It's time, Bothell: John Howie's long anticipated Beardslee Public House is nearly here, set to open August 10 at 19116 Beardslee Boulevard. At the new 10,000-square-foot upscale pub and brewery, Jed Laprade (Seattle's Seastar Restaurant and Raw Bar) will head up the kitchen and everything served will be made in house: the restaurant will grind its own meat, bake its own bread, and have a separate, specialized charcuterie kitchen. The menu displays a fairly diverse cross section of cuisines, including grilled kalbi pork jerky; a spent grain pretzel made with grains used to brew Beardslee's own beer; a veggi rillette (or ‘ratatouille in a jar') with eggplant, peppers, squash, kalamata olives and served with ciabatta rolls; and pizzas with a variety of toppings. Laprade primarily has a fine-dining background, but is passionate about comfort food and enthusiastic about this new opportunity at Beardslee.
On the beverage side, Drew Cluley will be at the helm of the 10-barrel brewery, bringing 20 years of extensive craft brewing experience from Big Time Brewery and Pike Brewing Company. Cluley has been instrumental in the design and development of the beer program at Beardslee, which will feature 12 local craft beers on tap with seasonal rotating guest handles.
In terms of decor, expect rich, warm woods with steel accents, stained concrete floors, high ceilings, and garage doors that can be opened to bring the outside in. Beardslee Public House 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. Eater will continue to provide updates and more photos as opening draws near.