West End—To celebrate their first anniversary at the ritzy Sutton Place Hotel on Burrard Street, Boulevard Kitchen & Oyster Bar and Executive Chef Alex Chen are currently holding a weekly Summer Seafood Boil Series full of Southern style comfort food every Sunday night throughout the season—and now extended into September.
Served family style for easy sharing, the deliciously cooked and seasoned boil includes crawfish, jumbo prawns, clams, mussels, Dungeness crab, potatoes, corn, and is served with some tasty bacon and jalapeño jack cheese cornbread. It serves six as a rather tasty and satisfying smörgåsbord of cajun style seafood flavours. It's an obscene amount of food when presented as the dinner also includes a glass of Haywire "The Bub" sparkling wine upon arrival, an iceberg wedge salad to start, and blueberry crumble for dessert.
Originally scheduled to go only throughout summer, Boulevard has extended the seafood boil into September due to popular demand as tickets for the weekly dining series through August quickly sold out after only a week. Tickets for the added September 6, 13, 20, and 27 boils are now on sale.
Be advised, come hungry on an empty stomach and prepare for a mess.
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