“Potatoes Minneapolis, the greatest thing on the menu at Blueacre Seafood, has no seafood in it. The greatest thing laid on the board by Kevin DavisaE”a fish expert if there ever was oneaE”and cooked by a crew who spend their days tending to the delicate flesh of sea critters from all over the world, is nothing more than potatoes, butter, bacon, and salt. It’s an oddity, a white-trash one-off on a menu that focuses with incredible precision on the super-high end of the gastronomic spectrumaE”where nearly every ingredient has a source and a provenance and a chorus of gourmet bits and pieces to attend it. But Potatoes Minneapolis is so good you might want to order it aloneaE”to wallow in its comfort and greasy luxury with no distractions.” Read the entirety of Jason Sheehan’s review of Blueacre Seafood.Photos by Joshua Huston.Published on September 3, 2010
The Ultimate Jumbo Lump-Dungeness Crab Cake with mirliton salad, and tangy mustard lime sauce.
Oysters Casbarian with apple smoked bacon, wilted spinach, fennel, and anise.
Olive-Crusted Alaskan Halibut with panzanella salad, basil pesto, and broken tomato vinaigrette.
Potatoes Minneapolis (good at any hour of the day).
Blueacres of calm.
On ice.
Whole Angry Dungeness Crab with toasted garlic, basil, orange zest, and Serrano chilies.
SautAced stream raised Rainbow trout with preserved lemons, parsley, capers, and brown butter.
