With a city known for its seafood, it is quite an accomplishment to be the best seafood restaurant around. Blue Water Cafe + Raw Bar incorporates fresh, sustainable seafood into their fine dining. Executive chef Frank Pabst works with local suppliers, bringing guests quality fish and shellfish. Yoshiya Maruyama, the Raw Bar chef, takes inspiration from Japanese cuisine, emphasizing pure and unique flavors.
The eatery was named the “Best Seafood” restaurant for the seventh consecutive time by Vancouver Magazine. The kitchen has two live tanks filled with the daily catches, including Alaskan King crab, Dungeness crab, Atlantic lobster, spiny lobster, spot prawn, sea urchin, geoduck, and more.
The restaurant bakes their bread every morning and serves them with roasted red pepper or chickpea spread and seaweed butter. The “BC Tasting for Two” has an assortment of seafood, from scallop ceviche to smoked sockeye salmon terrine. The “Unsung Heroes,” which features underappreciated fish is a dish not to miss. Non-seafood-lovers have some options, such as the Kobe-style beef short ribs that are braised in coffee ancho chile sauce.
-- Vivian Mac