You have to think that a restaurant where the owners just had twins would welcome kids. Indeed, Blueacre Seafood can accommodate children and large families— in case you’re thinking of weekend brunch for the extended crew. The place also is big enough and the atmosphere lively enough to muffle an occasional screech (or an iPhone video) from a little one. The children’s menu offers familiar dishes, such as pasta shells and cheese, grilled cheese sandwich, fried chicken, and all are made from scratch.
For the adults, the menu is focused on seafood, with an emphasis on sustainable fisheries. You can count on great Alaskan wild-salmon dishes, black cod, halibut, Dungeness crab, local oyster and the best of what’s seasonal. Connoisseurs will appreciate the kasu marinated king salmon collars. There is always something for those who prefer meat to seafood whether it’s American Wagyu beef burger or a roasted half chicken or pork chops.
Chef Kevin Davis co-owns Blueacre with his wife, Terresa. The couple transformed the space formerly occupied by the Oceanaire Seafood Room. They cut into the wall separating the kitchen and dining room to allow diners to watch the action. The walls and furniture are brighter, and host will happily check your stroller. The only missing detail? A changing table in the restroom.