How One Menu Changed the Way Diners Think About Seafood
When Executive Chef Frank Pabst first introduced Unsung Heroes, longevity was not the objective. The idea emerged organically from his early years at Blue Water Cafe, shaped by his European training and familiarity with ingredients that were widely respected abroad but largely absent from local menus. Rather than introducing those species directly into the restaurant’s core offerings, Pabst saw an opportunity to create a platform that would invite exploration and dialogue before acceptance.
Originally launched as a structured tasting menu, Unsung Heroes quickly evolved in response to guest behaviour. Pabst and his team shifted toward a more flexible, share-driven format that allowed diners to engage with the dishes on their own terms. The result was an experience that complemented the main menu rather than replaced it, encouraging curiosity without obligation and conversation without pressure.
Looking back, the scale of what Unsung Heroes became was never part of the plan. “When I created Unsung Heroes, I did not imagine it would become a 20-year tradition,” Pabst says. “That was never part of my thinking at the beginning.” What began as an experiment ultimately became one of Vancouver’s most anticipated annual dining events, and a defining expression of Blue Water Cafe’s philosophy.
Located in the heart of historic Yaletown, Blue Water Cafe has spent the past 25 years defining Vancouver’s seafood dining scene, balancing refined technique with an approachable sense of hospitality. Its open-concept dining room, Japanese Raw Bar and sushi counter, heated patio, and private dining spaces supported a dining experience that felt polished yet welcoming. An expansive wine collection and a consistently awarded wine program further reinforced the restaurant’s standing as a destination for both serious diners and celebratory occasions.
Under Pabst’s leadership since 2003, Blue Water Cafe consistently demonstrated excellence in both sourcing and execution. His philosophy of complexity without complication shaped a kitchen that values restraint as much as creativity, and the restaurant’s long-standing recognition reflected not only culinary achievement, but a sustained commitment to quality, service, and thoughtful evolution within an ever-changing dining landscape.
At the core of Unsung Heroes was a commitment to creativity without intimidation. Ingredients such as smelt, sturgeon liver, and jellyfish appeared on the menu over the years, each approached with intention and balance. “The goal was never to push people away, but to invite curiosity,” Pabst explains. Dishes were designed to spark conversation, allowing guests to question, compare, and share impressions around the table. Some preparations later earned permanent placement on the menu, while others served a more transient purpose, existing simply to expand perspective.
Sustainability remained the constant thread running through the program. Blue Water Cafe is a founding member of the Ocean Wise program and continued to work exclusively with certified sustainable seafood. Each year, 10 percent of proceeds from the Unsung Heroes menu were donated to the Ocean Wise Seafood Program, reinforcing the restaurant’s belief that responsibility extended beyond the plate. “Sustainability is critical to the future of ocean life,” Pabst says, noting that exposure to lesser-known species helped create a more balanced and responsible seafood ecosystem.
Over two decades, the definition of an unsung hero shifted. Species once considered unfamiliar became widely accepted. Octopus is a prime example. “Twenty years ago, it was rarely seen, and now it is widely accepted,” Pabst notes. In recent iterations, the team continued to design dishes, pairing lesser-known seafood with familiar elements, such as octopus served with savoy cabbage, ensuring accessibility remained central to the experience.
At the same time, Unsung Heroes remained responsive to changing sustainability standards. Ingredients featured a decade earlier no longer appeared due to environmental shifts or rising export demand. “There are products we featured ten years ago that we no longer serve because their sustainability has shifted,” Pabst says, citing whelks as one example. Evolution, rather than nostalgia, continued to guide decision-making.
Behind the scenes, each Unsung Heroes menu is months in the making, shaped by research, testing, and a careful balance of creativity and restraint. Global influences, technical precision, and thoughtful sourcing guide the process, with final decisions often coming together in the last weeks. For those who return year after year, Unsung Heroes becomes more than a menu, representing continuity, evolution, and trust in the kitchen’s point of view. It offers a window into Blue Water Cafe’s philosophy, where sustainability, curiosity, and flavour quietly coexist, reinforcing the restaurant’s role as both a leader in seafood dining and a steward of the ocean.