James Weimann and Deming Maclise–the guys who brought us Bastille, Stoneburner, Poquitos, and Rhein Haus–are introducing a fish and chips counter next door to the scotch-lined Macleod's Scottish Pub, which the guys opened with partner Alan Macleod in 2011.
The sibling restaurant should open within the first two weeks of August at 5206 Ballard Ave Northwest. Macleod's Fish and Chips will have counter service and seating for up to 28.
Poquitos' executive chef, Manny Arce set up the menu that includes sustainable long-line Pacific cod and fries cut from organic potatoes. Salmon and halibut are available alongside traditional cod. Fish and chips are $11, fried in rice oil, and come with house tartar sauce and the traditional UK accompaniment of mushy peas.
Also on the menu: fish tacos, which can be battered or seared, and fish sandwiches, plus traditional Scottish fare such as shepherd's pie and Scotch eggs. If this does not fill your fried-food quota, the dessert menu offers a Scottish pub original and favorite—a gooey deep-fried Mars bar. The drink menu includes Scottish and local brews, along with wines by the glass or bottle.
The decor will be relatively straightforward compared to Weimann and Maclise's other spots that are filled to the gills with exotic repurposed elements. Walls are clad in white subway tiles with a bit of exposed brick, while leather booths dot the seating area beneath nautical light fixtures.
Macleod's Fish and Chips will be open from 4 till 10 on weekdays and 4 to midnight on weekends, with additional lunch hours in the works. The menu will also be available at Macleod's Scottish Pub and to go.