Eric Donnelly created the sort of innovative seafood restaurant Seattle visitors expect to see on every corner, in a raw-wood-and-corrugated-metal space in upper Fremont with an urban fishing lodge vibe. Donnelly bypasses the usual protein-starch-veg combos to architect small plates and larger finfish entrees where every bite is symphonic, every execution perfect. That’s achievement enough, but RockCreek doubles down with a sunny patio, smart cocktails, and one of the town’s best brunch menus.
