The GOODS from Blue Water Cafe + Raw Bar

Vancouver, BC | For the past decade Executive Chef Frank Pabst has championed our local sustainable fisheries movement, spotlighting delicious yet under-utilized species. This February, Chef Pabst will present his annual “Unsung Heroes” festival, focusing on seafood such as mackerel, jellyfish and periwinkles. “Once upon a time, these fish were considered a little exotic,” Pabst says, “but they’re really about where we live—and truly amazing to work with.” Working in concert with the Vancouver Aquarium’s ‘Ocean Wise’ program, of which Blue Water Cafe is a founding member, Pabst’s objective is to avoid species that are over-fished, or harvested in ways that can damage ocean beds – and introduce diners to fresh experiences and new flavours. “Our real goal is to bring further awareness to these fine ingredients and make them more accessible to our guests, while trying to protect and conserve our marine ecosystems” he says. His menu will cater to both the “Unsung Hero” connoisseur as well as guests looking to try something different for the first time. Certain menu items will return by popular demand, such as Sea Urchin Scallop Mousse with Ponzu Jelly, Periwinkles poached in Kombu Dashi, and Jellyfish with Pork Jowl and Lotus Root. 10% of proceeds will be donated to the Ocean Wise sustainable seafood program.

1095 Hamilton St. | Vancouver, BC | V6B 5T4 | MAP
Voice: 604-688-8078
Web: bluewatercafe.net
Email: [email protected]

Gallery

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Hours

Dinner 5pm – 11pm
Late Menu – 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
Keith Trusler, Bar Manager
Tara Thom, Restaurant Manager

About Blue Water Cafe + Raw Bar

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

Blue 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

“Blue Water Cafe is the room you’d take an out-of-town visitor who wanted to experience the embodiment of Vancouver’s culinary sensibility.”
Vancouver magazine, 2011
“Consistent freshness, high quality, and meticulous preparation are the hallmarks of this Yaletown institution.”
Vancouver magazine, Eating + Drinking Guide, 2011
“Blue Water Cafe in Yaletown will satisfy any raw or seafood craving.”
National Geographic Traveller UK, 2011
“There are no words to describe dining on a multi-course, tailor-made seafood menu overseen by acclaimed Vancouver chef Frank Pabst on a heated patio on a beautiful summer’s night.”
Toronto Sun, 2010
“For local seafood perfectly prepared, hit Yaletown’s swanky Blue Water Cafe.”
The UK Independent, 2010
“Executive chef Frank Pabst dazzles, as he has for years, with his stellar menu highlighting locally sourced, sustainable seafood.”…”Add to the mix a burgeoning cocktail program and a knockout wine list, courtesy of award-winning wine director Andrea Vescovi. Marry all that with seamless front-of-house service and it adds up to a superlative dining experience.”
Vancouver magazine, 2010

Awards

Best Restaurant, Gold
Best Seafood, Gold
Best Japanese, Honourable Mention
Vancouver Magazine Restaurant Awards, 2011

Best Seafood
Best Fish & Shellfish
Georgia Straight Golden Plate Awards, 2011

Wine List Award, Platinum (Best Overall)
Vancouver Playhouse International Wine Festival, 2011

Four Diamond Award
AAA, 2010

‘Best of’ Award of Excellence
Wine Spectator, 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

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