Restaurant’s Wrap-Around Outdoor Patio for Third Year in a Row
The Sunday Seafood Boil Series, which debuted in 2015, proved to be an instant hit with a string of sold-out summer dates and rave reviews from guests. This year, Executive Chef Alex Chen, Chef de Cuisine Roger Ma and their talented culinary team will once again unveil a bounty of fresh-caught seafood, including jumbo prawns, clams, mussels, crawfish and Dungeness crab. Guests are invited to pull up a chair and tuck into a true, East Coast-inspired communal seafood spread piled high on butcher’s paper and served with all the fixings, including Boulevard’s signature bacon cornbread and sweet Beignets for dessert.
“We’re excited to welcome the warm weather in fine style once again by hosting another year of summer seafood boils,” says Boulevard Kitchen & Oyster Bar Director of Operations JP Potters. “Our patio is a great spot for friends and family to come together and enjoy the sights of sounds of summer in the city while enjoying fresh-caught West Coast seafood.”
haywire ‘the bub’ sparkling wine upon arrival
grilled romaine heart, crispy egg, pickled okra, old bay buttermilk dressing
crawfish, jumbo prawns, clams, mussels, dungeness crab, potatoes, corn
drawn garlic butter, spicy remoulade, green goddess sauce or crumbled chorizo sofrito
bacon and jalapeño jack cheese cornbread skillet
beignets ala café du monde, blueberry compote, lemon thyme ice cream
DATES & TICKETS
Boulevard Kitchen & Oyster Bar’s Sunday Seafood Boil Series takes place on June 25, July 2, 9, 16, 23 and 30, August 6, 13, 20 and 27, and September 3. Tickets are available online for $62 per person, plus taxes and gratuity and based on a minimum of two guests.
ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located at the iconic Sutton Place Hotel in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen. With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and Happy Hour from 3 p.m. to 6 p.m.