Eric-fish.jpg
Eric and his big fish tail.
The young salt who cut his teeth at Oceanaire and Sazerac before becoming the opening chef of Toulouse Petit

"/>

Chef Eric Donnelly Leaving Toulouse Petit to Open RockCreek

Eric-fish.jpg
Eric and his big fish tail.
The young salt who cut his teeth at Oceanaire and Sazerac before becoming the opening chef of Toulouse Petit three years ago is leaving his Cajun playground behind and opening his own place--something many of us in the food community have been eagerly awaiting.

Eric Donnely's new project is called RockCreek and will take over a space in Fremont formerly occupied by Dovetail Construction, which has an impressive roster of beautiful restaurants, including La Spiga, Lecosho and Quinn's. And since they're conveniently located and know the space fairly well, they'll be handling the build out, which begins later this month.

See also:

Toulouse Petit's Hardy Gras

Seattle's Top 5 Late Night Happy Hours

Roux Hires Mike Robertshaw as Chef

Donnelly, a big fisherman, will be creating a seafood-centric menu with a few handmade pastas thrown in.

"The majority of [the menu] will be seafood and shellfish, a large oyster list, geoduck, clams, mussels, calamari, octopus, some cool fish from the east coast, like striped bass, bluefish, John Dory and local stuff," says Donnelly. "I don't want to do swordfish or tuna--things that are high on the food chain. I'll focus on the really middle to low-end of the food chain, like sardines, smelt, sand dabs, which forces you to be a better cook."

Donnelly describes his new space as not huge, but stacks well.

"I think once it's all filled with people, it'll have a really good vibe. Natural lighting, skylights and all of these big windows--the energy in the building as it stands already is so good. It's like, 'Ah, this was meant to be!'"

In addition to the good vibe, there's huge rolling doors that open onto a street-facing patio, a downstairs dining room that seats about 40, an open bar, open kitchen and a rustic staircase that connects a mezzanine level with more seating and eventually another bar.

"I love cooking seafood. I love the educational piece, the ability to teach people about fisheries. Over some time, there's been several models, but what RockCreek is going to become is really cool: globally sourced sustainable fisheries and spirits. That's going to be our focus."

Follow Voracious on Facebook & Twitter. Follow me at @tastebud1.

 
comments powered by Disqus

Friends to Follow