Whether you come in for a celebratory dinner with a large group, or an intimate weekend brunch with your favorite person, this venue perfectly sets the tone for any Seattle occasion – during any season of the year.
RockCreek combines a chic design with a cozy vibe — Photo courtesy of Elizabeth Atkinson / Kirsten Graham PR
At RockCreek, Chef Eric Donnelly expertly prepares unexpected fish dishes alongside the classics, and he excels at transitioning fish from warmer months to fall and winter. Take the Monkfish Bourguignon, for example – a dish that becomes warming and hearty with parsnip puree and red wine jus, yet still showcases the monkfish.
The menu centers around globally-sourced seafood from well-managed fisheries, offering local Northwest staples like crab, oysters and mussels, as well as more tropical fish like Kona Kampachi, Hawaiian Ono plus East Coast Striped Bass.
Fresh ingredients arrive in the kitchen daily, and an array of cuisines showcase flavors from around the globe.
Enticing dishes may include the whole grilled sea bass with roasted cauliflower and Marcona almond romesco, plus the Icelandic Char with bacon and lentil ragout and a poached egg. Squash and savory stew dishes excel on the menu as the weather turns chillier, too.
RockCreek's bounty of seafood rotates with the seasons — Photo courtesy of Elizabeth Atkinson / Kirsten Graham PR
Loyal guests return regularly not only for the tasty fare, but also for the friendly vibe and cozy-chic decor inside this urban-industrial, two-story "fishing lodge." Built with local and reclaimed resources by Dovetail Construction and Marian Built, the space features tables crafted from bark-beetle pine, as well as repurposed farm equipment.
The restaurant, located directly across from Fremont Abbey for the Arts, includes the main dining room, a buzzing bar area, a large modern patio (with a fire pit) and an upstairs loft that also has a cozy, private dining room.
Music-lovers delight in the hip-hop brunch that fills the space with vibrancy the last Saturday of every month; guests enjoy lively tunes spun by a DJ and emcee-inspired dishes.
Stand-out items include the NWA, pancakes with Nutella, walnuts and crème anglaise; Southern Playalistic, or fried chicken with jalapeño corn cakes; and the Biggie Smalls, a short stack with braised bacon and sunny-side-up eggs.
Specials jazzing up the brunch drink menu include the Brass Monkey with crushed orange, ice, lime and lager and the Ricky Purple Drank, vodka and "purple" bubbles.
There's more great news: If you love RockCreek (and we have a hunch you will), stay tuned for Chef Donnelly's next venture– FlintCreek Cattle Co. up in Greenwood. There's even more goodness on the way!