Kickin’ Boot is opening in the Henry Gowan Whyte warehouse, which dates from the 1920s. The historic building is located on Shilshole Boulevard and 22nd Avenue NW.

The latest chapter in the Ballard barbecue boom arrives shortly in the form of Kickin’ Boot Whiskey Kitchen. The restaurant and bar is brought to you by Zak Melang and Nate Opper, the Matador guys.

Not surprisingly, then, the space boasts some lavish appointments. The duo had a hand in much of the interior—including designing massive steel chandeliers that anchor the 4,400-square-foot space—as well as in shaping the menu. Opper spent several months traveling the U.S. in search of culinary inspiration before deciding southern cuisine would inform the food. Wood-fired steaks and house-smoked meats lead the menu, with down-home staples like fried catfish, shrimp and grits, fried chicken, and gumbo rounding things out. Several smokers have arrived from Mesquite, Texas to ensure optimal authenticity.

Kickin’ Boot is set to open in late July. Click through the slide show for a sneak peek of the progress.

All photos by Seattlemet.com photographer Lucas Anderson.