5 top seafood dishes from Washington-based chef Kevin Davis

Published on
July 31, 2020

Chef Kevin Davis has packed up his fly-fishing rods, knives, and guitars and moved upstream from his many successes in Seattle to the Canyon River Grill, located in the Yakima Canyon, Washington.

Davis, a three-time James Beard Award finalist, is best known by his roles in BlueAcre, Orfeo, Zane, and Wylie’s Steakhouse in downtown Seattle, and the Steelhead Diner adjacent to Pike Place Market. Seattle isn’t the only place that Davis has hung his hat: He has worked in locations like Cannes, South Australia; New Orleans, Louisiana (he’s a Cajun himself); Miami, Florida, and Napa Valley, California – all locations known for world-class seafood dishes. 

Throughout his carrier, Davis has prioritized his relationship with suppliers, saying he believes it’s one of the best ways to ensure top quality seafood. Whether it’s the ling cod for his beer battered fish and chips, or the oysters he serves either freshly shucked or grilled, his suppliers know all the chef’s requirements’ such as the size he likes, if he wants a “fat belly,” and the region he prefers to source from.  

As with his Seattle restaurants, Davis insists on a daily changing menu at the Canyon River Grill, allowing him to access and utilize the freshest and highest quality ingredients available each day. That goes for more than just the seafood he uses: Davis also sources from farmers and winemakers in the surrounding region.

Here are five of the best examples of seafood dishes that he’ll be serving at Canyon River Grill.

Photo by Sally James/SeafoodSource

Contributing Editor

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