Blueacre Seafood draws upon the vast array of wild seafood available from the United States coastal waters as well as carefully chosen, sustainably-farmed freshwater species, oysters, clams and mussels.
Unconstrained by genres—the food, music and atmosphere are designed to inspire emotion. In addition to all things aquatic, the menu includes farm-fresh meat, game, poultry, and vegetables. Classic handmade cocktails are shaken in a comfortable bar well stocked with American spirits, wine and craft beers on tap.
“Blueacre is our vision of responsible, approachable, amazing seafood. We want our restaurant to convey something vibrant and beautiful that everyone can enjoy”
– Owner and Chef Kevin Davis
In a recent article chronicling the very best of Seattle, Hemisphere Magazine wrote, “Chef Kevin Davis of Blueacre Seafood creates exquisite, complex dishes that leave you giddy with sensory overload”. Combine this with an all-American wine list overseen by local award winning Sommelier Bruce Sturgeon, and our five state of the art banquet facilities are downtown Seattle’s premiere meeting and private event spaces.
– by Gayot.com
Kevin and Teresa Davis (Steelhead Diner) conceived a thoroughly modern downtown fish house that merges class and sass. They stick to U.S. waters, sourcing responsibly caught or