The Ultimate Vancouver Brunch Guide: Boulevard Kitchen & Oyster Bar

Jun 1 2016, 11:02 pm

We’re taking a tasty tour of Vancouver’s many brunches to create The Ultimate Vancouver Brunch Guide. This week we’re indulging in luxurious brunch plates and refreshing summer sippers at Boulevard Kitchen & Oyster Bar. 

Despite being better known for their opulent dinner menu, Boulevard Kitchen & Oyster Bar serves up a delicious and memorable weekend brunch spread, consisting of familiar favourites and creative globally-inspired fare.

Smoked Salmon Tartare (Jess Fleming / Daily Hive)

Smoked Salmon Tartare (Jess Fleming / Daily Hive)

Executive Chef Alex Chen heads the kitchen at European bistro-inspired Boulevard, and come the weekend promises brunch enthusiasts an array of approachable and wonderfully executed meals.

Chen’s brunch menu includes mouthwatering standouts, like Eggs Benedict (with a choice of smoked salmon, roasted mushrooms or back bacon, Hollandaise for $18), Nutella-stuffed French Toast (brioche, toasted hazelnut, vanilla crème Chantilly for $18), Beef Short Rib ‘Croque Madame’ (braised beef short rib, sunny side up egg, béchamel sauce, sourdough bread, fries for $19), and a Korean Rice Bowl (Snake River Farm Wagyu Galbi sausage, kimchi, sunny side up egg, sesame dressing for $22).

Crispy Chicken Wings (Jess Fleming / Daily Hive)

Crispy Chicken Wings (Jess Fleming / Daily Hive)

Also featured on the menu are a variety of appetizers, including a definite highlight and must-order, a plate of Boulevard’s Crispy Chicken Wings ($16). Smothered in a fish sauce caramel, sambal, and garnished with pickled vegetables, these tender meaty wings are finger-licking good.

Diners in the market for seafood should try the Salmon Tartare ($18). Beautifully presented, this light, fresh dish consists of small chunks of smoked Pacific Provider salmon, capers, chives, red onion, crème fraîche
, and bagel chips.

Beef Short Rib 'Croque Madame' (Jess Fleming / Daily Hive)

Beef Short Rib ‘Croque Madame’ (Jess Fleming / Daily Hive)

Dessert plates at Boulevard are always tantalizing, therefore brunch-goers who enjoy ending their meal off with something sweet will be thrilled by the dessert list brought to life by Pastry Chef Jason Pitschke. With so many enticing plates–for example, a decadent chocolate soufflé ($14), a strawberry tatin ($10), and an affogato parfait ($13)–choosing just one dessert is near impossible.

In terms of what’s available at the bar, patrons can expect a range of daytime cocktail features from Bar Manager Justin Taylor.

Nutella Stuffed French Toast (Jess Fleming / Daily Hive)

Nutella Stuffed French Toast (Jess Fleming / Daily Hive)

For a little morning buzz, patrons can choose between the Signature Caesar (Absolut vodka, Walter all-natural craft caesar mix, house spices, grated horseradish, smoked salt rim, smoked oyster – $12), the Hemingway Daiquiri (Havana club 3yr añejo rum, maraschino liqueur, fresh lime, fresh grapefruit, and cane sugar syrup – $13), and the light and bubbly Bellini ($14).

Comprised of Beeferater gin, peach liqueur, white peach puree, Bittered Sling Clingstone Peach bitters, sparkling wine and a violette ice cube, Boulevards’ Bellini is especially good if you’re after a refreshing bubbly summer sipper.

Brunch cocktails (Jess Fleming / Daily Hive)

Brunch cocktails (Jess Fleming / Daily Hive)

Although the food and beverages at Boulevard are a huge factor in luring people to dine-in, so to is the restaurant’s stylish interior, which blends contemporary and traditional design elements. Boulevard’s modern dining room is warm and inviting, and features sleek, bronze fixtures, timber flooring and dark-hued walls.

Radiating a casual elegance, Boulevard is an excellent spot to enjoy a lavish weekend brunch, as is the restaurant’s outdoor patio. The food is excellent, the service gracious and the price point spot on.

Boulevard Kitchen & Oyster Bar

Address: 845 Burrard Street (at the Sutton Place Hotel)
Phone: 604-642-2900
Hours: Brunch served Saturday and Sunday, from 11 a.m. to 3 p.m.

Jess FlemingJess Fleming

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