RockCreek, a chef Eric Donnelly creation has now been open for 5 months. Located in Fremont, guests can get a glimpse of Donnelly’s favorite Montana fly fishing hole without the rods, reels and waders. As you walk in, you’ll be invited with a life-size canvas of the Montana rivers making you feel like you’re there.
Upstairs you’ll find additional seating in a mid-century, cabin like mezzanine with blue-tined bark-beetle pine that was carefully selected from a hometown friend where you can see the detailed stains from crushed beetles. Head to the back of the room and you’ll find a large handled sliding door to a private dining room where guests can rent for private parties and meetings.
Eric Donnelly is no stranger to the Seattle food scene who once led the New Orleans-inspired restaurant Toulouse Petit for the past four years.
His new restaurant, RockCreek focuses on simple ingredients and locally sustained produce which stemmed from a a midlife crisis driving to the mountains to a fishing hole in Rock Creek!
Then popped the idea of “should I give up cooking to go fly fishing?” He then decided that he was able to do both.
Bird’s eye view from the top of the upstairs area.
Fresh, fresh, fresh! The fruits are full of flavor. They are sweet, citrusy and juicy. This is the Citrus with roasted marcona almonds, ricotta and mint. The tangy fruits complement very nicely with the mellow flavors of the ricotta and the crunch of the hazelnuts.
The Caramelized Apple Ricotta Beignets (ben-YAY) will make your eyes make laps inside your eye lids. We can thank the French for making such a delicious treat. The Beignet at RockCreek is doused in a powdered sugar, and lay in a vanilla bean anglaise and carmel sauce… make sure to order these even if you’re full, it’s worth it.
The Bacon and Oyster Benedict is a MUST ORDER for anyone visiting RockCreek. The brioche bread (but more like a pastry) is absolutely heavenly. It’s sweet in flavor, soft in the middle, with a crispy, flaky texture outer layer that melts in your mouth. The combination of the perfectly cooked yolk dripping eggs, smokey bacon and the deep fried oyster in a layer of Old Bay lemon hollandaise sauce is an party in your mouth.
House made biscuit in a creamy gravy made with brown sugar, sage and sausage. The biscuit is buttery, moist and goes nicely with the scrambled eggs.
Here’s a look at the beautiful bar.