple sugar garnish which reminded me of what I imagine Snow White would order if she was to enjoy dessert in our modern world. The textures of this dessert were stupendous and you could taste each razor thin pastry layer.
Vancouver’s Boulevard Kitchen and Oyster Bar is a must visit for anyone living in the area or planning to visit. There is a reason they were listed in the Top 100 restaurants in Canada. If you’ll be flying in for a cruise, I highly recommend staying a few days in this fabulous city to experience their outstanding culinary scene.
boulevard kitchen & oyster bar
845 Burrard street
Vancouver, British Columbia
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