RESTAURANTS

SEASTAR RESTAURANT & RAW BAR

Chef John Howie's Seastar Restaurant and Raw Bar opened in the Spring of 2002 to incredible accolades and reviews. Since the opening Seastar has received high praise and awards from Wine Spectator, FOOD & WINE, Sunset, and KING 5 Evening Magazine just to name a few.

 

SPORT RESTAURANT & BAR

In 2005, Howie opened SPORT Restaurant & Bar in KOMO Plaza, across from the Space Needle. It’s been a sport fan and family favorite since opening, with award-winning chili, chowder and Wagyu beef burgers. SPORT has also been voted "Best Sports Bar" by the readers of Seattle Magazine.

JOHN HOWIE STEAK

In September of 2009, Chef Howie opened John Howie Steak. John Howie Steak has been voted the “Best Steakhouse, Best Chef and Best Service” in Seattle by the readers of 425 Magazine, and "Best Steak in Seattle" by the readers of Seattle Magazine. John Howie Steak is also recognized by ZAGAT with a 26 for service, and a 27 for food, both considered extraordinary.

BEARDSLEE PUBLIC HOUSE & BREWERY

Beardslee Public House opened in 2015. It's in Bothell, Washington, and is a Pacific Northwest-inspired and family friendly eatery that specializes in world-class signature brews made on site in our 10-barrel brewery. Beardslee’s menu features high-quality, made-from-scratch comfort cuisine crafted from locally sourced ingredients. Most everything served at Beardslee is made in house: the restaurant grinds its own meat, bakes its own fresh bread and creates artisanal cured meats in a separate, specialized charcuterie kitchen.

WILDWOOD SPIRITS CO.

Chef Howie also opened a distillery in Bothell, Wildwood Spirits Co. Inspired by both Chef and Sommelier sensibilities,Wildwood Spirits Co. blends ‘farm to table’ and ‘vineyard to bottle’ to create distillates in a unique & distinctive ‘farm to distillery’ fashion. In the spirit of farmers from colonial times, where making distillates maximized local crops by preserving excess fruit and grain, Wildwood Spirits Co. sources nearly all of its ingredients from local farms. Ninety percent of the produce used for distilling Wildwood Spirits Co. spirits, from winter wheat to Braeburn apples to Douglas fir, is grown in Washington state.

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