Catch of the Day: Papi’s Seafood and Oyster Bar
Now Open in Vancouver’s West End
Papi’s Seafood and Oyster Bar begins showcasing the best fresh catches from the Pacific Northwest and beyond when it officially opens its doors at 5 p.m. today at 1193 Denman Street in Vancouver’s West End.
Open for lunch, happy hour and dinner seven days a week and weekend brunch beginning Saturday, June 15, Papi’s Seafood and Oyster Bar features casual, seafood-focused dishes as well as cocktails, wine and craft beer, served in its spacious dining room, oyster bar and outdoor patio offering panoramic views of English Bay.
The bounty of fresh seafood begins at Papi’s oyster bar, which offers as many as a dozen daily varieties from both coasts on the half shell. A half-dozen oysters are also featured as part of Papi’s seafood platter that includes a prawn cocktail, ceviche (lime, red onion, cilantro), crudo (soy vinaigrette, fresh cucumber, radish) and mussel escabeche.
Other highlights of Papi’s menus include: Papi’s chowder (tom broth, local seafood); crab cakes (spring greens, lime dressing); kale salad (roasted radish, summer beets, candy sunflower seeds); Papi’s burger (Beyond Meat®, beef or salmon with triple-cooked fries or salad); fish n’ chips (crispy beer batter, coleslaw); and steamed mussels (aromatic curry or white wine broth, bread or triple-cooked fries).
At the bar, Papi’s features summer-friendly signature cocktails such as charred peach bellinis, honey water margaritas, sea wall bangers, Papi’s Caesars and mermaid sours. The bar program also offers Champagne and sparkling wine, mimosas, craft beer on tap, and oyster shooters available in single shots with a choice of tequila, vodka or whisky or all three in a Papi’s ‘Oyster Trident’.
The inspiration for the restaurant is derived from Poseidon, mythical Greek god of the sea and waters, and is reflected in the monochromatic colour palette as well as the use of trident motifs throughout the space. The centerpiece is an full-wall mural depicting the Greek sea goddess Amphitrite that was painted by local artists Arden Marow Ross and Peter Ricq.
Papi’s front-of-house team is led by General Manager and Sommelier Alessandro De Pieri, a veteran of the European hospitality industry and luxury hotel circuit. Max Straczek, who appeared on The Food Network Canada’s latest season of Top Chef Canada and was a mainstay at Fable Kitchen and Fable Diner for five years, takes the back-of-house helm as Head Chef.
Occupying the space that was formerly Beach Bay Café and Patio, Papi’s Seafood and Oyster Bar is the latest project for the Viaggio Hospitality Group, which also owns and operates Cibo Trattoria, UVA Wine & Cocktail Bar and Ancora Waterfront Dining and Patio.
For the latest news about Papi’s Seafood and Oyster Bar, visit papisoysterbar.com, become a fan of /papisoysterbar on Facebook or follow @papisoysterbar on Instagram or Twitter.
ABOUT PAPI’S SEAFOOD AND OYSTER BAR | Now open in the heart of downtown Vancouver’s vibrant West End, Papi’s Seafood and Oyster Bar is a casual, seafood-focused restaurant that offers a bright and spacious dining room, oyster bar and outdoor patio featuring panoramic views of English Bay. With a menu of locally sourced seafood dishes, freshly shucked oysters and a full bar menu with sparkling wine, signature cocktails and craft beer on tap, Papi’s is the latest project for the Viaggio Hospitality Group, which also owns and operates such local establishments as Cibo Trattoria, UVA Wine & Cocktail Bar and Ancora Waterfront and Dining’s twin locations in False Creek and Ambleside Beach in West Vancouver.
1193 Denman St., Vancouver BC V6G 2N1 | 604-685-7337
Opening Week Hours: June 6 and 7 from 2 p.m. to 10 p.m. | June 8 and 9 from 11 a.m. to 10 p.m.
Regular hours (beginning Monday, June 10): Monday to Friday 11 a.m. to 10 p.m. | Saturday and Sunday 10 a.m. to 10 p.m. | Weekend Brunch: 10 a.m. to 2 p.m. | Happy Hour daily 2 to 5 p.m. and 9 p.m. to close
Facebook: /papisoysterbar | Instagram: @papisoysterbar | Twitter: @papisoysterbar
Media release and images provided by Michelle Lan, SMC Communications Inc.