Bourbon and Bones Bites the Dust in Frelard

The tap handles, the bottles of bourbon, the taxidermy boar’s head, the creepy ram’s skull — all gone. Bourbon and Bones sure does appear to be closed, as many tipsters have suggested over the past few weeks.

There’s no sign on the window, no Facebook post lamenting the end of an era at the Frelard smoked meat factory, no official word whatsoever, but all signs point to the same conclusion: This one’s dead in the water. Yelp, Google, and a couple of sad Facebook notes from fans indicate the same.

Eater has called and emailed the barbecue restaurant to no avail, and the voicemail for the restaurant is long since full. Perhaps there’s a revamp coming, or a turnkey sale, given the furniture and kitchen equipment is still in place, but for now, you’ll have to go elsewhere for great barbecue in Seattle. In fact, should you face a meaty craving in the area where Fremont meets Ballard, all is not lost: Drunky’s Two Shoe BBQ is practically across the street, serving an array of smoked meat with a heaping side of kitsch.

Bourbon and Bones launched in January 2014 under the direction of chef Mike Law of Wandering Goose. Chef William Belikis of Mistral Kitchen took over in the fall of 2015.