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    An Interview With Terresa Davis Regarding The Blueacre Concept:
    The Blueacre space was built in 2001, and initially housed a beautiful high-end seafood restaurant called The Oceanaire Seafood Room. Kevin was the opening chef of Oceanaire and did an amazing job of creating a seafood powerhouse in a city not typically friendly to large corporate ventures. I also worked for Oceanaire as their accountant from 2002-2004.Box Lunch

    In 2006, after five very successful years, Oceanaire decided to take it's company public and began to put into motion the process of obtaining VC financing. This dramatically changed the operations and focus of the company. Although it was heartbreaking to leave something he had helped to create, Kevin and I decided to leave Oceanaire and open our own restaurant, the Steelhead Diner, in the Pike Place Market. Steelhead was an instant success, due in most part to Kevin's endless culinary talent and wide audience appeal. For my part, I have an accounting degree and a law degree, so I hold up the business end while running operations and marketing.

    In 2010, Oceanaire Seattle closed it’s doors, and we were approached with the suggestion of coming back to the amazing Seventh Street space as its operators.

    It was an offer too tempting to refuse, even in the worst economy of decades. We had talked for years about opening a seafood restaurant, and we knew and loved this location.

    During the year we negotiated the lease and renovated the restaurant, I was both finishing law school and pregnant with twins. The butterflies started to appear as a consistent theme of metamorphosis: the end of four long years of study and the emergence of a lawyer, the end of a pregnancy with the birth of our sons, the renovation of a darkly luxurious (deep red) very expensive restaurant into a bright blue sunny (affordable) space where all people and all pocketbooks were welcome. But most of all, the return of my husband to the kitchen that he had built with so much love.

    The colors, music and environment of the restaurant are designed to inspire wonder at the beauty of change, and the beauty of nature. Many people have said the dining room imparts a feeling of being underwater. The blue signifies water, the ocean, a fresh start. The flag motifs are a nod to the America and the fact that we source 100% U.S. seafood. Why? Because America has the most rigid sustainability practices in the world.

    The name Blueacre is derived from word Blackacre, which is the generic legal term for property. It is a nod to the legal profession and my time at law school, and also a nod to the lawyers who work at the federal courthouse two doors down from us.

    But Blueacre, as a restaurant concept, is our vision of a sustainable future. An idyllic place or state where fish are managed responsibly and our oceans and waters are safe from harm.

    Chef/Partner Kevin Davis
    • Executive Chef/Owner, Blueacre Seafood, 2010-present
    • Executive Chef/Owner, Steelhead Diner, 2007-present
    • Executive Chef, The Oceanaire Seafood Room, 2001-2006
    • Executive Chef, Sazerac Restaurant, 1999-2001
    • Executive Sous Chef, Tra Vigne, Napa, 1997-1999
    • Executive Chef, Arnaud’s, New Orleans, 1991-1996
    • Executive Chef, Bacall’s Restaurant, Adelaide, South Australia, 1989-1991
    • Committed to sustainable fishing practices and being a good citizen of the planet
    • Fly fishing enthusiast
    • Avid long distance runner and eater

    CFO/Partner Terresa Davis
    • CFO/Owner, Blueacre Seafood, 2010-present
    • CFO/Owner, Steelhead Diner, 2007-present
    • Accountant, Tom Douglas Restaurants, 2005-2006
    • Accountant, Oceanaire, Inc., 2003-2005
    • Operations Manager, Wild Ginger, 1999-2003
    • General Manager/Partner, Cajun Crawfish House Inc., New Orleans, 1992-1997
    • Bacall’s Restaurant, Adelaide, South Australia
    • Completed Accounting degree at Seattle Pacific University Spring 2007
    • Completed law degree at Seattle University Spring 2011
    • Avid long distance runner and eater

    Location
    • 1700 7th Avenue in downtown Seattle, Washington
    • Walking distance to the Seattle waterfront, Belltown and Pike Place Market

    Size
    • Main dining room seats 200

    Private Dining
    • 1 Fully private Marlin Room holds 10 to 40 people for sit down event.
    • 2 Semi-private meeting rooms hold 8 to 12 for sit down event.

    Cuisine
    All American:
    • Seafood
    • Sourced and purchased seasonal wild fish
    • Fresh water fish
    • Meat, poultry, cheese, produce
    • Artisanal cheese

    Beverages
    • American wine list
    • American craft beer
    • Full bar
    • Large selection of non-alcoholic beverages

    Hours of Operation
    • Lunch and dinner daily 11 a.m.-10 p.m.
    • Saturday and Sunday Brunch
    • Happy Hour Monday-Sunday 3-6 p.m.
    • Holiday closures: Thanksgiving and Christmas Day

    Parking
    • Free Parking in 1700 7th Avenue building after 5pm, or for 10 hours on the weekend,
      with validation.
    • On-street parking
    • Nearby public parking garages

    Payment Options
    • Visa
    • Mastercard
    • Cash
    • American Express
    • Discover

    Photography by Ashley Genevieve

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