- 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.
Dine Out Dinner MenuCuisine Type: Seafood Dinner Menu Price: $45 Gluten-Free Options Available: Yes Neighborhood: Downtown Vancouver Vegetarian Options Available: Yes
Appetizersmushroom consomme truffled mushroom relish, braised mustard greens, sunflower seed yogurt
orceleriac waldorf salad celery leaf pesto, granny smith apple, candied walnuts, bleu d'elizabeth
oralbacore tuna white navy bean, compressed celery, tonnato parsley, za'atar crisp
Entreesroasted ling cod sunchoke curry, fermented rutabaga, braised hazelnuts
orhanger steak pastrami spice, caraway sauerkraut, roasted potato horseradish emulsion, dijon cream
orhouse made rigatoni caramelized cauliflower and cashew fondue, preserved lemon, calabrian chili sofrito
Dessertscoffee chocolate mousse dark chocolate brownie, espresso mousse
orpassionfruit bavarios caramel crunch, raspberry sauce
Beverages, tax and gratuity are extra.