Macleod's occupies a corner of Ballard Avenue NW that's held a pub of one kind or another since 1904. The current incarnation opened in 2011, when Edinburgh native Alan MacLeod partnered with restaurateurs Deming Maclise and James Weimann to open a proper Scottish pub in Seattle. Alan now runs it with his wife Naomi.
The pub side is 21-and-over, pouring single malt whiskies, scotch cocktails, and pints of Tennents lager and Belhaven ale. In 2015, the operation expanded next door into a counter-service chip shop, all-ages and separate from the bar, serving certified sustainable, long-line caught wild Pacific cod along with halibut and salmon. The Scotch egg, deep-fried Mars bar, and a chowder built on leeks, bacon, and little neck clams round out the menu, with the fish and chips and sticky toffee pudding drawing particular praise from regulars.
The room leans into its Scottish pub setup — cozy, welcoming, and built for settling in with a dram or a pint.
The pub side is 21-and-over, pouring single malt whiskies, scotch cocktails, and pints of Tennents lager and Belhaven ale. In 2015, the operation expanded next door into a counter-service chip shop, all-ages and separate from the bar, serving certified sustainable, long-line caught wild Pacific cod along with halibut and salmon. The Scotch egg, deep-fried Mars bar, and a chowder built on leeks, bacon, and little neck clams round out the menu, with the fish and chips and sticky toffee pudding drawing particular praise from regulars.
The room leans into its Scottish pub setup — cozy, welcoming, and built for settling in with a dram or a pint.