Press
Emerald Eats: Bar Sur Mer features fresh, sustainable eats
FOX 13 - Feb 2023
Bar Sur Mer, the latest restaurant opened by award-winning chef Eric Donnelly, features a mix of cold plates and cocktails in the Greenwood neighborhood. On the menu, you can find anything from a Yuzu-sparked salad to charred Mediterranean mackerel.
Chef Donnelly, and his restaurants, have been recognized both locally and nationally for using fresh, local and sustainably sourced ingredients.
Five Restaurants You Need to Try Right Now
Seattleite - Sept 2022
At long last, chef Eric Donnelly has fired up the little space tagged onto the back of his FlintCreek Cattle Co. restaurant in Greenwood. Back here the vibe is “1960s Palm Springs by night.” The name is French, the food is a souvenir of a vacation Donnelly spent roving the tapas bars of San Sebastian. A wood-fired oven does heavy lifting on a short menu that still swims with possibilities…
Best Seafood in Seattle Savor Seattle's Bounty of Regional, Fresh Seafood
USA TODAY - Oct 2022
This hip new hangout in Greenwood comes from award-winning Executive Chef Eric Donnelly, and has already attracted eager locals. His third location, Bar Sur Mer is a hub for fresh seafood and regional veggies that’s located next door to Donnelly’s Flint Creek Cattle Co. and not far from his RockCreek Seafood & Spirits in Fremont This airy, much-anticipated space…
The Best New
Restaurants of 2022
Seattle Met - Oct 2022
At long last, chef Eric Donnelly has fired up the little space tagged onto the back of his FlintCreek Cattle Co. restaurant in Greenwood. Back here the vibe is “1960s Palm Springs by night.” The name is French, the food is a souvenir of a vacation Donnelly spent roving the tapas bars of San Sebastian. A wood-fired oven does heavy lifting on a short menu that still swims with possibilities…
This Long-Awaited Bar in Greenwood Lives Up to Expectations
Seattle Met - Nov 2022
A wood-fired oven does heavy lifting on a short menu that still swims with possibilities. An earthy salad of marinated squid with white beans. Lamb crepinette. A dainty charred octopus tentacle atop potato salad. It’s a departure from Donnelly’s other restaurants—FlintCreek and the seafood-focused RockCreek—but displays the same easy confidence.
