Boulevard Kitchen & Oyster Bar, Vancouver

We went for Mother’s Day brunch weekend. Yes, it’s usually a weekend celebration for our family.

Louie salad oregon pink shrimp, local dungeness crab, avocado, soft boiled egg, iceberg lettuce. The salad is so refreshing and healthy. I love seafood so it’s a perfect combination for a light salad. It is the right balance of ingredients and you will feel pretty full because of the avocado.

Bro in law ordered the Korean rice bowl (their version of a bimbimbap) snake river farm wagyu galbi sausage, kimchi, free-range sunny side up egg, sesame dressing
. I didn’t taste this so can’t tell you how it tastes but it’s worth sharing a photo since I wouldn’t order it myself because I like so many other things on the menu! I love the seafood tower but we didn’t order that this time. He finished it so it must be good!


Beef short rib croque madam braised beef short rib, sunny side up egg, béchamel sauce sour dough bread. So simple but so delicious! I am craving this right now!

Mom in law ordered the omelette of the day. I didn’t find this impressive or special. The potatoes looked good though.


Father in law ordered the oeuf en cocotte, d.o.p. san marzano tomato, chorizo, sour dough bread, spinach, crispy onions, 63°C free-range egg. He said it was delicious! The food was served on the cast iron pan which kept it warm the entire time.

The kid gets the kids menu. Burger and fries! It definitely wasn’t a mini sized burger. Good quality ingredients. Look at the cup!


Overall, really enjoyed brunch there. We will be back for our usual seafood tower and we do need to try their Sunday paella nights.

A little history about Chef Alex Chen

“Boulevard’s opening in July 2014 marked Alex’s official return to his hometown of Vancouver after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Alex 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. In 2015, Alex set the gold standard at the 10th annual Gold Medal Plates competition in Victoria, winning the title of regional champion and the honour of representing B.C. at the Canadian Culinary Championships in Kelowna in February of 2016.”

http://boulevardvancouver.ca

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