Chef John Howie opened his newest restaurant, Beardslee Public House, in Bothell on Aug. 7. The 10-barrel brewery features 12 local craft beers and tasty meals ranging from burgers to pizza. Everything is made fresh from the restaurant grinding its own meat, baking fresh bread to creating artisanal sausages.
Executive Chef Jed Laprade designed the menu to incorporate local flavors to pair with beers on tap. Dishes such as stout-infused deviled eggs and Greenleaf IPA & jalapeno hummus are the tip of Beardslee Public House’s beer-infused iceberg.
Drew Cluley, former head brewer at Big Time Brewery and Pike Brewing Company, will handle all things beer. A 20-year veteran of craft brewing, Cluley has spent the past 16 months refining Beardslee’s beer program, which will feature 12 of Beardslee’s own house beers. The restaurant also will have a full-service bar with carefully selected Washington wines.
Erik Liedholm, Howie’s partner at Beardslee, holds the distinction of master distiller at Wildwood Spirits Company and highlights his award-winning Kur Gin and Stark Vatten Vodka in the restaurant’s diverse cocktail menu. But food and drink is not the only boast of Howie’s latest creation.
The 10,000 square foot Public House, which includes the downstairs brewery and charcuterie kitchen, seats nearly 400 in a family-friendly environment. On warm days, garage doors at the front and rear of the restaurant will be opened; on cool days, guests can warm up in the bar around an indoor fire pit. Each table in the restaurant was crafted from a giant Sequoia tree harvested on the original Beardslee property.
Beardslee Public House has been percolating for quite some time.
“I have been waiting for this day for years,” Howie said in a statement. “We are very excited to bring the unique scratch casual dining and brewery experience of the Beardslee Public House to the great Pacific Northwest and specifically the Bothell community.”
Beardslee Public House is located in The Village at Beardsley Crossing, and will be open Sunday through Thursday from 11 a.m. to 11 p.m., and on Friday and Saturday from 11 a.m. until midnight.