Experts' Choice Award Blue Water Cafe
What the experts agree on
Blue Water Cafe is Yaletown's top pick for upscale seafood, with chef Frank Pabst's sustainably-sourced fish and raw bar shining in a converted warehouse space with exposed brick, wood beams, and a lively terrace.
“Locals and tourists alike flock to this stylish converted Yaletown warehouse for locally sourced seafood imaginatively prepared by executive chef Frank Pabst.”
– Concierge
Travel + Leisure "Located in a former warehouse, Blue Water Café serves fresh regional seafood in an industrial-chic dining room designed with exposed ceiling ducts." Full review
BlackBook "With 17 varieties of oysters, a raw bar whose sushi prep is captured on CCTV and service that's a cut well above, it's no wonder NHLers and visiting megastars keep heads turning here."
Gayot15.0
"Executive chef Frank Pabst is a leader in regard to responsible seafood practices." Full review
i
Don't miss the miso saké-glazed sablefish with baby bok choy, edamame, quinoa, shiitake mushrooms and yuzu dashi.
Time Out "Freshly shucked oysters, delicately flavoured sushi and simply prepared seafood in a swanky room." Full review
Rough Guide Star
"One of Yaletown’s most popular fixtures, thanks to the sushi, fish and seafood, and to the attractive terrace and interior."
Fodor's "Executive chef Frank Pabst focuses his menu on both popular and lesser-known local seafood." Full review
Zagat4.6
"“Exquisite seafood, beautifully plated” draws fans to this still “busy” Yaletown “scene” set in an “elegant and spacious” converted warehouse and offering “the finest and freshest from the sea”." Full review
Travel + Leisure "Not exclusively seafood, but the sea is the primary focus here." Full review
Condé Nast Traveler "Located in a converted warehouse with wood-beamed ceilings and exposed bricks, this is Vancouver's go-to spot for upscale seafood." Full review
Eater "Raw from the sushi bar or cooked from the open kitchen, seafood is the star at this Yaletown institution. Widely acknowledged as one of Canada’s leaders in responsible seafood, chef Frank..."
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