Back on the 3rd of April after making a short phone call I got in touch with Seth Howard at the newest addition to the Howard Gastropubs, the Hudson New American Public House. Arriving in between the saw dust coated tables, counter tops, and floors you knew this place was close to opening especially after the receipt of their Liquor License earlier that Friday. After a brief tour of the space I was shown the upcoming imagery for the windows, menu, and outdoor signs.
The following Wednesday Hudson was officially open for business with an impressive draft list that featured local favorites, Ninkasi Tricerahops, Chuckanut Pilsner, and Boundary Bay Amber as well as sour Cascade Mouton Rouge, and Dark Kriek from New Belgium. Chef Erik Wood on loan to the Hudson during the first few months until the kinks are worked out treated the bunch of us to samples from their menu (see below).
The Grilled Shrimp Cocktail arrived on a plate of lettuce with two islands, one of ghost chile and sweet cocktail sauce while on the other side of the green continent an avocado creme sauce that requested equal attention. The next sample an order of Hudson Fries featured actual bacon strips crumbled within the orange accented hand tossed fries, went well with ketchup and had just the right amount of salt. Braised clams in spicy tomatoes with linguine and asiago bread was an excellent combination and went well with the Amber that was on draft. Looking at the clock I realized it was time to grab one of their classics, the field roast veggie burger, complete with mayonnaise and the usual burger condiments. After all this food I had no room to enjoy the dessert that was listed, but I will try this hopefully the next time I am in.
Reaching for my coat and heading towards the door, I shook Seth and Eriks hand as well as new bartender addition Jason; wishing them good luck. Hopefully in the coming months I can check out the brunch menu and report back.
Soup du Jour
Grill Shrimp with ghost Chile cocktail sauce and avocado crème
Fresh house fries tossed with orange zest, bacon and hard herbs.
Greens with hazelnuts, huckleberries, Laura Chenel goat cheese and herb champagne vinaigrette.
Braised clams with spicy tomatoes and served with linguine & asiago bread.
Roasted bone-in with lavender and service with farro and fiddlehead ferns.
Field Roast Burger
Service with Sage aioli, spinach, spicy micro greens on a onion bun. Served with salad and house pickles.
Burger* & Fries
Fresh Oregon beef patty with pickled onions, romaine, tomato, and spice herb aioli, all on an onion bun, Served with house fries and pickles.
Fried Duck egg
Dusted with powdered sugar and served with Bacardi dolce le leche.
Hudson Public New American Public House
8014 15th Ave NE, Seattle, WA 98115
(April 14th, 2009) Washington Beer Blog just posted an update to their previous story regarding the upcoming opening of The Hudson. I thought I would include this in my related section as well as Beer Retard Review,
The Hudson New American Public House, courtesy WA Beer Blog
Coming Soon – A Collins Pub for the North End, courtesy WA Beer Blog
Hudson Public House Open in Maple Leaf, courtesy
The Beer Retard blog