Photo Credit: TIMES PHOTO: JAIME VALDEZ - Andrew Jehan, owner of Bethany Public House, takes a moment for a picture while serving customers during the soft opening of the Bethany restaurant.Experienced restaurateur Andre Jehan lives in the Bethany area.

In this unincorporated and fast-growing Washington County community, there’s a sea of houses and more than 20,000 residents, but not many businesses.

“I look around and I see no bars and no restaurants other than Bethany’s Table,” says Jehan, 52.

While there are fast-food places and a few other small restaurants, Jehan wanted “someplace you could hang out with your children,” says the father of two. “I wanted something in the neighborhood that you could walk to and has great beer.”

Enter Bethany Public House, a 5,000-square-foot building at 4840 N.W. Bethany Blvd. with a full bar, pub-fare restaurant, outdoor seating and an event space large enough to accommodate 70

people. Photo Credit: TIMES PHOTO: JAIME VALDEZ - Employees at the Bethany Public House prepare drinks during the restaurant's soft opening.

Jehan plans to open the restaurant Monday, Aug. 25. Hours will be 11 a.m. to 9 p.m. each day. The bar will stay open until 11 p.m.

“It was time for me to open something a little more grand,” says Jehan, founder of the casual Pizza Schmizza restaurants. He sold the business in 2008.

Jehan has worked in the restaurant industry “all my life,” he says, including the upscale Café des Amis and BlueHour.

Bethany Public House’s menu and décor strike a note somewhere between the two extremes.

“This is upscale pub fare,” he says. “We’re trying to do simple, old-fashioned but delicious food, no ‘infused with truffle oil’-type stuff.

“We make a killer char-broiled steak with steak frites and the best halibut fish and chips. A favorite

is cheese curds and pepperoni.”

Vegetarian options include grilled Brussels sprouts, spicy edamame and tomato-basil gorgonzola soup.

Using local providers is important to Jehan, who uses Tigard’s Happy Camper gluten-free pasta and bread and 40-year-old Hillsboro butcher shop, The Meating Place.

A bar will serve infused whiskey and 22 beers on tap, including a rotating selection of craft brews.

Jehan originally wanted to open a brewpub, but realized opening a new restaurant and starting a microbrewery at the same time would be a challenge.

“We have a partnership with Feckin Brewery in Oregon City to brew craft beers,” says Jehan, smiling. “I like the name.”

Jehan hired 45 employees and recently offered a beer-tasting session.

Inside the nearly complete restaurant are warm, wood walls and tables, group-sized booths, iron accents and garage doors that slide open to let the outside in (when the weather cooperates). Poster-sized vintage photographs from the Washington County Museum give the space “a ‘Ye Olde Public House’ vibe with a Hillsboro flair,” says Jehan.

In the back of the restaurant, an event and meeting space will host movie nights; University of Oregon game-watching nights; offsite lunches and events for Intel and Nike, which have already booked the space; perhaps even ping-pong tournaments and cooking classes, says Jehan.

“I’m really excited to have something that will be my party every night,” says Jehan. “That’s what a great restaurateur does.”Photo Credit: TIMES PHOTO: JAIME VALDEZ - A Chicken Pub House Burger and a Garden Veggie Pasta for the adults as well as pizza and chicken for the kids are just some of the items on the menu for a family at the Bethany Public House.Photo Credit: TIMES PHOTO: JAIME VALDEZ - Bartender Jessica Holmes pours a glass of beer for a customer during the soft opening at the Bethany Public House.Photo Credit: TIMES PHOTO: JAIME VALDEZ - A view of the bar at the Bethany Public House.

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