Beyond the Tap at Beardslee Public House

Beardslee Public House deviled eggs

Stout Infused Deviled Eggs. By Derren Kemanek.

Drinking a locally crafted pint is one thing, but at Beardslee Public House (BPH), Chef Jed Laprade also incorporates beer and its byproducts (like spent grain from brewing) into menu items — a perfect pairing. Start with a pretzel, made in-house using spent brewing grains, dunked in smoked Gouda or mustard, or try an order of the Greenleaf IPA-infused hummus, laced with a spicy jalapeño kick and served with freshly sliced veggies and pita bread.

If deviled eggs are more your style, don’t pass up these stout-soaked vehicles of creamy, yolky goodness — the whole-grain mustard “caviar” on top gives it just the right pungent, briny note.

Beardslee Public House burger

Prime Beef Burger and tater tots. By AnnieMarie Zarba

The ale and panko crusted halibut fish and chips is one of the best versions in the Seattle area — tender halibut served in a miraculously crisp shell. Spent brewing grains go into the hand-tossed pizza crusts as well.

And while it may not technically contain beer, it’s one of the best “ingredients” to go with a great burger. The BPH prime beef burger (add cheese and bacon) sports perfect proportions of potato roll bun to patty and a smoky, creamy spread to complement its beefy juiciness. Just add your favorite BPH beer (try the Knuckle Boom ESB). beardsleeph.com

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