2018 Vancouver Magazine Restaurant Award’s “Chef of the Year,” Chef Alex Chen, is behind this “Best Seafood” and “Best Upscale” restaurant at Sutton Place Hotel, Boulevard Kitchen & Oyster Bar. Big deal, huh!!! No wonder the spectacular meal was satisfying in every way. Service was also impeccable.
There was a lounge next door for us when we came much earlier than our reservation time. This Snake River Farms wagyu beef carpaccio, porcini aioli, pickled shiitakes, marcona almonds, porcini tuille, parmesan was excellent, we ended up ordering two for the four of us..
More loved ones arrived later at this dinner but to respect their desire for privacy, I’m just posting this photo above.
The seafood tower sourced locally was a winner! The freshness of each seafood variety speaks for itself. Every detail so well thought of and executed. It’s hard to top this dish. I think I would have been very satisfied with just this!
Though I must admit, each of the main courses were also well carried out.
- Grilled prime NY steak, parsnip “schnitzel”, red wine braised shallots parsnip puree, red wine jus
- Oceanwise roasted sablefish, broccoli, grilled maitake mushroom, radish, xo sauce
- House-made pasta Casarecce, butternut squash puree, pearl onion, pecorino, nut vierge, croutons
A joyful time to be with loved ones during Christmas. Thank You, Lord.