Boulevard is where you want to hit the brakes and stop. - Boulevard Kitchen & Oyster Bar Vancouver - Buy Reservations
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😍 5/5 - Boulevard is where you want to hit the brakes and stop.
By 👻 @Ron W., 08/21/2023 3:00 am
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It's a hip happening happening of hip cuisine that's easily accessible and playful with a straight face. Slide by the exotics in the parking lot and dining in the patio and enter the gorgeous foyer of this beautiful space. The decor is muted opulence (can opulence be muted?) of grays, forest green, plush carpeting, and elegant table settings. The Staff is humming and they all look like a young Omar Shariff and Selma Hayek. The whole vibe is conducive to dressing up and stepping up and out. Classy and sassy, it's a perfect spot for a make-up or a break-up and it's exactly what a upscale destination dining could and should be. So, never mind the expense account overload. Every bite is worth every buck. Who goes there? Vancouver's finest, mingling with the World's finest. The finest augmented breasts stuffed in the finest haute couture, along with a sprinkle of we mere mortals, passing through these portals. The Bar: Beautiful and set high. Classic and signature Cocktails plus a heroic wine list. A Bottle of Culmina Gruner Veltner and then A Bartier Brothers Semillon and that was just for me. The Staff: Marcela, a saucy minx a fella could fall for. Winsome, smart, charming, and delightfully funny she was not only a perfect pro server, but a welcome guest at the table. She is a gifted hostess who orchestrated a magnificent meal. The Food: The kitchen was dead serious and exuded the confidence of experts. Simply put, they simply don't know how to make a weak dish out of fish or anything else for that matter. A house made Sour Dough Loaf was required to keep the Fanny Bay, Sunseeker, Atlantic Gem, and Sand Dune Oysters, all 48 of them, company. The Summer Harvest Salad featured farm fresh Cherry Tomatoes, plenty of Okanagan Peaches, a sprinkle of Puffed Rice drizzled with basic Italian Vinaigrette and all as composed as a starlet's photo shoot. C'mon, baby, show me some emotion. The Scallops were flown n form Hokkaido, Japan and were as plumb as a privileged entitled butt. One side was seared and nestled in a Thai Red Curry Sauce, along with lean fat batons of Chaing Mai Sausage, Eggplant, Lemongrass Pilaf, dots of Thai Pesto, a few inch long bites of Green Beasn tangled up like Pick-Up-Stix and topped with crispy Rice Noodles. Complex, yes, but oh so delicious. Every fork full was a happy first date. The Sablefish had a light Soy Glaze, Bull Kelp, razor thin Radish half moons, roasted King Oyster Mushrooms and all settled in a tablespoon or two of Bone Broth Emulsion. This too sounds complicated but if the Sablefish was the star the supporting cast was up to the task showcasing the lead. Do order the special Halibut if it's on offer just for the halibut and sneak in some Cavatelli pasta which tiny hats in Yellow Tomato, Saffron Sauce and then topped with perfect Prawns. And jut because you're on a roll, (or a loaf), ask for the Spinach Gratin, Teh Creamed Corn with crumbeld Spanish Chorizo, and of course, some Pomme Dauphine. Crunchy little ping pong balls they were. Okay, you can't move. What's that have to do with it? It's dessert. Blueberry/Elderberry Cake with tart Lemon Ice Cream and quivering Elderberry Jelly all balanced on a Shortbread Crumble. I am quivering at the thought of it. The streets are closed but Boulevard is open and beckons for a quick return.
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