We did some sharing of our meals, and we all agreed that everything was cooked to perfection! dry rose and it was very good. We had a wonderful night here and would have no hesitation trekking out to Greenwood again to repeat the experience. We ask for olive oil besides butter, our server looks somewhat horrified. Photos of FlintCreek Cattle Co., Greenwood/Phinney, Seattle. The wine list is superlative - one of the best I have ever seen anywhere and which gives appropriate tribute to local wines. Reserve a table at Flintcreek Cattle Co., Seattle on Tripadvisor: See 90 unbiased reviews of Flintcreek Cattle Co., rated 4.5 of 5 on Tripadvisor and ranked #264 of 4,071 restaurants in Seattle. Nothing was over the top mouth watering. We ordered some drinks the waiter recommended as well and, though I can't remember what he brought us, I can confirm they were delicious! Our meal was delicious! Are the prices at this restaurant mid-range / moderate? Enter the restaurant to find a beautifully designed space over two floors with the mezzanine overlooking a well-stocked bar and the main dining floor. The asparagus was delicious, as was the rib eye. That's a bit expensive.More, This is the version of our website addressed to speakers of English in the United States. We were pretty full from dinner, so we shared a molten chocolate cake for dessert. The rest of us opted for medium rare and these were done perfectly as well. Read reviews and book now. FlintCreek Cattle Co. was founded by Executive Chef Eric Donnelly and Operations Manager Christy Donnelly. It was unpleasantly loud - music was especially loud given the acoustics of the space and the loud din of voices - I would hate to hear the level of noise if the tables were chockablock.More, My husband and I visited Flintcreek Cattle Co. for dinner on our first night in Seattle. FlintCreek Cattle Co. Pictures, FlintCreek Cattle Co. I have been in many fancy restaurant and all over the world, this one definitely top my list for feeling not welcome and undesirable ! The pasta was good, but the chicken and sea bass were both excellent. Old Fashioned – bourbon, pedro ximenez, black walnut bitters, lemon peel, fig, Brooklyn - house barrel aged, Woodford Rye, dolin dry, china china, luxardo, orange peel, Black Manhattan - bourbon, amaro, bitters, cherry, Devil in Tobago - light rum, angostura, orange combier, lemon, almond, Sierra Madre - tequila, aperol, ancho reyes, lime, olive brine, agave, mezcal rinse, '19 Cantina Colli Euganei - Veneto, IT - Pinot Grigio, '19 Black Cottage – Marlborough, NZ - Sauv Blanc, '18 Radicle Vine - Willamette, OR - Pinot Noir, '18 Domaine de la Prebende - Beaujolais, FR- Gamay, '17 Savage Grace - Red Willow, WA - Cab Franc, '16 Château Recougne - Bordeaux, FR - Blend, '18 Mark Ryan 'The Vincent' – CV, WA - Blend, '17 DeLille Cellars 'D2' - CV, WA - Blend, '19 Gassier 'Esprit' – Provence, FR - Grenache, '19 Gilbert Cellars - Wahluke Slope, WA - Mourvedre, Pierre Sparr Reserve Brut - Crement d'Alsace, FR, Pierre Sparr Brut Rose - Cremant d' Alsace, FR, Gosset 'Grand Reserve' Brut - Champagne, FR, Billecart-Salmon Brut Rose - Champagne, FR, '18 Claude Riffault - Sancerre, FR - Sauv Blanc, '18 Gobelsburg - Kamptal, AT - Grüner Veltliner, '15 Dmne La Roche 'Vaudevey' 1er Cru - Chablis, FR, ‘18 Brook & Bull – Walla Walla, WA - Chardonnay, '06 Château de Vaults - Sauvenierres, FR - Chenin, '13 Brooks 'Sweet Pea' - Eola Amity, OR - Riesling, Future Primitive Oktoberfest - White Center, Holy Mountain 'White Lodge' Wit - Interbay, '18 Gran Moraine - Yamhill-Carlton, OR - Pinot Noir, '17 Big Table Farm - Willamette, OR - Pinot Noir, '17 Kosta Browne - Sonoma Coast, CA - Pinot Noir, '16 Dmne Faiveley 'Myglands' – Mercury 1er Cru, FR, '17 Seguin- Gevrey Chambertin, FR- Pinot Noir, '17 Chateau Thivin - Cote de Brouilly, FR - Gamay, '14 Fenocchio 'Castellero' - Barolo, IT - Nebbiolo, '12 Bionda - Amarone della Valpolicella, IT - Corvina, '16 Felsina 'Barardenga' - Chianti, IT - Sangiovese, '16 Ramilo - Lisboa, PT - Touriga Nacional, '17 Avennia 'Justine' - Yakima Vly, WA - GSM, '09 Vieux Telegraphe - Chateauneuf du Pape, FR, '17 J.L. Its sister restaurant is RockCreek, also a favorite among many in the city. I would love to try to replicate this recipe. Flintcreek Cattle 8421 Greenwood Ave N Seattle WA 98103. Our goal is to provide the highest level of service, excellent food and drinks and an experience that leaves you wanting to return. The lighting is on the dim side but the tables are correspondingly intimate and comfortable. The atmosphere was intimate and comfortable, very well suited for a date night. Not only they can't honor my request, our server walk away. The bill was on the high side but not unreasonable for fine dining. Photos The Pommes Dauphinoise were an absolute hit! I went with the Ribeye steak with a side of fresh steamed asparagus in a Hollandaise sauce. The service was prompt and attentive. Filet Mignon - Prime, 21 day aged, Ephrata, WA, Caramelized Brussels Sprouts, sherry-fish sauce, shallots, dill, sea salt, Pommes Dauphinoise, nutmeg cream, parmesan, Lamb Sausage Roll, truffle slaw, raclette, pickled green tomatoes, *Venison Pate Banh Mi, fennel salad, basil, dill, Old Fashioned, Hemingway Daiquiri, Moscow Mule, Montucky Lager, Coors Stubby, Hellbent IPA, Western Sun - thyme infused vodka, lemon, creme de violette, moscato, sage, Carkeek Sour – gin, passionfruit, absinthe, lemon, honey, Machete Amor - pisco, black currant shrub, all spice, fino sherry, fresh lime, tonic, Derringer & Lace - gin, rye, bruto americano, ramazzotti, black lemon bitters, FCco. All told, with tax and tip, we're talking nearly $100 for one person. We're located in Greenwood, Seattle. We would definitely return. Portions were ample - in fact the eggplant appetizer was a meal. Flintcreek Cattle Co.: Good meal and interesting wine list - See 90 traveler reviews, 62 candid photos, and great deals for Seattle, WA, at Tripadvisor. FlintCreek Cattle Co. serves premium meats sourced from well managed small-scale farms, set in a fun and inviting atmosphere. 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 knew we'd found the right place as soon as we spied Flint Creek on the corner of the street across from our cab. We thought this place was outstanding. Having enjoyed ourselves so much we retreated to the bar after dinner for a nightcap and were treated to an absolutely perfect whisky recommendation from the very knowledgeable bartender, Bryan. Greenwood is a charming, established northern suburb of Seattle that probably won't be on most visitors' lists of places to see. Can a vegan person get a good meal at this restaurant? Menu & Reservations Make Reservations . Our only qualm - it is a bit noisy. We knew we'd found the right place as soon as we spied Flint Creek on the corner of the street across from our cab. It was unpleasantly loud - music was especially loud given the acoustics of the space and the loud din of voices - I would hate to hear the level of noise if the tables were chockablock. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Grilled Baby Eggplant, fermented black bean vinaigrette, shaved fennel and herb salad, New Zeland Venison Denver Leg, rosemary-peppercorn crust, parsnip puree, brandy-cranberry gastrique, sage, Neah Bay Rockfish, turmeric-lemongrass marinade, coconut-lime leaf broth, cabbage slaw, shiso, fried shallots, Duck Leg Confit, caramelized savoy cabbage, pickled pearl onions, glazed lentils, dijon sauce, Dijon Marinated Mad Hatcher Chicken, corona beans, lardon, fingerling potatoes, cippolini onions, marjoram butter, Fennel Braised Wild Boar Shoulder, garlic, sage, roasted tomato-fennel sugo, parmesan-potato gnocchi, *Brined Bone-in Moses Lake Pork Chop, creole red eye gravy, heirloom grits, marinated cabbage, *Durham Ranch Bison Hanger Steak, roasted walnuts, shallot-parsley salad, cashel blue, onion marmalade, *Wild Mushroom Bolognese, fresh radiatori, garlic, sage, pine nuts, parsley, parmesan, 8 oz.