about us...
Perhaps unknowingly, we’ve been heading toward the Steelhead Diner
for years. Each job we’ve held and experience we’ve had has
strengthened us in complementary ways and brought us toward finally
collaborating with each other. This is our family business that we
want to share with you.
We met when we both worked at a restaurant
called Bacall’s in Adelaide, Australia. We’re both avid long
distance runners and love to eat (a good, and necessary,
combination). We live downtown and love being part of city life.
We’re concerned about our planet and support groups that practice
sustainability and good-for-the-earth activities—fisheries; local
growers, bread makers, cheese makers; organic and natural beef
producers, etc.
Our diner is a place of no pretensions where
locals hang out, chat with others, watch the kitchen fun and have a
great meal. It’s the perfect place to bring out-of-town visitors.
They’ll get a real Seattle experience—great local food in the
historic Pike Place Market setting with a view of the Market,
Elliott Bay and the Olympic mountains.
Restaurant
Information
Location
-
95 Pine
Street in the historic Pike Place Market, Seattle, Washington
-
Walking distance to the Seattle Waterfront, Belltown and Downtown
Size
-
Main dining room seats 95
-
Private dining room seats 48
-
Outdoor patio seats 20
-
Onsite private parties, special events, reception
and buffet style catering available
Cuisine
-
Pacific
Northwest menu
-
Contemporary evolution of diner food
-
Market inspired seasonal cuisine
-
High quality diner classics — gumbo, chili,
burger, fish & chips
Beverages
-
Pacific
Northwest wine list
-
Full bar
-
Large selection of non-alcoholic beverages
Hours of Operation
-
Tuesday-Saturday 11 a.m. to 10 p.m.
-
Sunday brunch and dinner from 10 a.m. to 5 p.m.
-
Holiday
closures: Thanksgiving and Christmas Day
Parking
-
On-street parking
-
Local parking garages
Payment Options
-
Visa
-
Mastercard
-
Cash
-
House accounts available on request
Principal Bios
Chef/Partner Kevin Davis
-
Executive Chef, The Oceanaire Seafood Room,
2001-2006
-
Executive Chef, Sazerac Restaurant, 1999-2001
-
Executive Sous Chef, Tra Vigne, Napa, 1997-1999
-
Executive Chef, Arnaud’s, New Orleans, 1991-1996
-
Executive Chef, Bacall’s Restaurant, Adelaide,
South Australia, 1989-1991
-
Fly-fishing enthusiast
General Manager/Partner Terresa Davis
-
Accountant, Tom Douglas Restaurants, 2005-2006
-
Accountant, Oceanaire, Inc., 2002-2005
-
Operations Manager, Wild Ginger, 1999-2002
-
General Manager/Partner, Cajun Crawfish House
Inc., New Orleans, 1992-1997
-
Bacall’s Restaurant, Adelaide, South Australia
-
Completed accounting degree at Seattle
Pacific University in Spring 2007
-
Began working toward law degree at Seattle University Summer 2007
|