RockCreek Seafood & Spirits is a full-service restaurant and bar in Fremont, founded by Executive Chef Eric Donnelly. The menu draws on globally sourced seafood from well-managed fisheries, mixing Northwest familiars like oysters, mussels, and crab with fish such as Kona Kampachi, Hawaiian Ono, and East Coast striped bass. Ingredients arrive daily, and the cooking favors pronounced, internationally-minded flavors over a single regional style.
Regulars point to the monkfish, seafood stew, tuna preparations, oysters, and trout, alongside a wine list and cocktail program built to match the food. RockCreek's flagship is in Fremont, and in 2024 a second location opened in Kirkland overlooking Lake Washington.
Donnelly has been named a James Beard Foundation Best Chef semifinalist six times, from 2014 through 2019.
Regulars point to the monkfish, seafood stew, tuna preparations, oysters, and trout, alongside a wine list and cocktail program built to match the food. RockCreek's flagship is in Fremont, and in 2024 a second location opened in Kirkland overlooking Lake Washington.
Donnelly has been named a James Beard Foundation Best Chef semifinalist six times, from 2014 through 2019.