Blueacre Seafood: Seattle Restaurant Week

Seattle Restaurant Week is back! These quite possibly could be my favorite two weeks in the city. For a food lover, explorer, and appreciator… it’s practically a holiday. Some of the best restaurants in Seattle offer 3 course lunches for $15 and 3 course dinners for $28. Now that’s a deal that gives Groupon a run for its money!

Restaurant Week is a great way to discover new restaurants and get a taste of what they have to offer. That takes me to my first stop for Spring Restaurant Week: lunch at Blueacre Seafood in downtown Seattle.

The interior is washed in blue. Such a cool ambiance… almost like you’re eating under water. I guess that’s a good start for a restaurant that specializes in seafood.


This rotation, Blueacre has 3 app choices:

Roasted Asparagus Fritters
Hot Smoked Wild Salmon
Baby Minuza & Ruby Grapefruit Salad (my choice)

I went with the salad. You either love grapefruit, or you don’t. I go hot and cold, but today I was craving some tang! It was really refreshing and balanced with chunks of goat cheese and green olives.


Tuna with Homemade Ramen Noodles, Bok Choy & Shiitake Mushrooms (my choice)
Artichoke Crusted Ling Cod
Southern Fried Chicken Salad

I am notorious for struggling to make up mind mind with a menu in my hand. Yeah, I’m the girl at the table that has to order last then changes her mind at the last minute and usually regrets her decision. You’d think just three choices would make it easier… not so! So, I left it up to the waiter/bartender. He convinced me to get the Tuna. Thanks, barkeep! No regrets this time around! I will say it could have used a little more seasoning… but dang… it sure was a pretty dish.


Chocolate Pecan Pie
Strawberry Rhubarb Sorbet (my choice)
Red Devil Cupcake

Here’s your chance to go hog wild. Don’t you love it when you don’t have to decide whether to splurge on dessert or not. The decision’s made. Just do it! I should have indulged with the pie or the cupcake, but a little light sorbet just felt right. And a mint leaf… nice touch. I’m in love with fresh mint. I’m not sure if it was supposed to be a garnish, but I decided to go for it and tore up some pieces to eat with the sorbet. Yeah, I’m a rebel like that. #YOLO 🙂


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