Print

VANCOUVER, BC (April 30, 2019)Boulevard Kitchen & Oyster Bar further cemented its role in Vancouver’s culinary landscape when it claimed its second consecutive nods for Best Seafood and Best Upscale Restaurant while adding Best Dessert and a Premier Crew designation for Executive General Manager and Wine Director JP Potters at the 30th annual Vancouver Magazine Restaurant Awards held last night at the Sheraton Wall Centre.

The judges first honoured Executive Pastry Chef Kenta Takahashi and his team in the category of Best Dessert, awarding them the gold medal “for creations like the genre-bending fromage blanc, a cheese mousse and soufflé mash-up topped with shortbread crumble and served with fresh raspberry sorbet.”

Boulevard — which was recently singled out as one of Canada’s 100 Best Restaurants for 2019 and earned the Best Hotel Dining nod at the 2019 Where to Dine Vancouver Awards — continued its winning streak with gold awards in the Best Seafood and Best Upscale Restaurant categories for the second consecutive year at the annual ceremony. 

“…Boulevard does so many things right that sometimes it’s easy to forget that it’s first and foremost a seafood restaurant,” stated the magazine in its 2019 awards issue. “But our judges didn’t forget, and they rewarded chefs Alex Chen and Roger Ma (and perhaps the most talented team of sous-chefs in town) for their innovative take on all things fish … When the two are working in tandem, there’s no one who’s cooking with more finesse or ambition.”

Boulevard’s Executive General Manager and Wine Director JP Potters was also honoured at the ceremony with a Premier Crew designation. Of Potters, the magazine stated:

“He juggles the myriad demands of a large hotel restaurant with ease, seamlessly shuttling back and forth between large group events and couples enjoying intimate chef’s tasting menus à deux, making sure all is on point and helping navigate the voluminous wine list.”

Potters, who worked at top restaurants such as Whistler’s Araxi Restaurant & Oyster Bar and Toronto’s Spoke Club, George Restaurant and Susur before joining the Boulevard team in 2017, ascribed full credit to his front- and back-of-house teams at Boulevard.

“We are open for breakfast, lunch and dinner and it’s consistent from open to close thanks to our culinary, bar and service teams,” said Potters. “We are just very happy to have a platform where we can tell a story about great service, great food and the great things that come from British Columbia, and we never lose sight of how important it is to relate that story on every plate and in every glass.”

The Vancouver Magazine Restaurant Awards are judged by a panel of leading culinary experts and critics and handed out at a formal award show that gathers together the best and brightest of the local hospitality scene. A full list of the winners from the 2019 edition of the annual awards is available at vanmag.com.