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Best Dishes of 2013 Countdown #4: RockCreek Seafood and Spirits

Wild Mexican Prawns with Anson Mills Heirloom Grits

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read

Scenes from a dinner Donnelly prepared after picking up a few things at the Ballard Farmers Market. Look for a similar whole crab dish onthe menu at RockCreek. Photo via Eric Donnelly.

It’s not the recipe RockCreek Seafood owner and chef Eric Donnelly produced when he cooked at Toulouse Petit, but it’s every bit as lick-the-plate great: four plump prawns, bursting with juice and gilded with garlic, lolling on a bed of creamy grits and sauce flavored with a world of herbs and chilies and, yes, more garlic—with grilled bread for dredging. The place has been open all of a few months and this plate’s already a classic. 

Here are more of my favorite dishes of 2013. 

 




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Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.