An exciting new addition to Vancouver’s ever-expanding restaurant roadmap, Boulevard Kitchen & Oyster Bar – located at The Sutton Place Hotel – 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.
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. Boulevard’s close proximity to the Pacific Ocean, Okanagan wine country, and nearby farms, fisheries, and ranches aligns with Chen’s culinary principle of using the best, locally sourced, farm-fresh ingredients.
From early morning to late at night, the 290-seat restaurant offers guests a variety of culinary experiences: 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 patio.
Justin Taylor’s cocktail philosophy is an inspired recipe blending equal parts simplicity and high-quality, local ingredients. With a focus on craft spirits and bitters sourced from B.C. and Canada and house-made syrups and infusions, Taylor and his team combine a wide variety of styles, spirits, flavours and flair to underscore their unique emphasis on telling a story in each and every glass.
From the signature house classic Boulevardier (cinnamon and vanilla infused Canadian whisky, oak-aged Campari and Amaro, stirred and served over ice) to the Boulevard Bellini (white peach purée, peach liqueur, B.C. sparkling wine and peach bitters, built and stirred in an elegant coupe glass and garnished with violet ice) and the Boulevard Caesar (Canadian vodka, all natural clam and tomato juice, house spices, grated horseradish and a lemon pepper and smoked salt rim, built over ice), Taylor’s cocktail menu offers up fresh and unique takes on classic favourites as well as an array of signature seasonal house selections.
With an emphasis on establishing a comprehensive pre-batched and bottled cocktail program featuring standards like the Manhattan and Negroni, Taylor and his bartending team are committed to curating a truly unique beverage program that will redefine cocktail culture in Vancouver, and set a new standard for spirit of service and hospitality behind the bar.
Stay tuned: next week’s blog will discuss the restaurant’s delicious, locally sourced menu.