SEAFOOD

Rock Creek

Rock Creek is notable not only for its chef—Eric Donnelly, formerly of Toulouse Petit—but for a global-focused menu that offers fin fish from all over the world (just in case you’re a little tired of salmon and halibut) like pompano, ono, and amberjack. Donnelly still claims, however, to work with sustainable fisheries throughout the globe. The flavors at this soaring space in upper Fremont are big and bold, and lean toward the South American. There’s a huge selection of small plates, my favorites among them the wild Mexican prawns with garlic, chili, and rosemary served over Anson Mills heirloom grits, and the oven-roasted Barron Point oysters that demand you slurp up every last drop of the toasted fennel, garlic, and pastis-flavored butter. If you don’t make a meal out of the small plates, there’s just as much to choose from for mains, like Neah Bay black cod served Provencale style or the Hawaiian ono with a sweet/tart date compote and lemon escarole. Wash it all down with a refreshing Pisco or bubbly-based cocktail. 4300 Fremont Ave. N., 557-7532,

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Tanglewood Supreme

One of the top hidden gems in our local restaurant scene. Striving for sustainability, this “local seafood bistro” serves ocean treats that are fished with good practices. And while there’s a Northwest focus to the menu, plenty of Asian and Mediterranean influences also make the food interesting. The seven-course tasting menu is a steal at $45, while happy hour brings bargain prices. Anytime you go, you can sit at the counter and watch the chefs in action. 3216 W. Wheeler St., 708-6235,

tanglewoodsupreme.com JAY FRIEDMAN

The Walrus and the Carpenter

Though you won’t ever find me waiting an hour for a seat at this hyper-trendy, nationally acclaimed Ballard oyster bar, there’s plenty to like. First of all, it’s small and bustling—the way popular oyster bars tend to be in New York, but weren’t in Seattle previously. While people are drawn in by the oysters, with usually at least six local varieties available on the half shell and fried, there are also daily-changing from-the-ocean items like grilled sardines, smoked trout, and scallop tartare. Besides seafood, local cheeses, inventive salads, and a beef dish or two make sure that there’s something for everyone. 4743 Ballard Ave. N.W., 395-9227,

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Westward

There’s very little not to love about Josh Henderson’s new seafood restaurant. It sits smack on the water, between a marina and a boat shop. It has a separate oyster bar with an oyster guru (David Leck, formerly of Taylor’s). It has outdoor seating, including a firepit fashioned out of oyster shells. It has a happy hour. It has an attached grocery, Little Gull, where boaters can dock and stock up on things like a charcuterie plate or an oyster knife. The interior is smartly, subtly nautical, but with playful quirks like oil paintings of Captain Stubing and Bill Murray in The Life Aquatic With Steve Zissou. It doesn’t get more Seattle than this. The food (mostly seafood but with some stellar non-aquatic choices, like a braised lamb shoulder with tzatziki sauce, herb salad, and housemade whole-wheat pita) is inflected with Mediterranean spices like za’atar, ras el hanout, and saffron and served with sauces like lebneh, avgolemono, and sesame-seed pistou. Don’t miss their Spanish sardine bruschetta with avocado, celery heart salsa verde, and pickled red onion, or the grilled Bering Sea octopus with toasted orzo yiouvetzi, saffron, preserved lemon, and aioli nero. 2501 N. Northlake Way, 552-8215,

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