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New restaurant/brewery and distillery to open September in Bothell
A new family-friendly restaurant/brewery and distillery are coming to Bothell this September in The Village at Beardslee Crossing.
Beardslee Public House will be a 10-barrel brewery, offering 12 to 13 craft brews for the ale house, produced by Head Brewer Drew Cluley. The ale house will feature the finest of local craft brews in guest taps. Beardslee Alehouse’s restaurant will operate under a “farm to table” philosophy, with everything made in-house.
"Our goal is to develop relationships with local farmers," said John Howie, chef and proprietor. "We want to get our food from them and then, in return, give them back our grains."
The restaurant will grind its own meat, bake fresh bread, and feature a "locker" for aging housemade charcuterie. Burgers, brats and flatbreads will be highlighted, and housemade charcuterie, cheese and pickled vegetables will compliment the menu. There will be a full-service bar, with popular local wineries on tap.
"This is the best way to go because it ensures all our food is high quality," Howie said.
Howie owns the John Howie Restaurant Group, which includes John Howie Steak, Seastar Restaurant and Raw Bar in Seattle and Bellevue, SPORT Restaurant and Bar and Adriatic Grill Italian Cuisine & Wine Bar. Howie also recently released the cookbook, "Passion & Palate: Recipes for a Generous Table."
“We are thrilled to be coming to Bothell,” Howie said. “We see great growth and opportunity in the Bothell area, and look forward to bringing our exceptional products and services to the city.”
"We really want Beardslee Alehouse to be a stopping place for people," Howie said. "It will be a place where people of any age can come and appreciate. We will offer budget friendly foods, but also pricer options for a fancier night."
Prices will start at $7, with the highest priced option around $18. The menu will feature basic American comfort foods, such as hamburgers, bratwursts wrapped in a pretzel bread and flatbreads.
The environment of Beardslee Public House will reflect the local concept of the menu. Every table in the restaurant/brewery will be made from a giant red sequoia that was harvested from the property. The base of the tree will make for a large exterior fireplace, sitting on the west-facing patio. The bar will include an indoor fireplace, with casual seating. Additionally, two large community tables will enhance the neighborhood atmosphere of the restaurant.
“Taking down the giant red sequoia had to happen, but being able to repurpose the wood through tables, chairs and other elements of the restaurant is amazing,” Howie said. “It will really add to the environment of Beardslee.”
Wildwood Spirits Co.’s distillery will also embrace a local philosophy. Following a “farm to distillery” concept, 90 percent of produce for distilling will be sourced from Washington State. The first two spirits distilled at Wildwood Spirits Co. will be Kur gin and Stark Vatten vodka. Until the distillery opens in September, the distilling process will continue as it has at Michigan State University, where distiller Erik Liedholm brought state produce and studied at.
“It’s great that people are already as enthusiastic about the product as we are. I believe we’ve benefitted from having the resources to develop our dream spirit at Michigan State University,” Liedholm said. “We’ve had the ability to perfect our product before showcasing it to anybody.”
Wildwood Spirits Co.’s tasting room aesthetic will be a new take on an old, English apothecary. Mill work, Edison bulbs and medicine bottles will help create the ambience, while settees and comfortable chairs will shape an inviting space for guests. The equipment will be supplied from a German still manufacturer.
Both the distillery and the restaurant/brewery will be located in The Village at Beardslee Crossing, at 19116 112th Ave. NE. Beardslee Alehouse will be in suite 103 and 201 and Wildwood Spirits Co. in Suite 102.
The Village is along Beardslee Boulevard, at the NE 195th Street and I-405 interchange at Exit 24.