about
us
If there is one thing that Seattleites know,
it’s seafood. And finally, we have the quintessential American
seafood restaurant, Blueacre Seafood. Chef Kevin and Terresa Davis,
owners of Steelhead Diner, are passionate seafood lovers themselves
and having secured the opulent Oceanaire property on 7th and Olive,
the Davis duo has transformed the space into a fresher, more approachable seafood destination. “This used to be a place where
expense accounts reigned and champagne flowed. People came to celebrate
and spend big. We want everyone to be able to visit us, whenever
they want, without having to take out a second mortgage,” smiles
Davis.
Blueacre 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. Full and half portions are available on a single menu for
lunch and dinner. “Blueacre is a showcase of what’s great about the
U.S.,” says Terresa.
Unconstrained by genres, the food, music
and atmosphere will be designed to inspire emotion. “The true
gems on
the menu will be wild, sustainably-caught species given the respect they
deserve,” explains Chef Kevin. In addition to all things aquatic, the
menu includes farm-fresh meat, game, poultry, vegetables and
artisanal cheeses. Classic handmade cocktails will be shaken in a
comfortable bar well stocked with American spirits, craft beers on
tap and an American wine list.
Brushed nickel accents, rich wood
panels and warm leather booths reflect Blueacre’s American seafood
heritage. While Steelhead Diner shows elements of Kevin’s personality,
Blueacre is prompted more by Terresa’s experiences, including her
ties to the legal community from her three years of law school at
Seattle University and the restaurant’s close physical proximity to the
Federal Courthouse. In fact, the name Blueacre is a play on the
generic legal term for property, “Blackacre.”
“Blueacre,” says
Davis, “is our vision of responsible, approachable, amazing seafood. We
want to transform this location’s former luxury seafood concept into
something vibrant and beautiful that everyone can enjoy.”
Key Individuals
Chef/Partner Kevin
Davis
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Executive Chef/Owner, Steelhead Diner,
2007-present
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Executive Chef, The Oceanaire Seafood
Room, 2001-2006
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Executive Chef, Sazerac Restaurant,
1999-2001
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Executive Sous Chef, Tra Vigne, Napa,
1997-1999
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Executive Chef, Arnaud’s, New Orleans,
1991-1996
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Executive Chef, Bacall’s Restaurant,
Adelaide, South Australia, 1989-1991
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Committed to sustainable fishing practices
and being a good citizen of the planet
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Fly fishing enthusiast
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Avid long distance runner and eater
General
Manager/Partner Terresa Davis
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Owner/General Manager, Steelhead Diner,
2007-present
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Accountant, Tom Douglas Restaurants,
2005-2006
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Accountant, Oceanaire, Inc., 2002-2005
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Operations Manager, Wild Ginger, 1999-2002
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General Manager/Partner, Cajun Crawfish
House Inc., New Orleans, 1992-1997
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Bacall’s Restaurant, Adelaide, South
Australia
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Completed Accounting degree at Seattle
Pacific University spring 2007
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Working on law degree at Seattle
University
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Avid long distance runner and eater
Location
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1700 7th Avenue in downtown
Seattle, Washington
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Walking distance to the Seattle
waterfront, Belltown and Pike Place Market
Size
Private Dining
Cuisine
All American:
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Seafood
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Sourced and purchased seasonal wild fish
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Fresh water fish
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Meat, poultry, cheese, produce
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Artisanal cheese
Beverages
Hours of Operation
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Lunch and dinner daily 11 a.m.-10 p.m.
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Saturday and Sunday Brunch
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Happy Hour Monday-Sunday 3-6 p.m.
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Holiday closures: Thanksgiving and
Christmas Day
Parking
Payment Options
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