Korean Galbi ‘Dog’ Chef Alex Chen Ingredients: 200g Beef short rib, 1 inch dice 100g beef fat, 1/2 inch dice 1/5 of an Granny Smith apple, do not peel 1/8 of an Asian pear, do not peel 1 tsp peeled ginger, peel 3 Tbs green onion, finely chop 1 Tbs chopped garlic, finely … Read more
Restaurant Marks Notable First Year with Exclusive Seafood Boil Series on Wrap-Around Outdoor Patio this July, August Boulevard Kitchen & Oyster Bar will celebrate its first anniversary in grand style by hosting an exclusive Sunday Seafood Boil Series on its luxurious outdoor patio overlooking Burrard Street every Sunday at 6 p.m. from July 19 to … Read more
Yellowfin Tuna Crudo Tuna: 1.5 lbs sashimi grade yellowfin tuna Cut into 16: 2.5 inch by 0.5 inch slices Tonnato Sauce: Ingredients: 1 can of high quality canned tuna packed in olive oil (local Italian deli) 1 cup extra virgin olive oil Heart of one bunch of celery 1 medium shallot 1 medium garlic … Read more
All Mothers in Attendance Will Receive an Edible Chocolate Flower Lovingly Handcrafted by Boulevard Pastry Chef Jason Pitschke On Sunday, May 10, pay special tribute to the mothers in your life by treating them to a three-course Mother’s Day brunch or dinner service at Boulevard Kitchen & Oyster Bar, either in its expansive dining … Read more
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