Blue water cafe raw bar
Blue Water Cafe Seafood Cookbook by Frank T. PabstHeaded by executive chef Frank Pabst—recently named Chef of the Year in the Georgia Straight’s Golden Plate Awards—Vancouver’s multiple-award-winning Blue Water Cafe + Raw Bar features an acclaimed menu with a focus on local and sustainable seafood.
Pabst has helped lead the West Coast food community in promoting sustainability through his support of the Vancouver Aquarium’s Ocean Wise program and his creation of Blue Water Cafe’s “Unsung Heroes” menu. Complementing Pabst’s French-inspired approach to food are the Japanese traditions of Chef Yoshi Tabo, head of the restaurant’s Raw Bar.
In Blue Water Cafe Seafood Cookbook Pabst and Tabo share more than eighty of their exquisite recipes, including Trout with Chanterelle Mushrooms, Baby Leeks, Fava Beans and Potato Cream; Spot Prawns with Samphire and Miso-Yuzu Sauce; Periwinkles with Stinging Nettle Pure and Potato Chips, and Bigeye Tuna Tataki.
Blue Water Cafe for 8 Months
Blue Water Cafe + Raw Bar
Came here after reading a few TA and other reviews. The food and service was fantastic. All seafood was fresh and cooked to perfection Go early as the wine list might take about 30 minutes to get through! We had a bit of fun watching I went without reservation quite early for dinner on a weekday. The bar is very nice and also very nicely taken care of. Great collection of fresh pacific oysters and coresponding wines
Restaurant: Daily 5pmpm Bar: Daily pm-1am. Follow 10Best Like 10Best. Espana Restaurant. Miku Restaurant. Les Faux Bourgeois. Phnom Penh. Ancora Waterfront Dining and Patio.
Blue Water Cafe, Vancouver Picture: Blue Water Cafe & Raw Bar - Check out TripAdvisor members' candid photos and videos.
she walks in beauty song
When I first met Sarah and Vlad the love between them was evident from the moment they walked into the coffee shop for our consultation and I instantly fell in love with them and their wedding vision. I LOVE transforming a space and creating a personalized intimate wedding that leave guests in awe.
Love the sable fish, it is my favorite thing on their menu. Still my favorite go to seafood restaurant in the city. Expecially nice when you can sit on the patio. Delicious and nice bar. Great for date or client dinner. Good location.
All our seafood is delivered to our kitchen daily and only the absolute freshest, exceptional quality fish and shellfish are selected. Most of them are line caught, trap caught or sustainably farmed in our region. Our commitment is to procure and serve responsibly sourced seafood without compromising our ocean habitat. Seasonal Mixed Greens fresh ricotta crostini, pickled golden beets, red beet jelly, white balsamic, poppy seeds Out of the Water All our seafood is delivered to our kitchen daily and only the absolute freshest, exceptional quality fish and shellfish are selected. Char braised leeks, fennel, wakame seaweed, dungeness crab trout caviar and pearl couscous
The subject who is truly loyal to the Chief Magistrate will neither advise nor submit to arbitrary measures. Hope springs eternal. This swish Yaletown hot spot sparkles with sterling credentials. Part of the esteemed Top Table group that includes West, CinCin and Whistler's Araxi, it recently won top spot in the seafood category at the Vancouver Magazine Restaurant Awards for the second consecutive year. And now the restaurant has published a hardcover cookbook that's been making me drool late into the night as I pore over its sumptuously photographed showcase of East-meets-West regional fusion recipes. It's been almost four years since I last visited the restaurant and I had forgotten just how chic it is.