Captain's Boil continues Lower Mainland expansion with forthcoming Robson, North Vancouver, Surrey spots

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      Canadian seafood boil franchise Captain's Boil is rapidly expanding across the Lower Mainland, with two new locations coming in the near future.

      One of those locations will be at the former Hapa Izakaya space (which closed in 2016) in the West End at 1479 Robson Street, which is being divided into spaces for two new restaurants.

      Davie Street's Ramen Koika is the other establishment preparing to open up another location there, thus adding another entry into the area's cluster of ramen shops.

      Although this second location for this local noodle franchise was originally slated to open in November, Koika owner Caleb Yoondoh Lee (who also formerly owned Japanese Bistro Hatzu) said that the opening has since been postponed to sometime this spring.

      Captain's Boil

      Meanwhile, Captain's Boil is also preparing to open beside it at 1463–1487 Robson Street (in the space that formerly housed Hapa Izakaya's sibling operation, Hapa Ramen).

      The 2,100 square-foot space will offer seating for approximately 92 patrons. The VIP room will seat 10 diners.

      An opening date hasn't been determined yet.

      Captain's Boil is also planning to open a location in North Vancouver at 120 Lonsdale Avenue (at East 1st Street). This 2,765 square-foot restaurant will offer seating for about 110 people, and the VIP room will seat 18 patrons. The opening date is also yet to be announced.

      The Toronto-based seafood franchise launched in 2015 and has since grown to 27 locations across the country. It opened its first location in Richmond (1226–8338 Capstan Way) in 2016, followed by two spots in Vancouver (3309 Kingsway and 3250 Cambie Street).

      Its fourth location opened in Coquitlam at 1111 Ponderosa Street on November 28. The 1,500-square foot space seats 90 guests. 

      But that's not all, for a future location will be launched in Surrey, though a specific address is yet to be announced.

      The restaurant is an Asian-spiced, Cajun seafood boil–style experience that's literally hands-on. Diners wear a bib and are served shellfish and other seafood, such as lobster, crab, clams, shrimp, or mussels, to unshell or disassemble with their fingers.  

      The menu also offers a range of side items, such as Cajun seafood rice, corn, okra, lotus root, chicken tenders, calamari, or fresh oyster platters, as well as sizzling plates featuring fish or chicken teriyaki served with a seafood assortment.

      Captain's Boil