Blueacre is a chef-owned on 7th Street in downtown Seattle. The space is very large and casually elegant. I went there for a seafood fix and wasn't disappointed.
The bread was outstanding and the butter that went with it was excellent.
Here is my salmon. It was cooked just right, finished but still juicy and flaky. The cherries were a nice adornment but the hazelnut shavings were the star add-on. The Pacific Northwest grows a lot of hazelnuts so the pairing is a natural one. The rich, almost caramel-y taste was a perfect accent to the salmon.