The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Care to travel the world, one plate at time? Visit Kamloops.
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
Meet Missy D, the Bilingual Vancouver Hip Hop Artist for the Whole Family
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
he most eagerly awaited restaurant opening of the summer—Boulevard Kitchen & Oyster Bar, located in the Sutton Place Hotel—has arrived. Following a soft launch today (July 15), it officially opens Thursday, July 17.
The 290-seater offers a seafood-focused menu (including the titular oyster bar), a vintage-style lounge, a private dining room, and a classic wrap-around outdoor patio. Vancouver’s own Alex Chen (returning home after a top-ten finish at last year’s Bocuse d’Or culinary competition in Lyon, France) helms the kitchen.
In terms of interior, think upscale Euro-chic, with tables of Tuscan marble, Parisian-inspired domed awnings, and carefully curated topiary. Expect to find a genteel smart set looking for a sophisticated retreat from the hustle of Robson Street.
Go for a chilled seafood tower from the raw bar—with wild sidestripe shrimp ceviche, albacore tuna poke, Read Island mussel escabèche, Dungeness crab Louie, snow crab legs, wild shrimp, and local oysters—or embrace your inner landlubber and revel in the comfort of brown-butter-roasted filet mignon with truffle parmesan cream corn, watercress salad, and madeira jus. Beat the heat with a signature Sea Island iced tea.
And naturally, front-of-house service—steered by maître d’ Brian Hopkins, 2014 Premier Crew winner—will be top class.