FlintCreek Cattle Co
New American restaurant · Greenwood
8421 Greenwood Ave N, Seattle, WA 98103
Highlights
New American kitchen with upscale beef, game, & cocktails
New American kitchen with upscale beef, game, & cocktails
"When you want to eat steak but don’t want to dress like a butler, there’s always FlintCreek Cattle Co. You can get a serious ribeye here (along with some potatoes dauphinoise), or you can keep things casual and split the Happy Hour burger or some lamb tartare at the bar with a dirty martini - equally delicious options, in our book." - aimee rizzo
"We once saw someone sit at the big marble bar at FlintCreek Cattle Co. and consume an entire (large) ribeye, some potatoes dauphinoise, and a dirty martini all by himself. Good for him. You should do that, too." - aimee rizzo
"Speaking of steak, Flintcreek is also an excellent place to get one. We could write this caption based solely on the paprika anchovy finishing butter alone, but the seared beef that it melts on is equally tasty. Paired with a wedge of nutmeg cream-topped scalloped potatoes, you’ll have yourself a very comforting meal. If you’re alone, we highly recommend doing this all at the bar - or better yet, securing yourself one of the 12 butcher’s burgers available during Happy Hour." - aimee rizzo
"This Greenwood spot shatters steakhouse stereotypes. The whole space is blasted with natural light, a refreshing change of pace from all of those windowless beef dungeons. And from the get-go, you’re not left with a sad lobster bisque fate when there are appetizers like burrata with saba and plums, or sides like grilled asparagus with feta and muhammara. Flintcreek is best reserved for a casual date between filet enthusiasts—their version has a nice smoke-smooched char, melty interior, and a paprika anchovy butter that adds a pop of spice and salt without stealing the meat’s thunder." - aimee rizzo, kayla sager riley
"Psst, hey, in case you didn’t know: One of Seattle’s best steakhouses has an $11 happy hour burger, which in these times qualifies as an amazing deal. To say that it’s made from scraps does the burger a disservice, as the meat is ground from quality cuts of beef this Greenwood restaurant is proud to serve — primarily (and sometimes exclusively) filet mignon. There’s a creamy nature to the burger from the buttered bun, house aioli with worcestershire, and caramelized onions, with arugula adding peppery notes. Vibe check: A lot of people treat FlintCreek as a destination steakhouse, but it’s not as fancy or as formal as the ones you’ll find downtown or on Capitol Hill. No need to dress up." - Jay Friedman
