Retail

THE DAILEY METHOD

The most efficient and effective group workout on the planet. The search for the best barre fitness class is over. The Dailey Method is here to help you achieve a strong, lean, sculpted body through an evolving mix of fitness practices that samples the best benefits from multiple disciplines. At the cutting edge of fitness research, The Dailey Method combines ballet barre work, core conditioning, and muscle strengthening through yoga, pilates, and orthopedic exercise. Unlike other group classes, The Dailey Method ignites awareness through hands-on training and education. Our intrinsic focus on alignment and strength results in better posture, better movement, and a better you. Never stale, our ever-evolving mix of movement is always fresh, fun, and challenging. The Dailey Method is efficiency incarnate. You get a total workout: your body sculpted, mind sharpened, motivation heightened, attitude transformed.

THE DAILEY METHOD

 MENCHIE'S

Menchie started mixing when he was only a baby. It quickly became his passion and led him to do what he loves and love what he does: making mixes of yogurt and toppings with his sweet friends. Together, the Sweet Friends represent the United Flavors of Yumm (UFY) and travel the world in the pursuit of yumminess with one mission in mind: to spread the yumm with smiles. In the UFY, any mix is possible and all mixes are created equal. Now, be a Sweet Friend and carpe yumm! Grab a cup, enjoy the sweet ride!

MENCHIES

 BEARDSLEE PUBLIC HOUSE

Beardslee Public House specializes in the creation of high-quality, scratch-casual cuisine. Most everything on the menu is made in house with carefully chosen locally sourced ingredients. The Beardslee menu has something for everyone and features a variety of delicious food preparations you might expect, such as house-made burgers, hand-tossed pizzas and an assortment of sausages – as well as unexpected and unusual culinary delights, such as grilled Kalbi pork jerky, the veggi rillette (otherwise known as ratatouille in a jar) and numerous other hand-crafted artisan charcuterie specialties (don’t miss the chef’s charcuterie platter, pork rillette and country pate). Close proximity to world-class craft beer and its ingredients influenced the creation of this menu and makes beverage pairing easy. Beardslee-inspired dishes include: the stout-infused deviled eggs, Greenleaf IPA & jalapeno hummus, the spent grain pretzel – a soft pretzel made with grains from Beardslee beer and served with stout-infused mustard, ale battered Walla Walla onion rings, hand-tossed pizzas with malted grains used to make the crust and the Beardslee Pale Ale, cauliflower and cheddar cheese soup with frizzled onions. The history of Bothell is steeped in the logging industry to honor that tradition we have named many of our beers after classic and unusual timber and logging terms or some after historic Bothelltonians! We hope you enjoy the names as much as the brews themselves, Cheers! 

Beardslee Public House

18/8 FINE MEN'S SALON

Welcome to 18/8 Fine Men's Salons - Bothell! We are about more than just getting a haircut - we bring the essence of cool confidence to our discerning clientele at the Village at Beardslee Crossing. Men leave our salon looking their best and feeling even better. Our team is committed to providing you with an outstanding experience, which includes: - Classic Haircuts. - Facial treatments to rejuvenate your skin. - Therapeutic scalp treatments to help prevent hair loss. - Complete hand and nail treatments. - An undeniably classic straight shave. - Waxing services to remove unwanted facial hair. - Hair coloring and grey blending. Please call for an appointment and come see us today!

18/8 SALON

POTBELLY

Potbelly Sandwich Works was founded in 1977 by Peter Hastings. The original store is located at 2264 North Lincoln Avenue in Chicago, in a retail space that was previously an antique store called Hindsight, also owned by Hastings. Many of the items that decorated the restaurant were taken from the former antique store. In 1996, Bryant Keil purchased the original location and opened a second in 1997. He then expanded Potbelly to over 275 stores all over the country. Potbelly toasty warm sandwiches are made the same way since 1977. Our craveable salads are abundant and fresh with amazing ingredients. Every toasty warm sandwich on the Potbelly Sandwich Shop menu is made to order. Choose between multigrain wheat or regular bread. Choose Originals (our "regular" size since 1977) or Bigs (30% bigger). Either one can be ordered on "Thin Cut" bread (1/3 less bread). Our toppings: add Mayo, Mustard, Hot Peppers, Lettuce, Onion, Tomato, Pickle, Oil and Italian seasoning - or don't. It's up to you to make your sandwich the way you like it. Be sure to leave room for a hand-dipped milkshake or a cookie baked fresh daily in the shop! Fresh. Fast. Friendly.

POTBELLY

STARBUCKS

The Science of Delicious. We’re not just passionate purveyors of coffee, but everything else that goes with a full and rewarding coffeehouse experience. We also offer a selection of premium teas, fine pastries and other delectable treats to please the taste buds. And the music you hear in store is chosen for its artistry and appeal. It’s not unusual to see people coming to Starbucks to chat, meet up or even work. We’re a neighborhood gathering place, a part of the daily routine – and we couldn't be happier about it. Get to know us and you’ll see: we are so much more than what we brew. We make sure everything we do is through the lens of humanity – from our commitment to the highest quality coffee in the world, to the way we engage with our customers and communities to do business responsibly. "The world is full of mysteries. One of the biggest question on the minds of many: why does coffee make everything better? Okay, so that’s not an enduring life question, but still. We've brought home the beans, handcrafted the brew and the results are in: great coffee rocks and we've got delicious food to go with it, so dig in."

STARBUCKS

SUSHI CHINOISE

Chef, restaurateur and Northwest culinary influencer Thoa Nguyen was born in Saigon and raised in Cho Lon, the city's Chinatown district. In April 1975, at the age of 11, Thoa and her family left Vietnam for America and settled in Denver, Colorado. She then moved to Washington State in 1991 and quickly fell in love with the Pacific Northwest and the bounty found in its fields, pastures and waters. Serial entrepreneur Chef Thoa opened her first restaurant to accolades in 1996, the Pan Asian, Chinoise Café. Chinoise grew to three locations by 2000. She also opened The Islander on the southern border of Pike Place Market in downtown Seattle in 2003 and Wabi-Sabi Sushi Bar & Restaurant and the award winning Thoa’s Restaurant & Lounge, both in 2009. Chef Thoa’s restaurants are trend-setting in merging cuisines that span across the Asian continent with Northwest sensibilities. Chef/owner Thoa is a purist, who seeks out the very best ingredients and prepares authentic, yet approachable food that her loyal customers crave. She has been able to adapt her operations in an ever changing business landscape and economy and has managed to have her restaurants thrive. Chef Thoa currently owns and operates Chinoise in Issaquah Highlands and Wabi-Sabi Sushi Bar & Restaurant. Chef Thoa lives on Mercer Island east of Seattle, with her husband Barry and their two children. When she is not working in one of her restaurants she likes to cook, shop, travel, and create art work.

SUSHI CHINOISE

 WILDWOOD SPIRITS CO.

Inspired by both Chef and Sommelier sensibilities,Wildwood Spirits Co. blends ‘farm to table’ and ‘vineyard to bottle’ to create distillates in a unique & distinctive ‘farm to distillery’ fashion. In the spirit of farmers from colonial times, where making distillates maximized local crops by preserving excess fruit and grain, Wildwood Spirits Co. sources nearly all of its ingredients from local farms. Ninety percent of the produce used for distilling Wildwood Spirits Co. spirits, from winter wheat to Braeburn apples to Douglas fir, is grown in Washington state. Their gin, Kur (pronounced "cure") is made in the London Dry Gin style and is produced with Washington heirloom variety red winter wheat that emphasizes a backbone of classic juniper aromas and flavors with subtle citrus (Seville orange) as well as Douglas Fir and Braeburn apples from Mr. Liedholm's backyard. Their vodka, Stark Vatten (Swedish for “strong water”), is produced with Washington heirloom variety red winter wheat and pure, filtered water to create a clean, viscous, oily vodka that displays a definitive classic European style while remaining a distinctive local product. 

WILDWOOD SPIRITS