Monday – Thursday
3:00 PM – 8:00 PM
Friday
12:00 PM – 9:00 PM
Saturday
12:00 PM – 9:00 PM
Sunday
12:00 PM – 8:00 PM
Sunday – Saturday
3:00 PM – 6:00 PM
19116 Beardslee Blvd.
Bothell, WA 98011
Phone: 425.286.1001
425.286.1001
19116 Beardslee Blvd.
Bothell, WA 98011
Jed Laprade, an accomplished fine-dining chef, helms the scratch cooking concept and charcuterie kitchen at Beardslee Public House. Chef Jed has been with the John Howie Restaurant Group for more than 10 years, distinguishing himself at Seastar Restaurant and Raw Bar in Bellevue and Seattle. Chef Jed was formally trained at the highly regarded Culinary Arts Program at South Seattle College.
Sean Stapleton, a northwest native and Bothell resident since he was three years old, has been immersed in the local restaurant community for the past 13 years developing a passion for delivering high-quality restaurant service and experiences. In 2006, Sean began as a busser at the Outback Steakhouse in Bothell, and has worked in management since 2011, most recently as General Manager of Cactus Restaurant in Kirkland before joining Beardslee Public House in April 2018.
Chef John Howie’s restaurants, ranging from casual, scratch-cooking establishments to fine dining, are renowned for infusing innovation into evolving seasonal menus that feature the highest quality, sustainable meat and seafood with locally sourced ingredients. In recognition of being chef and proprietor of some of the Seattle Area’s most prominent restaurants, Chef Howie was nominated Outstanding Restaurateur by the James Beard
Foundation Awards in 2013 and has been invited to be guest chef at the James Beard House on five separate occasions. Chef Howie and his restaurants are as recognized for philanthropic generosity as they are for culinary achievement. Since 2002, the John Howie Restaurant Group has received numerous awards for philanthropy and community involvement, and has given more than $6 million to hundreds of charitable organizations.
Erik Liedholm is an Advanced Level Sommelier (Level III) whose wine lists have received numerous awards, including Best New Wine List in America by Food and Wine Magazine and the Best of Award of Excellence by Wine Spectator. Erik has won the National Somm Slam competition at the International Chef Congress in New York, was named Sommelier of the Year by Seattle Magazine and received The Seattle Times Walter Clore Award for outstanding achievement in the wine industry. Erik is also co-owner and distiller of Wildwood Spirits, Co., maker of award-winning spirits located just
downstairs from Beardslee Public House.
