Lunch at Blueacre Seafood/ by Shelley Lance, Blog Editor
Kevin and Terresa Davis’ new venture, Blueacre Seafood, in the old Oceanaire space, is now open to the public, so Robyn, Sean, and I strolled over for lunch to check it out.
A little background: Terresa is a Tom Douglas alumna (from our accounting department). Kevin was the opening chef at the now departed Oceanaire. The Davis’ first restaurant is the popular Steelhead Diner in the Pike Place Market.
Blueacre is a vast restaurant space on 7th and Olive, and Kevin has matched the space with an equally vast menu.
From this menu we chose several delights. The kasu marinated salmon collars (photo top right) make a great starter. Some of the richest, most flavorful flesh of the salmon is nestled in the collar which is often thrown away- and shouldn’t be! The sugar in the kasu marinade browns when grilled, so the collars arrive at the table burnished and beautiful!
I’m a big fan of Kevin’s gumbo (He was a chef in New Orleans for several years, at Arnaud’s no less, so he’s the real deal). Blueacre’s seafood and andouille gumbo (photo top left) did not disappoint; it was dark and deeply flavorful.
A handsomely crispy whole fried catfish (photo 3rd from top) was Robyn’s favorite. Pull pieces of fish off the bone and wrap in lettuce leaves.
We also enjoyed a nice, moist fillet of Texas Redfish (photo 2nd from top)- served “on the half shell,” meaning right in the charred skin (which we were advised not to cut through so as not to get the char and scales on our palate.)
For delicious seafood at lunch or dinner, you’ll want to check out Blueacre soon. I’d like to sit at the posh looking bar (photo bottom) for my next visit. Terresa pointed out that all the Happy Hour cocktails have legal sounding names (like “Diminished Capacity”) which should amuse my husband, Frank, who’s a lawyer and may entice over some legal-eagles from the nearby Courthouse.
RSS Subscribe