Seattle Tales 2 – Blueacre

On March 19, Davis opened a second downtown Seattle restaurant, Blueacre Seafood, in the space formerly occupied by popular Oceanaire, (which Davis helped open years ago and where he and his Australian wife, Terresa, both spent years working).

After Blueacre opened, his first restaurant Steelhead Diner will largely have to do without his presence. It is now overseen by his best lieutenant, newly minted chef de cuisine Anthony Polizzi, who is already a three-year veteran of Kevin’s line.

Will the Steelhead Diner’s beautiful fish and chips made from true cod, jacketed in a batter of Kilt Lifter Scotch ale, which Kevin cooked so perfectly still be? Time will tell, but Kevin has a HUGE investment in the success of Blueacre in a down economy. It’s time to support an excellent local chef!

The multi-million dollar restaurant space created by the Minneapolis chain which had owned Oceanaire is not going to waste. The landlord approached Kevin and offered him the chance to take it over. It’s so avante garde that Kevin’s soon-to-be-a-lawyer-and-a-mother wife, Terresa, moved heaven-and-hell to make it happen.

So, in a strange irony, Kevin is now returning to his favorite, fabulous kitchen, where he worked from day one for Oceanaire during its first 5 years, but now is his own-master there. It takes courage to think that big and have that confidence. But, many feel Kevin is an extraordinary chef, so when you come to Seattle, try out his food!

He’s savvy enough to know that he has to get the locals on-board, and fish is the foundation of all Northwest Cuisine, but Kevin’s is a blend of all his eclectic experiences, living all over the world. The Louisiana native has worked at some of the nation’s best-known restaurants — from Arnaud’s in New Orleans’ French Quarter to Tra Vigne in California’s Napa Valley, as well as restaurants in Paris and Adelaide, Australia.

In décor, Blueacre is warm and friendly, and there are a few things on the menu that seem continue favorites from Oceanaire, particularly the potatoes Minneapolis, oysters Rockefeller and the actual physical appearance of the Blueacre menu.

Steelhead Diner is also represented in Blueacre’s upscale “diner” motif, and with the already-famous Kevin Davis lump crabmeat crabcake, Clams in purgatory and several other S.D. menu items that will be familiar to fans of Kevin’s first cafe.

Appetizers examples at Blueacre: your choices run the gamut from the red chili Point Judith squid with Thai basil, Serrano chilies, garlic, ginger and orange to the ultimate blue crabcake with miner’s lettuce and tangy mustard lime, Crispy Alaskan Razor Clams with hot sweet mustard vinaigrette or the quinessential Cajun fried green tomatoes with creole remoulade, and many more.

Salad examples: Organic baby lettuce salad, dried cherry-rhubarb vinaigrette, lavender-infused goat cheese, candied walnuts and Belgian Endive Caesar, charred lemon vinaigrette, shaved dry aged Sonoma jack, fennel croutons — and others.

Next, proceed to the mains

American: Oregon’s Grass-fed (grain-finished) Painted Hills Farms beef burger, smoked Oregon Tillamook cheddar, roasted shiitake mushrooms; Dino’s New Orleans’ Muffaletta, Salumi cured meats, aged American provolone, olive salad; Blackened catfish sandwich, shaved cabbage, Creole mayo, fried pickle and others.

The Briny Sea examples: Rainier battered fish & chips, beer battered Alaskan true cod, tartar, cocktail sauce; Fin and shell fish stew, shrimp, clams, mussels, fin fish, shell pasta, rouille drizzle; Artichoke crusted Alaskan halibut with nettle pesto, fennel and oil-cured olives – which is a Chef’s favorite; a whole Dungeness crab with grilled bread, roasted garlic, basil, orange zest and drizzled with rouille (a thick roasted red pepper sauce); farm-raised Texas redfish which is grilled in the skin and topped off with citrus, garlic and fresh herbs, and more choices.

Vegetarian examples: Get details e.g. the “meatloaf” is more like a vegetarian lasagne, and is a small portion. Bluebird Farms faro burger, arugula, garam masala aioli, feta; Frank’s veggie meatloaf, green salad, broken tomato vinaigrette; Brown rice jambalaya, roasted vegetable hash, Creole sauce.

Desserts: If you can find the room — Lemon meringue pie, pink lemonade gelee, lemon curd, poppy seed anglaise; Fluffernutter, peanut butter ice cream, marshmallow; Whoopie pie, chocolate cake, chocolate creamy filling, Coco Jacks.

Many of the seafood entrees can be ordered in half-portions for about eight bucks less. At the moment at Blueacre, nothing costs more than $28.95. There, the mostly-seafood menu is executed with finesse and you will likely have a sense that the people cooking your food genuinely want to nourish you and desire to create an experience different from any other place in Seattle.

Enjoy!

Blueacre
Neighborhood: Belltown
1700 7th Ave (between Olive Way & Stewart St)
Seattle, WA 98101
(206) 659-0737
Blueacre Seafood
Price Range: $$$
Accepts Credit Cards: Yes
Parking: Street, Discounted parking in 1700 7th Avenue building
Attire: Casual
Good for Groups: Yes
Good for Kids: Yes
Takes Reservations: Yes
Delivery: No
Take-out: Yes
Waiter Service: Yes
Wheelchair Accessible: Yes
Outdoor Seating: No
Good for: Dinner
Alcohol: Full Bar

Lunch and dinner daily 11 a.m.-10 p.m.
Holiday closures: Thanksgiving and Christmas Day

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