- 845 Burrard St
- Vancouver, BC V6Z 2K6
Vancouver's Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style.
With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences.
From the all-star, front-of-house team led by Director of Operations JP Potters to the acute attention to detail in design to the understated elegance of Chen’s cuisine, Boulevard has set forth an uncompromising standard of excellence that is sure to excite both food-savvy Vancouver residents and visitors alike.
From the stylish dining room, seated oyster bar and craft-cocktail and champagne bar to the vintage-style lounge, private dining room and expansive wrap-around outdoor patio, Boulevard offers guests a wide range of culinary experiences — from early morning to late at night.
A crossroads between a classic, European-styled bistro and contemporary bespoke style, the décor embraces local works of art, natural stone and imported Italian marble, up-cycled and refurbished antique chandeliers, white oak floors, violin veneer paneling and subtle accents of bronze and gold.
Dinner MenuPrice for this Menu: $59 Cuisine Type: Seafood Neighborhood: Downtown Vancouver Reservation Status: Accepting Reservations
AppetizersAlbacore Tuna sesame aioli, fermented cabbage, white daikon kimchee, sansho pepper, crispy yuba
orButternut Squash Soup Pumpkin seed 'vierge' maple chantilly, crispy sage
orSalad of locally farmed baby gem lettuces caesar dressing, white spanish anchovy, grana padano, focaccia tuile
EntreesLing Cod Provencal Provencal sauce, roasted tomato and fennel, manila clams, mussels, saffron fingerling potatoes, crostini, rouille
orcelery root risotto add hokkaido scallops +$20 variations of celery, brown butter hazelnuts, cipollini, sultatna raisins
orBrant Lake Wagyu Beef Bourguignon ($12 supplement) add 2g fresh perigord truffle +$20 potato espuma, tiroler bacon, cippolini onions, leeks, parsley, red wine braissage
DessertsMilk chocolate mousse Almond praline, salted caramel
orPassionfruit tart Passionfruit curd, butter crumbles
Beverages, tax and gratuity are extra.