Boulevard Kitchen & Oyster Bar sets a national standard in fine dining and hospitality. Lead by the creative talents of Chef Alex Chen (Iron Chef Champion of 2019) and Chef Roger Ma, Boulevard Kitchen is uncompromising in its showcase of fresh seafood and West Coast fare and has been awarded Canada’s Top 100 Restaurants by Macleans Magazine and voted Best Seafood, Upscale, Service, and Dessert by the Vancouver Magazine Restaurant Awards in 2018 and 2019.

Boulevard’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of international influences. Boulevard’s close proximity to the Pacific Ocean, Okanagan wine country, and nearby farms, fisheries, and ranches align beautifully with Chen’s culinary principle of using the best, locally sourced, farm-fresh ingredients. A crossroads between a classic, European-styled bistro and contemporary bespoke style, the décor embraces local works of art, natural stone, and imported Italian marble, up-cycled, and refurbished antique chandeliers, white oak floors, violin veneer panelling and subtle accents of bronze and gold.

From early morning to late at night, the 290-seat restaurant offers guests a variety of culinary experiences: from the stylish dining room, seated oyster bar and craft-cocktail and champagne bar to the vintage-style lounge, private dining room, and expansive wrap-around patio.

In summer 2018, Boulevard Kitchen & Oyster Bar was awarded the Best Upscale and Best Seafood restaurant at the 29th Vancouver Magazine Restaurant Awards. Along with the restaurant winning big at the annual awards, Alex Chen was appointed Chef of the Year. Chen led Team Canada to a top-10 finish at the 2013 edition of the prestigious Bocuse d’Or in Lyon, France and won the 2015 and 2017 editions of the Gold Medal Plates BC regional culinary competitions as well as the 2018 Canadian Culinary Championships.