Kickin Boot Whiskey Kitchen, a new brown liquor and barbecue concept from Zak Melang and Nathan Opper(of tequila bar and Mexican restaurant Matador fame), will open in Ballard, reports Seattle Magazine. Opper and Melang are capitalizing on two of the hottest trends in Ballard right now: barbecue and whisky/bourbon-driven cocktails. Kickin' Boot's projected opening in the top floor of the Henry Whyte Building, a restored 1920s era warehouse, is June 2012.
According to a rep, "Kickin’ Boot Whiskey Kitchen is not another purveyor of gussied up comfort food." Instead, they will serve "awesome Southern cuisine." Awesome examples include the following: "prime-cut steaks, full-service BBQ, house-smoked meats and hand-stuffed sausages, and a full slate of Southern staples such as Seafood Gumbo, Spicy Shrimp and Grits, and Fried Louisiana Catfish." Opper and Melang seem to believe in the concept enough to take it down South. Eater Portland says that their Southland Whiskey Kitchen is in development in NW Portland and promises to be a "Southern smokehouse-style restaurant."
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[Photo: Randi Suetens]