The Ultimate Dining Experience at Boulevard Kitchen & Oyster Bar

 

Boulevard Kitchen & Oyster Bar is an experience in dining like no other. The unique and elegant space is welcoming without even a hint of pretension. I felt comfortable from the moment we arrived and throughout the evening as the ebb and flow of a relatively fast paced environment swirled around us.

The space is multi-faceted with a cozy, country club style cocktail lounge where you can sink into the button tufted chairs and relax, perhaps with an aperitif or an after dinner cognac. Steps away is a smaller dining space where an exquisite chandelier hangs over a table that often holds court to a celebrity or two. A mix of just a little bit traditional and the right amount of modern come together to create a comfortable and somewhat opulent salon.

 

There are two additional dining spaces, one that seems a little more intimate than the other. The room I would describe as the main dining room features a stylish contemporary wine bar which anchors one end of the room, with an on trend oyster bar running half the length of an inside wall where “Oyster Bob” can be seen shucking fresh, succulent oysters. Beyond the main dining area are two private dining rooms separated by a wood panelled wall that can be removed to double the space for private functions.

It was in the main dining area that we were seated and I felt this was ideal to experience Chef Alex’s tasting menu. We were pretty much in the middle of the room which afforded us the opportunity to see some of the bar at one end as well as a clear view of the goings on at the oyster bar. It felt right and it was interesting to watch as others’ dishes were brought to their tables. Although a fairly good sized space the noise level is low and the ambience is high.

As pleasant as the decor is the overwhelming wow factor here is definitely on the food. Chef Alex Chen prepared a delightful array of dishes for our tasting menu which was perfectly complimented by wines selected by Wine Director Lisa Haley.

Our first course was introduced by Steve Edwards, Director of Operations, who was a gracious host throughout the evening. Edwards is to be complimented on bringing a vision into reality and also for his staff whose dedication to their profession shows itself in their pleasant and efficient manner. Everyone at Boulevard seem to go out of their way to make your experience what you should expect from a fine dining restaurant.

For our first course we enjoyed Octopus accompanied by “hearts of fire” romesco sauce which was both light and satisfyingly rich. This was paired with Blue Mountain Brut Reserve.

 

 

The second course was a delicious Heirloom Beet Salad with burrata cheese, hazelnut, frill lettuce and white balsamic. Paired with a 2013 Tantalus Riesling from the Okanagan.

 

 

Next course was an outstanding Caramelized Jumbo Scallop with crispy pork belly, celeriac, endive with brown butter and a Coronation grape reduction. A little heaven on earth! This course was paired with 2011 Benziger Chardonnay from Sonoma County, California.

 

 

This was followed by an absolutely delicious Magret Duck Breast with confit daikon, butternut squash, roasted beets and natural jus.  The wine pairing was a Sokol Blosser, Delinea 300 Pinot Noir from the Williamette Valley, Oregon. An excellent course and wine pairing.

 

 

Dessert was a delight to the eye as well as the palate, a delicate and perfect creation of Pastry Chef Jason Pitschke, a Citrus Basil Cheesecake Tart with orange segments and bitter orange belle. Paired with just the right wine, La Serra Mescato d’Asti from Italy.

It was an incredible dinner and we were totally satisfied with every course and wine pairing. I wouldn’t change a thing. Words like delectable, perfection, and outstanding come to mind when describing the dishes, the wine and the experience at Boulevard Kitchen & Oyster Bar.

 

Reservations highly recommended.

 

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