Boulevard Kitchen & Oyster Bar Vancouver | Happy Hour Menu

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Boulevard Kitchen & Oyster Bar Vancouver at the Sutton Place Hotel launched a new Happy Hour menu that is available from 3:30 to 5:30 pm! The new Happy Hour menu gives us a new reason to work harder and punch out at the end of the day for some delicious drinks and small-plate specials!

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Boulevard is conveniently located on Burrard Street, adjacent to Joey Burrard, Lululemon and Scotiabank Theatre Vancouver. I personally love the space Boulevard offers. It is beautifully renovated with an expansive dining room, seated oyster bar and a Parsian outdoor patio (weather permitting). It is casually elegant with a touch of sophistication. It is perfect for those business meetings and after work socialites.

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The problem with working in downtown is that sometimes I end up going to the same restaurants and bar that are two steps away from the office. We become creature of habit and forget our options. Boulevard Kitchen is actually just a brisk 5 minute walk away from Bentall 5.


Boulevard Kitchen & Oyster Bar Happy Hour Drink Menu Features:

• Russian Standard Moscow Mule, $5 (pictured above);
• Vodka, Gin and Bourbon Highballs, $5;
• Red Truck Ale, Lager and India Pale Ale by the bottle, $4;
• Granville Island Lager on tap, $5;
• Nichol Vineyard and Estate Winery Wine by the glass, $7.


Personally, I love Moscow Mules. It is so refreshing and a great way to start Happy Hour! Moscow Mules are made with vodka, ginger beer, and lime juice. It’s like a grown up soda!

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Meanwhile, Executive Chef Alex Chen crafted a variety of Happy Hour small-plate selections that are equally as delicious as dinner. A few items will be available throughout the day on their lounge menu or can be ordered as a side to your entree.

Boulevard Kitchen & Oyster Bar Happy Hour Food Menu Features:

  • Buck-a-shuck Oysters $1 each
  • Octopus Ceviche with lime, cilantro, onion, tomato, chipotle tortilla chips $10
  • Heirloom Beet Salad with hazelnut, frill lettuce, white balsamic $9
  • Clam Chowder with smoked black cod, sawmill bay clam, potato, fennel pollen $9
  • Crispy Chicken Wings with fish sauce caramel, sambal chili, pickled vegetables $10
  • Crispy Stuffed Olives with anchovy, ricotta, spiced citrus aioli $6


Buck-a-shuck oysters features a seasonal selection of west & east coast oysters. Served with fresh horseradish, Mignonette sauce, cocktail sauce and creamy white foam sauce.  The oysters are plump and juicy. And if you prefer, option for a seat at the oyster bar.

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Octopus Ceviche 10: octopus morsels with a spicy lime, cilantro, onion, tomato marinade. Served with chipotle tortilla chips. Octopus tastes a lot like calamari, just meatier. But it is important not to overcook it. Otherwise it will taste like rubber. Good thing, the octopus is ‘cooked’ in an acidic marinade without heat. So it remains tender. It is fabulous as a side or topped over tacos.

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Caesar Salad 8: anchovies, shaved parmesan, olive oil crostini. Nowadays, it is very hard to ever see real anchovies in a Caesar salad. Usually it is an emulsified, pre-mixed creamy dressing is usually used instead of a construction of an authentic Caesar salad as Julia Child describes From Julia Child’s Kitchen. So you can imagine, how excited we were when we spotted actual anchovies!

Julia Child recounts how Caesar Cardini (a San Diego resauranteur; not Caesar Augustus by the way) in 1925 made a trip south of the border to Tijuana, Mexico to avoid Prohibition-era laws and created the Caesar salad.

The original Caesar salad, according to Julia, was made with the inner leaves of a romaine lettuce, tossed with olive oil, lemon juice, Parmesan cheese, black pepper, garlic, and eggs that have been boiled for exactly one minute. Julia recounts how “Caesar himself rolled the big cart up to the table, tossed the romaine in a great wooden bowl… I can see him break two eggs over that romaine and roll them in, the greens going all creamy as the eggs flowed over them.

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Heirloom Beet Salad 9: This salad is as pretty as it looks. Even if you are not a fan of beets you will love this salad! Roasted heirloom beets are sweet and enhanced with a splash of white balsamic vinaigrette. It does not have that raw green tastes. Topped with frill lettuce and toasted hazelnut for texture and extra earthiness.

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Crispy Chicken Wings 10: If you are a huge fan of Portland’s Pok Pok chicken wings, than you will love Chef Chen’s fish sauce caramel and sambal chili wings with a crispy double fried batter. Served with pickled vegetables. I love these chicken wings. I love wings in general, but these chicken wings with fish sauce is robustly flavored. Tart and Spicy and goes great with beer!

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Negroni 5: can’t go wrong with an old fashion drink for five dollars!

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Crispy Stuffed Olives 6: These poppers are the perfect finger food. Olives stuffed with anchovies, ricotta and served with spiced citrus aioli. We bet you can’t eat just one.

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Clam Chowder 9: smoked black cod, sawmill bay clams, potato, leek, dill, fennel pollen. A light and creamy clam chowder that is flavorful without tasting too much like the sea. This is perfect for a chilly day or if you just prefer something light to go along with your salad.

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Korean Galbi ‘dog’ 10: Mouth watering hot dog made with American Wagyu beef, pickled cucumber, chili paste, kimchi topped with flash fried onions. So delicious!

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Fresh Hand-Cut Fries 4: What Happy Hour is complete without some crispy fries? Light and non-greasy. I just wished these were bottomless! Served with pepper aioli.

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Happy Hour at Boulevard is one of the best happy hour menu I’ve had in awhile. I love the variety and the Asian inspired fish sauce chicken wings and Wagyu beef Korean hot dog. Most of all, the prices are very reasonable! Given the location, the sophisticated bar and marble high top tables, I will definitely be a regular here! I almost feel guilty for not wanting to share this with you!

What are you doing after work? Join us for Happy Hour between 3:30 to 5:30pm.

Boulevard Kitchen & Oyster Bar on Urbanspoon

Boulevard Kitchen & Oyster Bar
Cuisine: Seafood, Steakhouse, Pacific Northwest

Mon 6:30 am – 11:00 pm
Tue 6:30 am – 11:00 pm
Wed 6:30 am – 11:00 pm
Thu 6:30 am – 11:00 pm
Fri 6:30 am – 11:00 pm
Sat 6:30 am – 11:00 pm
Sun 6:30 am – 11:00 pm

845 Burrard St, Vancouver, BC V6Z 2K7
(604) 642-2900

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