Author: liablinsuncheo1984

Based out of Toronto, The Captain’s Boil has expanded rapidly in its relatively short 5 years of existence. As of this writing, they have 21 locations right across Canada from Nova Scotia to BC. Metro Vancouver is home to 3: Their first BC location opened...in Richmond (2016); their second location is on Kingsway in Vancouver (2017); and their newest location can be found on trendy Robson Street (2018). The Captain’s Boil also had locations on Cambie Street in Vancouver and in the city of Coquitlam; however, these were short-lived ventures for whatever reason. My partner and I patronized the Robson location. The Captain’s Boil follows in the same tradition as So Crab So Good (RIP, 2012-2020) and The Holy Crab (RIP, 2017-2020); that is to say, the dining experience is premised upon the Louisiana seafood boil concept . . . except with a unique variation: Here, you can indulge in the “ragin’ Cajun” flavours but they’ll be influenced by Asian-inspired spices. I think Foodgressing captures the essence of The Captain’s Boil exceptionally well: “The recipes were inspired by Asian Fishermen who immigrated to the US Gulf Coast during the 70s and gave traditional Louisiana Creole-inspired crawfish boil a twist by adding Asian spices and aromatics." In short, the experience is that of a seafood boil, yes, but the sauces and spices on offer complement – and enhance – one’s meal. I was excited to try The Captain’s Boil, especially after hearing (and reading) good things about it. The anticipation to dine here was further heightened, for me, following the closure of the two aforementioned “seafood boil” restaurants. How would The Captain’s Boil compare? Would it measure up? Or would it be lacking? Well, first things first. The interior of The Captain’s Boil is kind of fun – what with the nautical ropes on the ceiling and the contemporary light fixtures – and hints at the all-hands on deck experience you’re about to partake in. After all, we’re in a seafood restaurant, so why not set the mood? The seating is a mix of long booths, tables and chairs with neutral colour tones. The tables were well spaced to comply with current COVID safety protocols and our server wore a mask throughout the dinner service. I’ve said it before and I’ll say it again: It’s nice to see a restaurant take staff and patron safety seriously during these difficult times. Ordering at The Captain’s Boil is simple and very much in line with other “seafood boil” restaurants I’ve visited: 1) Select your catch (type of seafood); 2) Choose your flavour (sauce or sauces you want); and, 3) Choose your spice level. We ordered a pound of shrimp and an Alaskan King Crab leg. We also ordered a couple of side dishes to go with our meal: Potatoes and delightful sausage meat. For sauce, we opted to go for the “Captain’s Boil” mix, which combines all three flavours – lemon pepper, Cajun and garlic sauce – into a beautiful single sauce. Our spice level was “medium.” All of the food arrived in biodegradable plastic bags which, I admit, surprised me a little. I was expecting something akin to the Holy Crab whereby your food was brought out in lined buckets. Nevertheless, it was still a most enjoyable experience. The moment you open the bag, you’re hit with the complex and mouth-watering aromas of seafood and spice. And here’s where the fun really begins. You can spill the contents out onto the table (which is lined with paper), or just take your bounty out of the bag as you see fit. Regardless of which method you choose, the point is you’ll be getting up close and personal with your meal – using your hands more than any utensil or tool. Our shrimp and crab leg were cooked exceptionally well and I loved how the spices complemented, rather than overpowered, the more subtle flavours of the seafood. Our sides were nice, too, but I’ll be honest . . . they were much more of an afterthought to me and I only ate them because I didn’t want to waste food! If I had to complain about anything, it would be that I feel the price (even alleged “market price”) for the Alaskan crab was a bit much. $68.99 for 1 leg and a small claw is pretty questionable value for money, and I’m someone quite familiar with this kind of crab – I know it’s a premium product (depending on type). That minor gripe notwithstanding, we very much enjoyed our meal and would come back again! FOOD: 5/5 SERVICE: 5/5 VALUE: 4/5 RECOMMENDATION: I read an interesting review of The Captain’s Boil by Jon Sufrin. He was writing about a Toronto location and struck me as one of those people who pens negativity for the sake of negativity: “There were no tongs provided [. . .] or anything else [. . . .] maybe there are lots of people out there who have never tasted good seafood.” A seafood boil is meant to be a hands-on experience. If you want a thin filet of halibut topped with a lemon wedge, go to a formal seafood restaurant. If, on the other hand, you want messy – yet tasty – fun come to The Captain’s Boil. Its unique atmosphere and food presentation makes for a gastronomic delight! Highly recommended! PS: If you found this review helpful in any way please consider hitting the "helpful" button!More