Chef Eric Donnelly Announces New Restaurant FlintCreek Cattle Co.

Chef Donnelly’s goal with the menu is to feature lean proteins like bison, lamb, and rabbit—accompanied by simple, seasonal vegetables and housemade pâtés and cheeses. Donnelly’s interest in and commitment to using less well-known proteins—as he does at RockCreek, where he brings in unexpected fish from well-managed fisheries around the world—will continue at FlintCreek.



Located at the corner of Greenwood Ave N. and N. 85th Street, the 3,400 square-foot restaurant and bar will seat approximately 120 guests. Adatto Construction is doing the build out of the 89 year-old space, which was a fish market early in its life and more recently, a European antiques shop.

As for the name: “Flint Creek flows parallel to Rock Creek, my favorite Montana fishing spot,” says Donnelly. “It seemed like the perfect name for our next venture.” Tucked in Montana’s Phillipsburg Valley, Flint Creek is surrounded by cattle pasture, and Donnelly remembers fishing in the cold, clear water and watching cowboys drive their herds across the land.

Opened in July of 2013, RockCreek Seafood & Spirits is a restaurant located in Seattle’s Fremont neighborhood. Chef Eric Donnelly prepares an ever-changing menu of globally sourced seafood from well-managed fisheries—everything from Northwest crab to Hawaiian Ono show up in innovate dishes that showcase the fresh ingredients. The two-story restaurant, named for Donnelly’s favorite Montana fishing hole, is open and industrial, warmed by reclaimed wood and wrought iron elements. A large patio complete with a fire pit offers seasonal outdoor seating. Dinner is served daily from 4pm until midnight, and brunch is available from 9am to 3pm on Saturdays and Sundays. Happy hour is daily in the bar from 4pm to 6pm, and again from 10pm to 12am. For more information and reservations, please call 206.557.7532 or visit www.rockcreekseattle.com