Coquille Fine Seafood, Vancouver

Coquille Fine Seafood puts a modern spin on a classic fish house concept. Coquille is the latest project for pedigreed local chefs and co-owners Lee Cooper and Jack Chen. They first began working in the kitchen together a decade ago before teaming up to open L’Abattoir in 2010 with Nin Rai of Truffles Fine Foods, who also joins the ownership team at Coquille. 
Rounding out the team is general manager Liam Todd, previously of L’Abattoir and Nightingale.

From the moment you walk in the door it’s totally about seafood…and most of it is from cold Canadian waters.  From PEI and New Brunswick to B.C.’s Reid and Cortes Islands the oyster list alone is worth the trip.  There’s a classic spot prawn cocktail and mussels en escabeche and even the beef tartare has an oyster emulsion.  Knowing the talent in the kitchen, I’d travel to B.C. just to taste Lee and Jack’s smoked and grilled black cod with pepper and lime.  There’s no finer fish on the coast and at the hands of these master, it’ll be spectacular.

The beverage program, which features an array of local craft beer, house-made cocktails and a notable list of B.C. and international wines, was designed by L’Abattoir alum and bar consultant Shaun Layton as well as current L’Abattoir Restaurant Director Lisa Haley, who was singled out as Sommelier of the Year at the 2017 Vancouver Magazine Restaurant Awards.

Contact Coquille Fine Seafood at the number below to reserve a Food Day Canada table.

Contactez Coquille Fine Seafood directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.

Coquille Fine Seafood
181 Carrall Street,
Vancouver, British Columbia V6B 0R5 

T: 604-558-6009

Image Credits go to Edibilicious Photography and Laura Leyshon.

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