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CenturyLink Opens New John Howie Stands

Stefan Milne
Author: Stefan Milne
2 min.read
1Beer Nuts
There's no mistaking the ideal companion for these sweet-and-salty roasted peanuts: just refer to the name. Photo: CenturyLink
There’s no mistaking the ideal companion for these sweet-and-salty roasted peanuts: just refer to the name. Photo: CenturyLink
2Beer Nuts
There's no mistaking the ideal companion for these sweet-and-salty roasted peanuts: just refer to the name. Photo: CenturyLink
There’s no mistaking the ideal companion for these sweet-and-salty roasted peanuts: just refer to the name. Photo: CenturyLink
3Jalalpeño IPA Hummus
Is your hummus lacking beer? This Grab and Go offering is here to help, with an IPA reduction added for good hoppy measure. Scoop it up with carrots and celery. Photo: CenturyLink
Is your hummus lacking beer? This Grab and Go offering is here to help, with an IPA reduction added for good hoppy measure. Scoop it up with carrots and celery. Photo: CenturyLink
4Jalalpeño IPA Hummus
Is your hummus lacking beer? This Grab and Go offering is here to help, with an IPA reduction added for good hoppy measure. Scoop it up with carrots and celery. Photo: CenturyLink
Is your hummus lacking beer? This Grab and Go offering is here to help, with an IPA reduction added for good hoppy measure. Scoop it up with carrots and celery. Photo: CenturyLink
5Greek Quinoa Salad
If athletes ricocheting off each other puts you in a light and Mediterranean mood (we don't judge), this salad should sate with tomato, cucumber, pepperoncini, and a red wine vinegar and lemon vinaigrette. Photo: CenturyLink
If athletes ricocheting off each other puts you in a light and Mediterranean mood (we don’t judge), this salad should sate with tomato, cucumber, pepperoncini, and a red wine vinegar and lemon vinaigrette. Photo: CenturyLink
6Greek Quinoa Salad
If athletes ricocheting off each other puts you in a light and Mediterranean mood (we don't judge), this salad should sate with tomato, cucumber, pepperoncini, and a red wine vinegar and lemon vinaigrette. Photo: CenturyLink
If athletes ricocheting off each other puts you in a light and Mediterranean mood (we don’t judge), this salad should sate with tomato, cucumber, pepperoncini, and a red wine vinegar and lemon vinaigrette. Photo: CenturyLink
7Spicy Carrot Sushi Roll
Sushi sans fish, these vegan rolls sub sous vide sweet carrots and round it out with a togarashi-sriracha seasoning and cucumber. Photo: CenturyLink
Sushi sans fish, these vegan rolls sub sous vide sweet carrots and round it out with a togarashi-sriracha seasoning and cucumber. Photo: CenturyLink
8Spicy Carrot Sushi Roll
Sushi sans fish, these vegan rolls sub sous vide sweet carrots and round it out with a togarashi-sriracha seasoning and cucumber. Photo: CenturyLink
Sushi sans fish, these vegan rolls sub sous vide sweet carrots and round it out with a togarashi-sriracha seasoning and cucumber. Photo: CenturyLink
9Clam Chowder
Nothing's more autumnal than clam chowder and Seahawks. This one's a classic with sea clams, red potatoes, and bacon. Photo: CenturyLink
Nothing’s more autumnal than clam chowder and Seahawks. This one’s a classic with sea clams, red potatoes, and bacon. Photo: CenturyLink
10Clam Chowder
Nothing's more autumnal than clam chowder and Seahawks. This one's a classic with sea clams, red potatoes, and bacon. Photo: CenturyLink
Nothing’s more autumnal than clam chowder and Seahawks. This one’s a classic with sea clams, red potatoes, and bacon. Photo: CenturyLink
11Ultimate Bacon Cheeseburger
Bacon comes threefold in this pork bomb: It's 40 percent of the patty and layered on applewood smoked strips and Canadian bacon slabs. Photo: CenturyLink
Bacon comes threefold in this pork bomb: It’s 40 percent of the patty and layered on applewood smoked strips and Canadian bacon slabs. Photo: CenturyLink
12Ultimate Bacon Cheeseburger
Bacon comes threefold in this pork bomb: It's 40 percent of the patty and layered on applewood smoked strips and Canadian bacon slabs. Photo: CenturyLink
Bacon comes threefold in this pork bomb: It’s 40 percent of the patty and layered on applewood smoked strips and Canadian bacon slabs. Photo: CenturyLink
13Creole Potato Salad
For those who need to spice up their potato salad relationship, Beardslee Public House brings creole mustard and roasted bell peppers to the game day standby. Photo: CenturyLink
For those who need to spice up their potato salad relationship, Beardslee Public House brings creole mustard and roasted bell peppers to the game day standby. Photo: CenturyLink
14Creole Potato Salad
For those who need to spice up their potato salad relationship, Beardslee Public House brings creole mustard and roasted bell peppers to the game day standby. Photo: CenturyLink
For those who need to spice up their potato salad relationship, Beardslee Public House brings creole mustard and roasted bell peppers to the game day standby. Photo: CenturyLink
15Brewing Grain Pretzel
Proving that the ways to add beer to food are endless, this soft pretzel is made from the grains used in Beardslee's brewery. Smoked gouda cheese sauce on the side. Photo: CenturyLink
Proving that the ways to add beer to food are endless, this soft pretzel is made from the grains used in Beardslee’s brewery. Smoked gouda cheese sauce on the side. Photo: CenturyLink
16Brewing Grain Pretzel
Proving that the ways to add beer to food are endless, this soft pretzel is made from the grains used in Beardslee's brewery. Smoked gouda cheese sauce on the side. Photo: CenturyLink
Proving that the ways to add beer to food are endless, this soft pretzel is made from the grains used in Beardslee’s brewery. Smoked gouda cheese sauce on the side. Photo: CenturyLink

Chef John Howie’s has new CenturyLink offerings—Seastar (sushi and seafood), Beardslee Public House (burgers and comfort food), and Grab and Go (quick salads and snacks). With various locations spread through the stadium, even the choosey can snag a bite before kickoff. 




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Stefan Milne
Stefan Milne
Stefan Milne is the arts and culture editor for Seattle Met. He’s a Washington native and earned an M.A. in English from Central Washington University. He’s published journalism, fiction, and poetry in Gargoyle Magazine, The Stranger, and others. You can likely find him reading or cooking vegetables from his garden.