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Blueacre Seafood Restaurant Review: Big rooms, sizeable tables and accessible dishes make this seafood restaurant a top choice for business dinners and tourist stops. Chef Kevin Davis, also the chef-owner of Seattle's Steelhead Diner and Orfeo, and his wife Terresa are gracious hosts, serving seafood sourced from both coasts as well as the Gulf in preparations showcasing the best of every species. Start with something from the oyster bar, trusting your server to steer you in the right direction. Signature dishes well worth ordering include the Dungeness crab tater tots; cod encrusted in Tim's Cascade Potato Chips, a local purveyor, paired with frites; and the Southern-fried Draper Valley Farms chicken. Davis’ Louisiana roots are proudly displayed in one of the best po’ boys this side of New Orleans. Other clues to his origins include smoky braised collard greens and golden cakes made with lump crab meat. Desserts change seasonally, and you may encounter a maple syrup-infused panna cotta, an Italian plum buckle, and house-made ice creams and sorbets. The limited but thoughtful wine list is American-centric with a range of prices. Don't miss the annual Maine lobster feast each summer, complete with traditional neck-to-waistline paper bibs.