BOTHELL, Wash. — At first glance Beardslee Public House seems like a typical pub. The large inviting space is the perfect place to grab a meal with the family or watch the big game with friends. But you'll soon notice this restaurant and brewery takes pub fare to another level.
Accomplished restaurateur John Howie is behind the concept. He wanted to create a casual dining establishment that celebrated the Pacific Northwest.
Everything is made in house using local seasonal ingredients. And when we say everything, we mean everything. From the sauces to the sausage, it's all prepared on-site from scratch.
The craft beer is also made on site. There's a 10-barrel brewery below the restaurant. It takes between 14 and 28 days to go from grain to glass depending on the brew. The selection regularly rotates with the seasons. We were told by the brewing team that the Greanleaf IPA is a must try.
The grain from the beer also makes its on the food menu. It's used to make the house baked pretzel which is served with smoked gouda sauced, stout infused whole grain mustard and honey butter. Other popular dishes include the crispy quinoa cakes, sausage stuffed mushrooms and New Orleans style jambalaya.
Beardslee also houses an on-site distillery where they make and bottle spirits under the Wildwood label. The liquor is used in the craft cocktails like the Smolder Rye. It's made with Wildwood Spirits Rendition Rye, Tuaca, Frangelico, house made cherry-hazelnut bitters and infused with cherry wood smoke.
Chef Howie aims to use local elements throughout the restaurant including the décor. Each table, from the dining room to the the fire pit, was made from a Giant Red Sequoia tree that was planted on the property more than 60 years ago.
Beardslee Public House is located at 19116 Beardslee Blvd in Bothell. It's open daily and there's a brunch service on the weekends.
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