Blueacre Seafood

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dorotheak

Joined 8 years ago

"Love Dinner" on February 12, 2012. Tonight we had the most wonderful caviar with hot, buttery, buckwheat blini. Lobster thermador with crab legs added and fresh creamed spinach topped with mashed potatoes with a crispy top. We feel sorry for anyone who missed this Valentine's week special which accompanied the regular menu items. Chef Kevin truly out did himself tonight. His food is always exceptional but this meal was fit for a king and queen. Thank you Kevin and wonderful staff!

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Lorna Yee

Joined 3 years ago

Citysearch Editorial Review. Steelhead Diner chef Kevin Davis’ latest venture, Blueacre Seafood, involves a return home to the former Oceanaire spot downtown where he once worked as executive chef for five years. Brazilian cherry wood paneling, marlin skin-patterned booths and environmentally conscious artwork by local artist Joseph Rossano can be found in this modernized room that seats over a hundred. The menu features one of the more extensive selection of raw oysters in the city, along with a few southern-inspired dishes, like seafood and andouille sausage gumbo or fried green tomatoes. Homage is paid to the bounty of the northwest with Totten Inlet clams, mussels and geoduck, as well as the freshest fish, lobsters and crab from all over the United States. Those who lack a passion for the briny offerings of the sea, never fear: staples like humanely-raised steaks, pork and chicken will please even the finickiest of palates. Post-dinner treats play on our nostalgia for the past, and you might find yourself fighting your son for that last bite of PB&J cake or Whoopie Pie.

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City Confidant

Joined 3 years ago

Quintessential American Seafood. Seattleites know great seafood. No question about that! So we’re positive this mouth-watering seafood restaurant, which opened last week, is sure to make a mark on the local dining scene. Blueacre Seafood has taken over the former Oceanaire and touts Chef Kevin Davis, who will be serving up traditional American seafood dishes—and at a lower price point that its predecessor.

With a menu that changes like the tide, Chef Kevin Davis (also owner of Steelhead Dinner) draws upon the vast array of seafood available from the United States coastal waters, as well as carefully chosen, sustainably-farmed freshwater species, oysters, clams, and mussels.

Some top menu items include 12 different varieties of fresh oysters, The Ultimate Blue Crabcake, Artichoke Crusted Alaskan Halibut, Seafood & Andouille Sausage Gumbo, Black & Bleu Pork Chops and to end the night, chocolate Whoppie Pie.

A trend we’ve notice and truly enjoy at Blueare Seafood (and other local restaurants, as well) is that half and full-sized portions are available on the menu. It’s great to be able to order multiple small dishes to share or for those with small appetites, but also have the option to order larger portions.

If you’re in the mood for seafood, Blueacre Seafood is a sure bet.