FlintCreek Cattle Co

Founded by three-time James Beard semifinalist Eric Donnelly, the kitchen sources from small-scale farms raising pastured animals without added hormones or antibiotics. Diners consistently highlight the fresh seafood alongside the standout wild boar gnocchi. Plates frequently shared across tables include the Moses Lake brined pork chop, lamb and marjoram sausage, and Sea Wolf sourdough. The room stays sophisticated yet approachable—with an energetic, occasionally noisy buzz—complemented by craft cocktails and an attractive happy hour menu.