Since opening its doors at the iconic Sutton Place Hotel a year ago, Boulevard Kitchen & Oyster Bar has quickly carved out a reputation as one of Vancouver’s must-try new restaurants thanks in large part to the celebrated cuisine of Executive Chef Alex Chen.

Returning back to his hometown of Vancouver to open Boulevard Kitchen & Oyster Bar, Chef Alex Chen previously spent six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

The weekend brunch menu is a fairly recent addition to the offerings of Boulevard.  I would say that the items on the menu are seafood-centric and mainly French-inspired, like with the Beef Short Rib Croque Madame ($19), the Louie Salad ($26) with crab and shrimp and the Ouef en Cocotte ($19) made with a perfectly poached 63°C egg.  The Vietnamese Bành Mì Sandwich with Seared Albacore Tuna ($17) would also fall under the category of French-inspired since Vietnam was colonized by the French!

Beef Short Rib Croque Madame ($19) with Braised Beef Short Rib, Sunny Side Up Egg, Béchamel Sauce and Sourdough Bread.

Beef Short Rib Croque Madame ($19) with Braised Beef Short Rib, Sunny Side Up Egg, Béchamel Sauce and Sourdough Bread.

I loved the presentation of the Louie Salad, and how it’s served on half a head of fresh and crispy iceberg lettuce, rather than cut up.  The crab paired with avocado reminds me of having a california sushi roll!

boulevard oyster brunch louie salad

Louie Salad ($26) with Oregon Pink Shrimp, Local Dungeness Crab, Avocado, Soft Boiled Egg, Iceberg Lettuce

The dish which seemed a bit random (although delicious) was the Korean Rice Bowl ($22).  However, this menu item has been so popular that it has been added to the Boulevard lunch menu.

Korean Rice Bowl ($22) with Snake River Farm Wagyu Galbi Sauage, Kimchi, Free-Range Sunny Side Up Eggs, Sesame Dressing.

Korean Rice Bowl ($22) with Snake River Farm Wagyu Galbi Sauage, Kimchi, Free-Range Sunny Side Up Eggs, Sesame Dressing.

Alex Chen’s brunch dishes are complemented by Boulevard Bar Manager Justin Taylor’s daytime cocktail features such as the Hemingway Daiquiri (Havana Añejo 3 Años Rum, maraschino liqueur, fresh lime, fresh grapefruit, cane sugar syrup), the Boulevard Signature Bellini (Beefeater gin, white peach purée, peach liqueur, Bittered Sling Clingstone Peach bitters, sparkling wine, violette ice cube) and the Boulevard Signature Caesar (Absolut vodka, Walter all-natural craft caesar mix, house spices, grated horseradish, smoked salt rim, smoked oyster).

For those of you who don’t like to drink first thing in the morning on an empty stomach, there are also a variety of non-spirited cocktails like The Cypress, shown below:

The Cypress Cocktail (Non-Spirited) with Mountain Berry Tea, Lemon, Honey, Egg whites and Raspberries.

The Cypress Cocktail (Non-Spirited) with Mountain Berry Tea, Lemon, Honey, Egg whites and Raspberries.

For more information about Boulevard Kitchen & Oyster Bar, visit them at 845 Burrard Street in Downtown Vancouver, or see their weekend brunch menu online at: boulevardvancouver.ca.

Click to add a blog post for Boulevard Kitchen & Oyster Bar - The Sutton Place Hotel on Zomato

1 Comment

  1. July 22, 2015 at 4:44 pm — Reply

    Congratulations Mr Chen . Alex and I go back well closing in on twenty something years , You have done well , and hats off to you. Give my best to your family.Yours truly Mark Scott

Leave a reply

Your email address will not be published. Required fields are marked *