Arctic Char (4 servings) Parsley Coulis: Yield 1.5 cups Ingredients: 4 cups (packed) flat leave parsley, no stems 1 cup 2% milk ½ cup Heavy cream 2 medium shallots cut into 2 cm 10 garlic cloves stems remove pinch kosher salt Directions: Remove stems from parsley Bring a large pot of salted water to … Read more
New Selections from Executive Chef Alex Chen and Bar Manager Justin Taylor Follow Boulevard’s Big Wins at Readers’ Choice and Industry Awards Boulevard Kitchen & Oyster Bar is giving guests a new reason to look forward to punching out at the end of the work day thanks to the restaurant’s new, seasonally-inspired additions to the lunch and dinner menus from Executive Chef Alex … Read more
Pan-Roasted Octopus with Marcona Almonds and Sherry Vinaigrette Served with Maple Butternut Squash by Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Yields 6-8 servings Sherry Vinaigrette: 3 shallots, diced 2 tbsp grainy mustard ½ tsp kosher salt 3 tbsp sherry vinegar (available at gourmet food stores) 1 tbsp honey ¼ cup olive oil 1 … Read more
BOULEVARD KITCHEN & OYSTER BAR LAUNCHES NEW WEEKEND BRUNCH MENU SATURDAY, DECEMBER 6 Boulevard Kitchen & Oyster Bar is adding a delicious twist to its fall and winter offerings, rolling out a new weekend brunch menu on Saturdays and Sundays from 11 a.m. to 3 p.m. beginning Saturday, December 6th. Since opening its doors at the … Read more
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 … Read more
Citrus Cured Hamachi with Hearts of Palm, Crème Fraîche and Yuzu Vinaigrette Yields 2 servings Yuzu Vinaigrette 2 tbsp g Kikkoman Ponzu Sauce 2 tsp yuzu juice (available at Fujiya) 1 small shallot, diced Black Pepper 1 tbsp olive oil Mix all ingredients together in a mixing bowl. Ingredients: 1 cup kosher salt … Read more
BOULEVARD KITCHEN & OYSTER BAR HOSTS EXCLUSIVE WINERY DINNER WITH RUFFINO OCT. 20 Ruffino Senior Global Brand Ambassador Beppe d’Andrea to Guest Host Five-Course Dinner That Offers a Preview of Executive Chef Alex Chen’s Fall Menu When: Monday, October 20 at 7 p.m. Where: Boulevard Kitchen & Oyster Bar, 845 Burrard St., Vancouver, B.C. Price: $129 per guest, including tax and gratuity … Read more
“OYSTER BOB” SKINNER JOINS ALL-STAR TEAM AT BOULEVARD KITCHEN & OYSTER BAR, OPENING SOON Famed international shucker “Oyster Bob” Skinner is the latest industry veteran to bolster the ranks of an already talented roster assembled at Boulevard Kitchen & Oyster Bar, which is set to open at the iconic Sutton Place Hotel Vancouver in mid-July. “Oyster Bob”, who … Read more
All-Star Kitchen, Front-of-House Team Assembled For New Restaurant Opening A brand-new Boulevard is set to open on Vancouver’s ever-expanding restaurant road map this July. Located at Vancouver’s iconic Sutton Place Hotel, Boulevard Kitchen & Oyster Bar will present subtle, unexpected and playful approaches to cuisine, service and style. From early morning to late at … Read more