Blueacre Seafood

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.

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).

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.

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.

Blueacre Seafood 1700 7th Ave. Seattle, WA 98101 206-659-0737 www.blueacreseafood.com   Steelhead Diner 95 Pine St. Seattle, WA 98101 206-625-0129 www.steelheaddiner.com

May 2010

Click here to read part 1

 * Brian O'Connor is now with Huxley-Wallace Collection and is starting his own
    project as well.
** Derian Anderson left in 2011-2012.