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Blueacre Seafood Restaurant Review: Chef Kevin Davis, also the chef-owner of Seattle's Steelhead Diner, and his wife Terresa are gracious hosts, serving up seafood sourced from both coasts, as well as the Gulf, in a way that's accessible to everyone. Start with something from the oyster bar, trusting your friendly, informed 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. The chef’s Louisiana roots are also proudly displayed in one of the best po’ boys this side of New Orleans, not to mention the smoky braised collard greens and golden cakes made with lump crab. Desserts change seasonally, but you might encounter a maple syrup-infused panna cotta, an Italian plum buckle, plus house-made ice creams and sorbets. The limited but thoughtful wine list is American-centric with a range of pricing. Don't miss the annual Maine lobster feast each summer, complete with traditional bibs. Waitstaff is well trained.