Blueacre Seafood



An interview with owner Terresa Davis.


The Blueacre space was built in 2001, and initially housed a very high-end seafood restaurant called The Oceanaire Seafood Room. My husband Kevin was the opening chef of Oceanaire and did an amazing job of creating a seafood powerhouse in a city not typically friendly to large corporate ventures. (Oceanaire was based on the East Coast). I also worked for Oceanaire as their accountant from 2002-2004.
In 2006, after five very successful years, Oceanaire decided to take it’s company public and began to put into motion the process of obtaining VC financing. This dramatically changed the operations and focus of the company, perhaps to it’s detriment.  Although it was heartbreaking to leave something he had created, Kevin and I decided to part ways with the Oceanaire and open our own restaurant, the Steelhead Diner, in the Pike Place Market. Steelhead was a runaway success, mostly due to Kevin’s brilliant culinary talent and wide audience appeal. For my part, I have an accounting degree and a law degree, so I hold up the business end while running operations and marketing.
We billed the Steelhead Diner as a NorthWest restaurant, mainly because Kevin had a non-compete agreement with Oceanaire which stated that he could not open a competing seafood concept in the city of Seattle until 2010.
Ironically, when 2010 rolled around, Oceanaire went bankrupt, and we were approached with the suggestion of coming back to the beautiful Seventh Street space as its operators.
It was an offer to tempting to refuse, even in the worst economy of decades. It was such a serendipitous series of events. It seemed like it was meant to be. We had talked for years about opening a seafood restaurant, and we knew and loved this location.
During the year we negotiated the lease and renovated the restaurant, I was both finishing law school and pregnant with twins. The butterflies started to appear as a consistent theme of metamorphosis: the end of four long years of study and the emergence of a lawyer, the end of a pregnancy with the birth of our sons, the renovation of a darkly luxurious (very expensive) restaurant into a bright blue sunny (affordable) space where all people and all pocketbooks were welcome.  But most of all, the return of my husband to the kitchen that he had built with so much love.
The colors, music and environment of the restaurant are designed to inspire wonder at the beauty of change, and the beauty of nature. Many people have said the dining room imparts a feeling of being underwater.  The blue signifies water, the ocean, a fresh start. The flag motifs are a nod to the America and the fact that we source 100% U.S. seafood. Why?  Because America has the most rigid sustainability practices in the world.
The name Blueacre is derived from word Blackacre, which is the generic legal term for property. It is a nod to the legal profession and my time at law school, and also a nod to the lawyers who work at the federal courthouse two doors down from us. But Blueacre, as a concept,  is our vision of a sustainable future. An idyllic place or state where fish are raised responsibly and our oceans and waters are safe from harm.



Kevin Davis

Executive Chef 2001-2006
The Oceanaire Seafood Room

Executive Chef 1999-2001
Sazerac Restaurant

Executive Sous Chef 1997-1999
Tra Vigne, Napa

Executive Chef 1991-1996
Arnaud’s, New Orleans

Executive Chef 1989-1991
Bacall’s Restaurant, Adelaide, South Australia

Fly-fishing enthusiast


Terresa Davis

CFO/Owner, Blueacre Seafood

CFO/Owner, Steelhead Diner

Accountant, Tom Douglas Restaurants

Accountant, Oceanaire, Inc.

Operations Manager, Wild Ginger

General Manager/Partner, Cajun Crawfish House Inc., New Orleans

Bacall’s Restaurant, Adelaide, South Australia

Spring 2007
Completed Accounting degree at Seattle Pacific University 

Spring 2011
Completed law degree at Seattle University



    1700 7th Ave Seattle, Washington Within walking distance to Washington State Convention Center, Paramount Theater, Downtown Retail District, and Pacific Place Mall.

  • SIZE +

    Main Dining Room seats 110 South Dining Room  seats  75 Marlin Room seats 40 Liger Room seat 12 Butterfly Room seat 12 Lounge seats 34

  • Hours of Operation +

    11am to 9pm daily (special brunch items available along with lunch items Saturday & Sunday)