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Blueacre Seafood
Affordable seafood
Last month, we introduced you to the new restaurant opened by
Steelhead Diner owners Chef Kevin and Terresa Davis. This month, we’re
sharing background on the physical space and staff.
 Cherry
wood walls and dividers remain from the previous tenant, wood floors
have been darkened, a large window on the kitchen has been added and
shutters have been taken down. Bright blue and green painted walls put a
spring in your step. Architect Elizabeth Grace, who also designed
Steelhead Diner, has captured the essence of what Kevin and Terresa
wanted for Blueacre. The bar has been enlarged to allow for table and
booth seating while keeping the long bar for slurping of both oysters
and beverages. A butterfly motif can be found throughout the restaurant,
symbolizing transformation. "Everyone can relate to the metamorphosis
theme," says Terresa. "All of us have gone through something and come
out on the other side." Beautiful blue butterfly wall art in the bar
includes butterfly DNA wording. Tabletops feature a blown-up version of
the wall art. The logo light on a dining room wall is actually filled
with the butterfly art with DNA wording surrounding it.
 With
two restaurants to run and twin boys born in late April, Kevin and
Terresa are no less obsessed with detail than before, but definitely
delegating more. For pretty much the first two years of Steelhead Diner,
Kevin had a hand in and an eye on every plate that left the kitchen and
Terresa, despite being in law school and externing at the King County
Prosecutor’s Office, ran the front of the house. They’ve surrounded
themselves with wonderful teams at both restaurants. Steelhead Diner is
under the daily care of chef de cuisine Anthony Polizzi who has been
there nearly the full three years of its existence. He and Chef Kevin
have worked side by side the entire time, creating a seamless
transition. Anthony started his restaurant career in his home state of
New York and continued it after moving to Seattle in 2004. He obtained
his Culinary Arts Degree in 2006 from the Art Institute of Seattle and
worked at various venues around town before being hired at Steelhead
Diner in 2007. Tianna Garrett, a Napa native and restaurant veteran, has
taken over Terresa’s day-to-day duties as general manager. Tianna has
also been at Steelhead nearly three years.
Photo above: Steelhead Diner Chef de Cuisine Anthony Polizzi
 At
Blueacre, chef de cuisine Brian O’Connor is in the kitchen with Chef
Kevin. Brian completed the culinary program at Baltimore International
Culinary College when he was 19 and has worked at restaurants in D.C.,
Florida, San Francisco, San Diego and Seattle. His most recent stint was
at Sutro’s at The Cliff House in San Francisco. Like Kevin and Anthony,
he is passionate about food, learning about food, talking about food,
eating food… General manager and director of the wine program, Bruce
Sturgeon, is an industry alum with history in California and Colorado, a
deep interest and experience with wine and an 18-year career at Wild
Ginger (where he met Terresa when she was operations manager).
Photo above: Blueacre General Manager Bruce Sturgeon
 Derian
Anderson has created the desserts at both Steelhead Diner and Blueacre.
Her whimsical American desserts at Blueacre are packed with flavor—a
must-try is the Angel Food cake with rhubarb butter.
Photo at left: Blueacre Chef de Cuisine Brian O'Connor (left) and
dessert master Derian Anderson (right)
Blueacre’s price point is one that allows guests to return
frequently. "We want this restaurant to be one that everyone can enjoy;
you shouldn’t have to take out a second mortgage to have a nice meal,"
says Kevin.
In addition to their dinner menu, they have a separate lunch menu and
a weekend brunch menu. Open at 11 a.m. daily, Blueacre is a great place
for lunch, an afternoon snack or happy hour. Shared plates, appetizers,
oysters from the fresh bar, brunch, full-on meals--guests can make the
menu their own.
Terresa and Kevin have lived and worked in many places, but have
settled on Seattle as home. Two restaurants, two babies, a house.
They’re here to stay and we’re pretty pleased about it.
May 2010 |
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Blueacre
Seafood