GOODS from Boulevard Kitchen & Oyster Bar

Vancouver, BC | The team at Boulevard Kitchen & Oyster Bar is inviting friends and family to gather round and make the most of the holiday season by joining them for special brunch and dinner services on Christmas Eve and Christmas Day as well as New Year’s Eve celebrations with live music to ring in 2018.

CHRISTMAS EVE BRUNCH & DINNER (SATURDAY, DECEMBER 23 & SUNDAY, DECEMBER 24) | Executive Chef Alex Chen and his award-winning kitchen team will unwrap a gourmet culinary Christmas gift for guests by presenting holiday brunch and dinner menus on Saturday, December 23 and Sunday, December 24 from 11 a.m. to 3 p.m. and 5 to 11 p.m. With a set brunch menu, Boulevard will offer highlights like West Coast Oysters, Locally Sourced Charcuterie, Classic Eggs Benedict and a Carving Station for $55 per person plus taxes and gratuity. Dinner service for the weekend will feature an array of à-la-carte options as well as a Holiday Prix Fixe menu with festive additions such as Spiced Pumpkin Soup, Slow Roasted Turkey with all the fixings (brioche stuffing, Yukon gold potato, Brussels sprouts, cranberry sauce, giblet gravy) and Bûche de Noël for $68 per person plus tax and gratuity.

CHRISTMAS DAY BRUNCH & DINNER (MONDAY, DECEMBER 25) | On Christmas Day, Boulevard will mark the occasion with grand buffet brunch and dinner menus offered from 10:30 a.m. to 3 p.m. and 4 to 9:30 p.m. In true West Coast style, the kitchen team will offer a variety of surf-and-turf options such as Albacore Tuna Tataki, Smoked Steelhead Trout and Paella in addition to dishes like Slow-Roasted Prime Striploin, BLVD Porchetta and Roasted Turkey for $88 per person or $49 for children ages three to 12 plus tax and gratuity.

NEW YEAR’S EVE SEATINGS (SUNDAY, DECEMBER 31) | Boulevard will usher in 2018 by hosting a pair of New Year’s Eve dinner services featuring live entertainment in its elegant and expansive dining room. Tickets to the early seating (5 to 6:30 p.m.) offer a three-course menu and live jazz courtesy of the Jennifer Scott Trio for $108 per person plus tax and gratuity. The later seating (8 to 10:30 p.m.) will feature a four-course feast complemented by the jazz, funk and R&B stylings of The Adam Thomas Band, with tickets on offer for $198 per person plus taxes and gratuity. During both services, guests will dine in style with a selection of dishes including Wild BC Side Stripe Shrimp Bisque, Mosaic of Wild Game and Foie Gras Terrine, Dungeness Crab and Burrata Salad, Butter Poached Lobster Tail, Parisienne Gnocchi and White Chocolate Cheesecake with gourmet supplements available such as Seared Foie Gras, Shaved White Alba and Black Perigord Truffles, Japanese A5 Premium Wagyu and Northern Divine Caviar.

Boulevard will also host a special New Year’s Day brunch service on Monday, January 1 from 11 a.m. to 3 p.m.

RESERVATIONS | As seating is limited for Boulevard’s Christmas and New Year’s Eve services, reservations are highly recommended and can be made at 604-642-2900 or online at www.boulevardvancouver.ca/reservations. A credit card is required to book reservations for Christmas Day and New Year’s Eve services and cancellations with less than 48 hours notice for the New Year’s Eve services will be charged full ticket price.

For the latest news about Boulevard, register for the restaurant’s e-newsletter at www.boulevardvancouver.ca, become a fan of /blvdyvr on Facebook or follow @blvdyvr on Twitter and Instagram.

DETAILS

845 Burrard Street | Vancouver, British Columbia | V6Z 2K6
Tel: 604-642-2900 | Email: info@boulevardvancouver.ca
Website: www.boulevardvancouver.ca
Facebook | Twitter | Instagram

Hours: Sunday to Thursday – Dinner until 10:00pm / Bar Service until 12am
Friday and Saturday – Dinner until 11pm / Bar Service until 12am
Weekend Brunch – Saturday and Sunday 10:00am-2:30pm

GALLERY

Photos: Leila Kwok

THE PEOPLE

Alex Chen – Executive Chef
Roger Ma – Chef de Cuisine
Kenta Takahashi – Pastry Chef
Brian Hopkins – Maître D’
JP Potters – General Manager
Isaac Olivier – Assistant General Manager
Shiva Reddy – Sommelier

ABOUT BOULEVARD KITCHEN AND OYSTER BAR

Vancouver’s Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style. With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences.

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 paneling and subtle accents of bronze and gold. 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 outdoor patio, Boulevard offers guests a wide range of culinary experiences — from early morning to late at night.