Restaurant
Blue Water Cafe
October 8, 2009
Consistent freshness, high quality, and meticulous preparation are the hallmarks of this Yaletown institution. Like raw? Yoshi Tabo’s sushi is every bit as fresh and impressive as the bounteous array of oysters. In the kitchen, executive chef Frank Pabst has a wonderful touch with sablefish (with miso-roasted eggplant, baby bok choy, and quinoa), lingcod (with squid ink pasta), and, unexpectedly, white sturgeon (grilled with wheat berries, capers, celery hearts, and peppery greens, and smoked onion aioli). And you can’t go wrong with the iced towers of gorgeously fresh, unadorned shellfish (two tier, $78; three tier, $138). For private bookings, the adjoining wine room seats up to 80.
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