The highly anticipated Coquille Fine Seafood (prounced kaw-kee-yuh), the latest venture of esteemed local chefs Lee Cooper and Jack Chen and partner Nin Rai, has opened in Vancouver’s Gastown neighbourhood, just up the street from award-winning sister restaurant L’Abattoir.
“Jack and I have long been friends on and off the line and Coquille represents a concept that we’ve both had on our minds for a while,” says Cooper. “We saw that there was room for this type of restaurant in Vancouver and wanted to fill that void by offering a modern spin on a classic fish house.”
Taste the best of what Vancouver’s land and sea has to offer with Coquille’s hot and cold plates, salads, sandwiches and crudos, seafood platters, and freshly shucked oysters from the East and West Coast. Indulge in local classics like the BC Spot Prawn Cocktail or the house-named Calamari à la Coquille with chorizo, smoked pepper, and cilantro. Top it all off with a dark chocolate tart with Chantilly cream and cocoa nibs.
Taking the spin on a classic fish house even further is Coquille’s comprehensive beverage program by L’Abattoir alum and bar consultant Shaun Layton, and award-winning Sommelier (and current L’Abattoir Restaurant Director) Lisa Haley. Partner a seafood platter or small plate with a local craft beer, house-made cocktails, or a selection from the notable list of BC and international wines.
Coquille Fine Seafood’s nautically-inspired space—designed by SITU Design’s David Hepworth—serves 100 diners in its dining room, bar, and lounge, evoking the elegance of a 1930s ocean liner with a dash of sea monsters, old whaling ships, and the deep sea. Visit this 4,100-sq.-ft. fresh catch for lunch, dinner, and late-night drinks seven days a week.