Last night I experienced The Boil, joined by my friend Stephanie Stewart this was an exciting dining experience for two. Taking note from The Boils on the East Coast (Atlantic), this experience is all about the seafood, fresh seafood that includes a mix of crab, prawns, clams, mussels, calamari along with potatoes, corn, okra and chorizo, after boiling in the kitchen, the server serves it table-side, tossing with an Old Bay seasoning it is served in the pot for sharing. Before partaking in the cleaning of the shellfish and the eating part of the experience, each guest is a served a tool kit of sorts along with a bib, this is key put on the bib first, then figure out what each of the tools is for (they may want to give everyone a card with a diagram of tools for reference), you are then ready to dig in and start cracking the crab and cleaning the shells, don’t forget to use the bread slices (bread basket is served with The Boil) into the delicious broth at the bottom of the pot. The Boil is only available on Thursday nights and goes for $25 per person and is served for 2 people to share. (note: if you or your guest is lactose intolerant such as my guest Stephanie, make sure to inform your server in advance which is what we did, and everyone gets to enjoy the experience).
We added on one of their salads going with the delicious Waldorf Salad ($12) their take on a waldorf salads with fall greens, apple, pickled grapes, in a walnut vinaigrette (we omitted the Blue Cheese Mousse due to the dairy component). With The Boil we each had a glass of a New Zealand Sauv Blanc, then after The Boil we had some dessert, I had the Fruit Crumble topped with vanilla ice cream; while Stephanie had the Coconut Panna Cotta which is made dairy-free.
This will be a terrific type of meal to enjoy on of their two patios come spring and summer, think The Boil on the patio with a couple of glasses of wine, watching the sun set into the West. Pier 7 Restaurant is located at 25 Wallace Mews on the waterfront in North Vancouver. You make reservations by calling them at 604-929-7437.
By: Richard Wolak