RockCreek offers “globally sourced” seafood, and chef/owner Eric Donnelly—formerly of just-okay Toulouse Petit—makes some of Seattle’s best seafood: hamachi from Hawaii, raw and silky, or yelloweye rockfish from the Olympic Peninsula’s lovely Neah Bay, heaped with English peas, lemon-braised artichokes, and wild mushrooms. There may be missteps, but overall, it’s food that makes you happy to be alive, right here, right now, regardless of where the fish flew in from. The unfinished-chic warehouse space is loud but has its charm.

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