Kickin' Boot Whiskey Kitchen, a brown liquor and barbecue joint coming to(where else) Ballard, will open in mid-July, according to a representative. Zak Melang and Nathan Opper(of tequila bar and Mexican restaurant Matador fame)'s new joint will feature mesquite-grilled steaks, fried chicken and slow-cooked barbecue, as well as Southern favorites like fried catfish, shrimp and grits, and smoky baked beans. Expect a choice of whisky-based cocktails, as well as traditional favorites.
The 4,700 sq. ft. restaurant will occupy the upper floor of the Henry Whyte Building and will seat 75 in the 21 plus bar area, 50 in the all-ages dining room, and 50 more on the all-ages open-air patio. The patio will be have retractable garage door-style windows and looks out over Salmon Bay.