Outside the South, deep-fried dill pickles are still an oddity. And when they do show up on a menu, they're usually all wrong. But Louisiana-bred Kevin Davis does right by the pickle at his new Blueacre Seafood, where it perches atop a grilled-salmon sandwich. These crispy pickle chips add a tart crunch to the juicy filet o' fish. If you want to continue in the down-home Southern direction, be sure to order the fried green tomatoes, too. ?Leslie Kelly 1700 Seventh Ave., 659-0737