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RockCreek Seafood & Spirits Restaurant Review: Rock Creek is a fly fishing stream in Montana, a pretty place under the famous Big Sky where chef Eric Donnelly has spent many happy hours casting, catching, and releasing fat brown trout. It’s also the name of his restaurant, a two-level former warehouse in Fremont transformed into an inviting space filled with a mix of reclaimed materials and sleek, modern fixtures. On RockCreek’s ever-changing line-up of small plates and shareable mains, seafood gets star treatment with an extensive selection of fin fish sourced from near and far. Start with a well-crafted cocktail before diving into a dozen pristine oysters from Eld Inlet in the South Sound. Brandade, a classic potato and cod casserole, will warm the chilliest winter evening, and a crab-stuffed chile relleno turns the heat up another notch. Don’t miss the Icelandic char floating on a mustard beurre blanc, or the oil-poached albacore caught in Puget Sound. Turf fans will cheer the kitchen’s skills in turning out crisp roast chicken and the Niman Ranch prime rib-eye alongside buttery fingerlings. Count on your polished server to make astute pairing suggestions from the eclectic wine list. While it might be tempting to order one of everything on the savory side, save room for an order of ricotta-rich beignet, a deluxe version of the fried dough made famous in New Orleans and served here with a crème anglaise dipping sauce.