RockCreek Seafood, Steaks and Spirits

Founded by three-time James Beard semifinalist Eric Donnelly, the kitchen reaches well past standard regional bounds. The menu balances familiar Northwest catches like mussels and crab with tropical fish like Kona Kampachi or Hawaiian Ono alongside East Coast varieties from well-managed fisheries. Preparations lean on daily-arriving seafood finished with pronounced global flavors, delivered with attentive tableside care and dedicated private dining options in a cosmopolitan dining room.