The new Chef John Howie Beardslee Public House brewery and restaurant will open today in Bothell.

The Beardslee Public House is a 10-barrel brewery featuring 12 of local craft beers on tap with seasonal rotating guest handles. The restaurant menu features high-quality, scratch-casual fare, including house-made burgers, hand-tossed pizzas and charcuterie – all created with locally sourced ingredients. Every epicurean delight served at Beardslee is made in house: the restaurant grinds its own meat, bakes its own fresh bread and creates a variety of fresh, artisanal sausages.

The 10,000-square-foot Beardslee Public House, which includes the downstairs brewery and charcuterie kitchen, seats nearly 400. With the help of partner Erik Liedholm, local elements have been incorporated into every aspect.

From a culinary standpoint, executive chef Jed Laprade has carefully integrated the fresh flavors of the region into each menu item. On the brewery side, head brewer Drew Cluley has designed a beer program that appeals to a variety of tastes – from the most discerning craft beer lover to a newbie ready for their first craft beer experience. Cluley, along with assistant brewer and cicerone Paige Zahnle, produces every Beardslee craft beer on site. Additionally, the full-service bar spotlights several Washington State wines, which are available on tap, and an intriguing list of specialty signature cocktails created with spirits made at the adjacent Wildwood Spirits Co, scheduled to open later this month.

“I have been waiting for this day for years,” Howie said. “We are very excited to bring the unique scratch casual dining and brewery experience of the Beardslee Public House to the great Pacific Northwest and specifically the Bothell community.”