
Seattle's favorite tavern with burgers, brick oven pretzels and fried chicken - plus over 30 beers on tap! HoursStandard HoursMonday - Thursday: 11am to 10pm Drink Happy Hour7 days a week 3pm - 6pm Food Happy Hour7 days a week 3pm - 6pm Brunch HoursSaturday - Sunday: 10am to 3pm Full MenuSunday - Thursday: until 10pm We will be closed Thanksgiving day all day, as well as Friday November 29th! We will reopen Saturday November 30th at 10am.Free parking on weekends as well as after 4 pm on weekdays. Garage entrance is on Harrison, between Terry and Boren on the North side of the building.All-ages until 8pm, every day. After 8pm, all guests must be 21+ and be able to provide acceptable id upon request Seattle's favorite tavern with burgers, brick oven pretzels and fried chicken - plus over 30 beers on tap! |
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![]() Chef BioBradley Layfield became the Chef of Brave Horse Tavern after 5 years of working his way up the ranks as a cook at Tom Douglas Restaurants. Bradley moved to Seattle from Savannah, GA in 2012. He was drawn here by the mountains and by a plate of ‘Tom’s Big Breakfast’ that he happened to order at another Tom Douglas restaurant, Lola. That plate was all Bradley needed to know who he wanted to work for. Bradley started at Brave Horse Tavern as a line cook under Chef Brian Walcyzk just two weeks after moving here. When Tom opened Cantina Lena in 2015, Brian was tapped to be the opening chef, and invited Bradley to be part of his kitchen team. After a couple years at Cantina, Bradley has now returned to his original stomping grounds as Chef of the great team at the Brave Horse Tavern.
Bradley is from Ideal, Georgia, a tiny farming community in the middle of the state. His interest in food started as a young child by watching personalities like Justin Wilson and Julia Childs on PBS with his grandmother, Elizabeth. He also loved to sit with his grandmother, Lois, in the kitchen as she cooked a feast at least once a week. Bradley loved to bake cakes in the toaster oven and tried to make escargot out of garden snails from the back yard. Additionally, Bradley spent a large amount of time in the fields and gardens of the local Mennonites that cared for him after school and during the summers. All this helped spark Bradley’s passion for food- knowing where it comes from, seasonality, and its flavors. He loves the slow and low pace and traditions of good BBQ. He also loves to experiment.
Bradley served in the Army Reserves as a Mental Health Specialist just out of high school. After his military training, he received his culinary arts degree from South Georgia Technical College. He began his journey in restaurants in 2004 with time spent at The Windsor Hotel, Frogtown Cellars, and Alligator Soul. When Bradley is not in the kitchen, you can find him hanging out with his lovely wife, Janelle, his two dogs and his seven chickens. He loves to travel, backpack, kayak, carve wooden spoons, and garden. |
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