• Vancouver’s newest restaurant-scene addition is Boulevard Kitchen & Oyster Bar, located at the Sutton Place Hotel.

  • Boulevard’s opening marks executive chef Alex Chen’s return to his hometown of Vancouver after an impressive top ten finish at the prestigious Bocuse d’Or culinary competition in Lyon, France last year.

  • Chef Alex Chen redefines the fine art of dining with subtle, unexpected, and playful approaches to cuisine, service, and style.

  • Justin Taylor’s cocktail philosophy blends equal parts simplicity and quality with local ingredients.

  • The wrap around patio flooring features a bistro-inspired black-and-white motif with large, hand-carved concrete and limestone tiles imported from France.

  • For director of operations Steve Edwards, the success behind any restaurant is a symmetry of exemplary cuisine, a distinctive-yet-accessible wine list, consummate service, and a warm, inviting atmosphere.

  • The Boulevard wine program will feature wines made with grapes grown organically, biodynamically, and fermented using naturally-occurring yeast.

  • When patrons pull up a seat at Boulevard’s oyster bar, they’re truly in the court of the oyster king. “Oyster Bob” Skinner joins the team after 28 years at Joe Fortes Seafood & Chop House.

Boulevard Kitchen & Oyster Bar

Shuck and awe.

New to the Sutton Place Hotel is Boulevard Kitchen & Oyster Bar. The restaurant is the latest addition to Vancouver’s dining scene, and a real beauty. The 290-seat room reflects an intersection between a traditional European Bistro and a more modern, bespoke design aesthetic. If the stylish dining room, seated oyster bar, craft-cocktail and champagne bar, vintage-style lounge, private dining room, and expansive wrap-around outdoor patio weren’t enough, Boulevard will also serve as a home-away-from-home to seasoned industry veterans.

Executive chef Alex Chen returns to his hometown of Vancouver after six years at the Beverly Hills Hotel and with a top ten finish at the prestigious Bocuse d’Or culinary competition in Lyon, France last year. Joining Chen: a blue-chip front of house team, including Steve Edwards, director of operations; Brian Hopkins, Maître d’; and Justin Taylor, bar manager. A fixture at Joe Fortes Seafood & Chop House for nearly three decades, “Oyster Bob” Skinner will also oversee the expansive Oyster Bar.

Photos by Joshua McVeity.

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Post Date:

July 8, 2014

Updated:

July 17, 2014