Among many names for Ballard like “Snoose Junction” and “Gilman Park,” readers may not be privy to the fact that Ballard was once named “the shingle capital of the world” because of all the lumber and shingle mills that took up shop here. The industry was so successful that it rivaled even the maritime industry in jobs and culture.

It’s no wonder that Ballard resident and owner of The Ballard Loft, Dan Murphy, has opened a new restaurant that celebrates the lumber and shingle industry.

ShingleTown Northwest Pub and Eatery (2016 NW Market Street) opened mid- month and already Ballardites are clamoring to find a seat. On a Friday night it’s becomes a wilderness of patrons savoring pacific northwest inspired cocktails and dining on dishes sources from the region.

The space is vibrant, clean and the exposed wood and shingles lining the bar harkens to a different time when the mills rattled and Cedar dust flew. The bar itself has the iconic timber saw image imbedded in it. Indeed, ShingleTown is a space that celebrates not only Ballard but also the region as a whole.

After opening their doors to the public, Murphy said that so far, what they have to offer has been well received by Ballard patronage.

“The opening went really well. We got really great feedback from all of the customers and a mix in demographics – all very nice people. It seemed like everyone enjoyed themselves,” said Murphy.

“It has also been really cool. We’ve had a couple old folks come in and talk to Dan or talk to myself, “ said Adam Herlihy, General Manger of Shingle Town and The Loft. “And they are really excited about the space because their grandparents worked in these mills. So they are happy to see us remind people why Ballard is so special and how it came to be.”

The idea to open a place like ShingleTown came to the Murphy initially when he was opening The Ballard Loft over eight years ago. Murphy was doing green building and remodeling at the time and researched the area. He found that the history of the lumber and shingle industry in Ballard inspired him.

“I really found that the lumber industry was a fascinating part of Ballard, and it seemed like people don’t really know about it. Not long after that I started thinking of an idea that really started to evolved over the last four years,” said Murphy.

“Our goal is to incorporate the style of Northwest foods, but keep it simple, fun and approachable. The ingredients and flavors we are using have kind of this nostalgic and rustic tone to it.”

Murphy shared that his own family has ties to the lumber industry and how knowing that led to a deeper fascination. Murphy’s great grandfather was born in Cle Elum and worked the railroads in Snoqualamie.

“It’s not just a Ballard thing. It’s a Pacific Northwest thing. The railroads that brought all those timbers here -- I just think that the history of how the Northwest was founded is fascinating and based on the timber industry and those goods being exported around the world with the maritime industry. I think it’s great to open in Ballard and celebrate how they contributed to it.”

ShingleTown is in the same location where Anchors Down and Po Dog used to be. Murphy combined the two spaces and said the build out took two-and-a-half months from the time he signed he lease.

“It really felt like it took three-and-a-half months and seemed liked a really long time, but I’m very happy with the way it all worked out.”

Murphy’s team exposed some of the old beams in the building and a recycled the framing wood to make the benches and rustic industrial style overhang above the bar. Customers might notice the imperfections in the wood and discoloration from other uses the wood had. Murphy said the some of the wood was once used for concrete forming boards back in the day. Subtle touches like the Stimson Lumber Company and other mill company logos painted on the brick accent the space and link it to the industry Shingle Town was inspired by.

The Stimson Lumber Company and other mills company logos painted on the brick accent the space and link it to the industry Shingle Town was inspired by.

“We decided to keep it that way because that’s just part of history. It tells a story, so we decided to keep them the way they were.”

Murphy has collaborated with Herlihy and Chef Mark Berlin in order to make the food and drink side of his vision come to life.

“It was my goal to put a product out that’s worthy of the space that he (Murphy) was building. … I didn’t want this to be just one type of place; I wanted to do it all well and appeal to a broad demographic. Since we are paying homage to Old Ballard and the Pacific Northwest, my goal was to keep it local, keep it provincial,” Herlihy.

Indeed, and Herlihy has concocted a cocktail menu and beer and wine list that offers something for every one. Of the 16 beers on tap, many of them come from breweries that customers could walk to from Shingle Town, including Stoup Brewing, Hales Ales, Fremont Brewery and Maritime Pacific Brewery. The wines are also Washington and Oregon derived with most of them coming from Willamette Valley and Columbia River Valley. Cocktail lovers will find classics like the Old Fashion, Aviation and Gold Rush with a modern twist. Also, Bloody Mary drinkers will be pleased to hear the cocktail is made with Akvavit – a Scandinavian spirit flavored with caraway or dill -- instead of vodka and garnished with pork belly.

Local liquors like Batch 206 gin and vodka and Woodinville Whiskey pepper the line of bottles at the bar. Ballard’s own, Big Gin, is the only gin being used in the four gin cocktails on the menu. Moreover all the juices are freshly squeezed. Also, soda from Natural Wave Soda Company from Kent is served. Murphy said that he serves the soda because they do not use aspartame as an ingredient.

The food is Pacific Northwest inspired with an emphasis on seasonal ingredients and is served in portions as small as bar snacks all the way to large entrees. Diners can find seasonal fish served on a cedar plank as well as clams, mussels and other morsels from the sea on the menu. Other sumptuous dishes like cauliflower gratin and duck confit poutine are served.

Chef Berlin collaborated with Murphy in coming up with the approach to the cuisine. Berlin has been in the industry for over 30 years and comes from a fine dining background.

“My goal it to keep it simple, well prepared and delicious. This is all stuff I like to eat. I try to keep a close eye on seasonality as well. Obviously in the Pacific Northwest it can be a little difficult during the winter – the grapefruit in the bar is not from Washington, but there’s nothing I can do about that,” joked Chef Berlin. “But my asparagus and zucchini and green beans and mixed greens – as many things as I can physically make happen — are from around here.”

Murphy and Herlihy have also taken meticulous steps in hiring staff that match the Pacific Northwest tone they aim to celebrate: something they call, “genuine hospitality.”

“I handpicked the staff because they bring something to the table besides being able to make a cocktail or pour beer; they bring that genuine hospitality to the table. It’s hard to find,” said Herlihy. “My goal was to find a staff that can rival any in the city but without the pretentiousness that can come along with it. I want to ease people into these cocktails; ease people into drinking higher end wine and beers without beating them over the head. We want people to feel welcome and feel at home. This is a neighborhood pub.”

As far as how the lumber industry inspired pub fits in the neighborhood, Murphy and Herlihy said Shingle Town offers something no one else is on Market Street.

“I honestly think that Ballard needed this place, Ballard Avenue has a saturation with amazing bars and restaurants, but Market Street – with all these residential condos coming up, people need something they can just skip down the sidewalk to and enjoy.”

“I’m very excited with how it turned out. They (customers) seem to really love the space. … I’m very proud of Dan and the work that he’s put in here and proud of what we are doing.”