Blue Water Cafe + Raw Bar

October 4, 2008.

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DETAILS

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1095 Hamilton St. | Vancouver, BC | V6B 5T4 | MAP
Voice: 604-688-8078
Web: bluewatercafe.net
Email: info@bluewatercafe.net

Gallery

  • Terrace
  • Restaurant interior
  • Private wine room
  • Restaurant interior
  • seafood tower with dungeness crab
  • Blue Water Cafe + Raw Bar
  • sablefish caramelized with soy and sake
  • grilled albacore tuna with bok choy, edamame and shimeji mushrooms
  • tsunami kampachi sashimi
  • Ahi Tuna Roll
  • Sturgeon
  • Swimming Scallops
  • Tuna Tartare

Hours

Dinner 5pm – 11pm
Late Menu 11pm – Midnight
Bar 5pm – 1am
Valet Service 7 nights

Our Team

Frank Pabst, Executive Chef
Raw Bar Chef, Yoshiya Maruyama
Jean-Pierre Sanchez, Pastry Chef
Stephan Cachard, Restaurant Director
Andrea Vescovi, Wine Director
Evelyn Chick, Bar Manager

About Blue Water Cafe + Raw Bar

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Celebrating Our Ocean’s Harvest

An anchor in Vancouver’s culinary landscape, Blue Water Cafe is lauded as the City’s definitive destination for seafood.

Executive Chef Frank Pabst is known for his innovative and brilliantly executed West Coast plates, insisting on using seafood from wild and sustainable harvest.

Enhanced by the intuitive service from Stephan Cachard’s dedicated team, the dynamic dining room provides action views of the opposing ‘East meets West’ kitchen and raw bar. The sweeping main bar leads out to the heated patio and the private wine room holds the extensive award-winning wine and bubble selection

Housed in a handsome brick and beam heritage warehouse conversion, Blue Water Cafe is in the heart of historic Yaletown, the city’s vibrant and hip neighborhood.

The Cookbook

FrankCookbook1Blue Water Cafe Seafood Cookbook

by Frank Pabst $45.00

One of Canada’s leading culinary talents, chef Frank Pabst has made enormous contributions to Vancouver’s culinary landscape. Tenures in Michelin-starred restaurants in Germany and the south of France led Pabst to Blue Water Cafe, Canada’s quintessential seafood restaurant. In Blue Water Cafe Seafood Cookbook, Frank’s signature brand of ‘Unsung Heroes’ sings of the sea, and formerly under-recognized coastal species. Wine pairings from Andrea Vescovi and Chris van Nus, both Vancouver Playhouse International Wine Festival Sommeliers of the Year.

Best Seafood & Fish Book in Canada, Gourmand World Cookbook Awards, 2009

Best Fish & Seafood Cuisine Cookbook, Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Accolades

As one of the first restaurants in Vancouver to partner with Ocean Wise, Yaletown’s Blue Water Cafe is at the helm of this movement.
Air Canada’s enRoute Magazine, 2013

The most admired seafood room in the city.
Macleans Magazine, Canada’s Best Restaurants, 2012

This elegant and sustainably conscious restaurant is a must try.
CBS Seattle, 2012

Frank Pabst is one of Canada’s most accomplished chefs.
Food Network Canada, 2012

Blue Water Café is a great place for fresh and innovative seafood.
Savvy Insider, 2012

In the kitchen, executive chef Frank Pabst runs the show like the culinary master that he is.
24 Hours, 2012

Best Seafood
Georgia Straight Golden Plate Awards, 2013

Wine List Award, Platinum (Best Overall)
Vancouver International Wine Festival, 2013

Top 50, Canada’s Best Restaurants
Maclean’s Magazine, 2012

Best Seafood, Gold
Vancouver Magazine Restaurant Awards, 2012

Best Upscale Restaurant, Silver
Vancouver Magazine Restaurant Awards, 2012

Best Seafood
WHERE Magazine ‘To DIne’ Awards, 2012

Best Seafood
Westender ‘Best of the City’, 2012

Best Seafood
Georgia Straight Golden Plate Awards, 2012

‘Best of’ Award of Excellence
Wine Spectator, 2012

Best Japanese, Honourable Mention
Vancouver Magazine Restaurant Awards, 2011

Four Diamond Award
AAA, 2010

Best Bar (Formal)
Westender Reader’s Choice Awards, 2010

Blue Water Cafe Seafood Cookbook – Best Fish & Seafood Cuisine Cookbook
Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Blue Water Cafe Seafood Cookbook – Best Seafood & Fish Book in Canada
Gourmand World Cookbook Awards, 2009

Awards

As one of the first restaurants in Vancouver to partner with Ocean Wise, Yaletown’s Blue Water Cafe is at the helm of this movement.
Air Canada’s enRoute Magazine, 2013

The most admired seafood room in the city.
Macleans Magazine, Canada’s Best Restaurants, 2012

This elegant and sustainably conscious restaurant is a must try.
CBS Seattle, 2012

Frank Pabst is one of Canada’s most accomplished chefs.
Food Network Canada, 2012

Blue Water Café is a great place for fresh and innovative seafood.
Savvy Insider, 2012

In the kitchen, executive chef Frank Pabst runs the show like the culinary master that he is.
24 Hours, 2012

Best Seafood
Georgia Straight Golden Plate Awards, 2013

Wine List Award, Platinum (Best Overall)
Vancouver International Wine Festival, 2013

Top 50, Canada’s Best Restaurants
Maclean’s Magazine, 2012

Best Seafood, Gold
Vancouver Magazine Restaurant Awards, 2012

Best Upscale Restaurant, Silver
Vancouver Magazine Restaurant Awards, 2012

Best Seafood
WHERE Magazine ‘To DIne’ Awards, 2012

Best Seafood
Westender ‘Best of the City’, 2012

Best Seafood
Georgia Straight Golden Plate Awards, 2012

‘Best of’ Award of Excellence
Wine Spectator, 2012

Best Japanese, Honourable Mention
Vancouver Magazine Restaurant Awards, 2011

Four Diamond Award
AAA, 2010

Best Bar (Formal)
Westender Reader’s Choice Awards, 2010

Blue Water Cafe Seafood Cookbook – Best Fish & Seafood Cuisine Cookbook
Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Blue Water Cafe Seafood Cookbook – Best Seafood & Fish Book in Canada
Gourmand World Cookbook Awards, 2009

The scout Community

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .