BOULEVARD KITCHEN & OYSTER BAR’S POPULAR SEAFOOD BOILS RETURN ON SUNDAYS THROUGHOUT SUMMER

Boulevard Executive Chef Roger Ma and his culinary team will cast their net to haul in a bounty of fresh-caught lobster, jumbo prawns, clams, mussels and Dungeness crab, all served in traditional East Coast-style, piled high on butcher’s paper and executed with the restaurant’s signature style and finesse.