New Weekend Breakfast at Beardslee Public House

Chef John Howie and Chef Jed Laprade’s menu boasts a tempting array of unique sweet and savory items made from scratch with carefully chosen locally sourced ingredients – like everything else at Beardslee Public House. Beardslee is also a college/pro football fan’s headquarters for the best boozy breakfast on the Eastside.

Chorizo Brick Oven Eggs at Beardslee Public House. Photography by AnneMarie Zarba
Chorizo Brick Oven Eggs at Beardslee Public House. Photography by AnneMarie Zarba

A Sampling of the Menu:

  • Savory items include: Andouille, Chorizo or Italian Brick Oven Eggs – all with housemade sausages and served in a cast iron skillet.  The BPH Benedict features house cured and smoked pork loin served atop a housemade English muffin with hollandaise and russet or sweet potato hash.  There is also a Veggie Benedict, Breakfast Poutine and a new Quiche preparation each day.
  • Sweet items include: S’Mores Pancakes, Seasonal Fresh Fruit Pancakes, Apple Cinnamon French Toast and a soon-to-be famous Cast Iron Cinnamon Roll that is not to be missed.
  • Cocktails and Mocktails: Beardslee has developed a number of new breakfast craft cocktails designed to create the perfect boozy breakfast – such as the Creamsicle Mosa, Amandamosa (grapefruit juice, St. Germaine, Cava) or one of the new Marys – the Peppercorn, Habanero or Pickled Mary.  Beer fans will love the Michelada – BPH’s Beaver Bait Blond with house made Mary mix served with charcuterie and pickled vegetables.
  • Beardslee’s number one non-alcoholic beverage of choice is the Mock Mosa, made with sparkling apple juice and served with orange juice, Strawberry or Blueberry Odwalla.

Breakfast at Beardslee Public House (19116 Beardslee Boulevard in Bothell) is served on Saturday and Sunday mornings from 9:00-11:30am.

Insider tip:  No waiting if you make reservations online (

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