A group of like minded food writers and myself took a trip down to Seattle for 2 days and a night. And we agreed ahead of time, to indulge in a steak dinner at their well known steak house “Flintcreek & Co. “.

A dinner we would not miss considering in order to make a reservation you had to leave your credit card number. And if you didn’t show, they charge $50 for the disappointment. Although, we did have to move our reservation back an hour, and they were okay with that. Not that a reservation was all that necessary this Sunday night. Our idea was to indulge in rich salty foods to balance and best follow our generous wine tasting before.

At “Flintcreek” were given a more secluded booth in the corner, by the entrance. Here metallurgy and plant life offer interest and some colour. The rest of the restaurant was less cozy. Vaulted ceiling seats around a curved bar or high top bench. And four top tables just behind that.

The following is what we had in the order in which it came. Each dish divided 5 ways because sharing is caring, allowing you to try more.

The “Anderson Ranch Lamb Tartare” was dressed in cured lemon, rose petal harissa, radish, herbs, and dukkah spice. And was served with crispy flatbread. This crispy cracker was a nice contrast to the chilled soften meat. The tartar was peppery with hints of cumin, a nice start to help wet the appetite.

“Prosciutto San Daniel” with buffalo milk burrata, plums, pistachio oil, saba, arugula, and sea salt. Fresh flavours and varying textures. Not only was this dish tasty, but fun to eat as well. Creamy cheese, peppery greens, and sweet plum. I got a citrusy flavour from the candied orange peel, which enhanced the saltiness of the freshly cut, whisper thin slices of prosciutto, and elevated the sweetness in the burrata that melted under the pressure of your tongue; and there was plenty of both.

The “Wild Mushroom Bolognese” was my favourite dish. It had fresh radiatori (type of a small, squat pasta), garlic, sage, nutmeg, liason, parsley, pine nuts, and parmesan. It was a fragrant red sauce pasta with levels to it. Lots to sort through as you chew, which kept you going back for more.

Another one I really liked was the “McEwen & Sons Heirloom Grits” with maitake mushrooms, sherry jus, and shaved grana padano. A comforting dish and great starch to accompany our fattier steak below.

I found the “Fennel Braised Wild Boar Shoulder” very salty. Made with garlic, sage, fennel sugo, and parmesan-potato gnocchi, it all tasted herbal with a pronounced 5 spice flavour. The gnocchi was my favourite part, it had a great texture, but was a little too heavy when paired with the boar shoulder.

And given that this is a steakhouse, we had to fully indulge with the “48 oz. Prime-Niman Ranch Porterhouse”, the largest and priciest cut at $125. A quality cut prepared medium rare. The others liked the flavour, but I was not a fan. I found the sun-dried tomato notes were not what I expected or wanted from such a thick and fatty of beef. Instead, I wanted something richer with more gravy.

And for dessert we had the “Molten Chocolate Cake” with warm ganache, peanut ice cream, and candied pecans. We were disappointed that cutting in to it didn’t yield a river of liquid chocolate, but at least the toppings were plentiful. I am not a fan of chocolate, but with this peanut butter ice cream, I went back for multiple scoops.

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A nice spot for a night out, but it wouldn’t be my go to for steak. Didn’t find anything to deter me, nor anything specific to bring me back to this one when I visit Seattle next. Don’t deny your cravings.

FLINTCREEK
8421 Greenwood Ave N, Seattle, WA 98103, United States
+1 206-457-5656
flintcreekseattle.com