Our Story

The mission at FlintCreek Cattle Co. is to serve premium meats sourced from well managed small-scale farms and ranches that produce responsibly raised, pastured, grass fed animals without added hormones and antibiotics. We want our guests to experience lean meats with bold flavors in a fun and inviting atmosphere. We were inspired by the free range cattle and cattlemen roaming the golden hills of Western Montana.

Eric Donnelly 3 time semifinalist, James Beard Foundation Best Chef Award.

FlintCreek Cattle Co. was founded by Executive Chef Eric Donnelly. Our creative, passionate and hardworking team has spent time working in some of the best restaurants locally and across the country. Our goal is to provide the highest level of service, excellent food and drinks and an experience that leaves you wanting to return.

Reviews

Ly Google

I had a wonderful dining experience at FlintCreek Cattle Co. The ambiance was both sophisticated and inviting, setting the tone for an exceptional meal. The highlight was the seafood - so fresh that we ordered a second round! Each dish showcased the natural flavors and quality of the ingredients. The meats were tender and flavorful, and the desserts were both visually appealing and delicious. The service was impeccable, with attentive and knowledgeable staff. The drinks were perfectly paired with our meal, enhancing the overall experience. FlintCreek Cattle Co is a must-visit for anyone who appreciates fresh seafood, expertly cooked meats, and a warm atmosphere. Highly recommended for a memorable dining experience.

Brew Girl Open Table

This is so far the best dinning experience we had in Seattle, they did an amazing job from food to service. It might be selfish to say, but I don’t want them to have a Michelin star even though they truly deserve it. Because right now everything is just perfectly not pretentious. Our all-time favorite is the wild boar Gnocchi, the aged tomahawk is impressive as well, but would prefer a touch more cooked to my liking. All the small plates are same delicious. Plus they have a very attractive happy hour menu for food & drinks, will definitely try it next time.

Dan G Google

The Moses lake brined pork chop was perfectly cooked, and packed layer after layer of flavor. Go with a group and make sure one of you orders this... no regrets. The seasonal squash dish was also delightful.

Audrey S Open Table

Took a good friend here to “get her away” for the evening. FlintCreek Cattle did not disappoint. We shared the 12 oz Prime, Lamb & Marjoram Sausage, Brussels Sprouts, Pommes Dauphinoise and the Sea Wolf Sour Dough bread and several Martinis! We had a very fun table upstairs overlooking the lower level, including the kitchen and bar. The rainy night was perfect! Can’t wait to go back with my husband.

Pier Google

An awesome dinner and an overall great experience.The waiter was very welcoming and made us feel home, the atmosphere was also nice, maybe a bit too noisy but it was ok. The food was AWESOME! The meat well cooked and very tasty, the selections of beers and alcohol was excellent and the dessert was great. What to say, a great dinner!

Our Story

Eric Donnelly 3 time semifinalist, James Beard Foundation Best Chef Award.

Reviews

Reservations

FlintCreek Cattle Co.

VISIT OUR OTHER RESTAURANTS

Seattle & Kirkland

Seattle

Website by Sungraphic