Celebrating Our Ocean's Harvest
“Frank Pabst’s ‘Unsung Heroes’… sings virtuously to the merits of sea urchin with ponzu sauce, or crunchy herring roe on kelp with wispy bonito flakes, or line-caught ling.”
Vancouver magazine, 2007
“Yoshihiro Tabo's sushi is outstanding, and executive chef Frank Pabst displays a Japanese restraint and aesthetic in his treatment of the freshest possible fish.”
Georgia Straight, Golden Plate Critic’s Picks, 2007
“The fish are still flopping just before they reach your table at this bustling seafood hot spot where the top-notch raw bar, amazing tower of crustaceans and innovative sushi are a religious experience.“
Zagat Guide Vancouver, 2006
“Since opening in the fall of 2000 this Blue Water Cafe in Yaletown has become one of Vancouver’s hottest restaurants. If you had to describe this busy, buzzy place in one word it would be fresh, as in fresh, seasonal, Pacific seafood.“
Frommers Travel Guide, 2006
“Silver award winner Blue Water Cafe was cited for Frank Pabst’s extremely clean cooking at high volume, some of the best private room dining in the city and a wine and sake list that is fish forward.“
Vancouver magazine, 2006
