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.