The wait was long but well worth it. After much anticipation, FlintCreek Cattle Co. finally opened last month, bringing quality dining to a key corner of Greenwood and to the northside of Seattle in general.
The crowds are already coming, enjoying the space that’s similar to sister restaurant RockCreek in Fremont. But while RockCreek’s focus is seafood, FlintCreek’s is meat. Be advised, though, that beef represents just a small part of the menu. Chef Eric Donnelly’s focus is on leaner meats, so lamb, bison, and venison dominate the dishes. Inspired by the free-range cattle and cattlemen roaming the golden hills of Western Montana, Donnelly’s mission is “to serve premium meats sourced from well managed small-scale farms and ranches that produce responsibly raised, pastured, grass fed animals without added hormones and antibiotics.”
While many of the meats are indeed lean, the preparations are rich and bold in flavor, such as a bison short rib with red wine crème fraiche broth, or lamb and marjoram sausage with raclette fonduta. Pickled vegetables play a part in many dishes to help counter the richness.
While FlintCreek is ideal for carnivores, non-meat eaters will find options. The current menu features salmon with beets as well as wild mushroom Bolognese as main dishes. And everyone should eat their vegetables! The starters and small plates include a number of vegetable offerings that are superb. The dish that wowed me the most: Asian eggplant that combined Chinese and Italian elements, including fermented black bean sauce, tomatoes, and herb salad.
With appreciation for the invitation to sample the menu, here’s a look at some of what FlintCreek is serving up.
Crisp pickled vegetables with blue cheese-tahini, toasted sesame, sea salt, and sesame oil
Lamb & marjoram sausage with green tomatoes, raclette fonduta, fingerling potatoes, and truffled cabbage slaw
Roasted fall figs with bacon lardons, Belgian endive, shallots, Banyuls vinaigrette, and Bleu d’Auvergne
Grilled kuri squash with burrata, toasted pistachio oil, saba, sea salt, and parsley
Maui Nui venison pâté with English pickle relish, shallots, radish, herb salad, and grilled baguette
Anderson Ranch lamb tartare with cured lemon, rose petal harissa, radish, herbs, flatbread, and dukkah spice
Grilled eggplant with fermented black bean vinaigrette, sesame, shallots, tomatoes, and herb salad
Maui Nui venison loin “Buck & Brandy” with peppercorn crust, parsnip purée, and brandy-cranberry gastrique
Anderson Ranch Oregon lamb crepinette with hazelnut-romesco, caramelized romanesco, and lemon-herb salad
Brown butter bourbon pudding with coconut cream and coconut tuile
Valrhona chocolate ganache cake with caramel-peanut ice cream and peanut Anglaise
