Greenwood is finally about to get its destination restaurant, when partners and co-owners Eric Donnelly and Christy Given launch their long-anticipated Rockcreek sibling, Flintcreek Cattle Co, on Monday, October 24.
The restaurant's opening, originally projected for fall 2015, slipped repeatedly, partly due to typical construction delays and partly due to atypical damage done by the Greenwood gas explosion in March. Thankfully, despite its proximity to the buildings that were completely leveled, Flintcreek suffered relatively minor scrapes, Donnelly told Seattle Met in August.
As the photos above prove, the 120-seat space is now ready to go, with huge windows showing off tall ceilings, a mezzanine, dark wood tables, and, at the center of it all, a bright splash of yellow and white at the long bar. Unlike Rockcreek, Flintcreek has no patio for outdoor seating. The kitchen will plate food from 4 to 11 p.m. daily, while the bar will remain open later. Beginning October 24, guests can make reservations on OpenTable.
Despite the name, Flintcreek Cattle Co will mostly avoid beef in favor of lean proteins: bison, venison, quail, pheasant. There will also be a rotating "cuts and chops" section where guests can find a rack of elk or a venison leg alongside more simply prepared steakhouse-style fare. If the business can do for responsibly-raised animals what Rockcreek does for seafood, prepare to gorge happily on unusual meats starting next week.
