Kickin' Boot Whiskey Kitchen

Kickin’ Boot evokes the memory of simpler times – food and drink made in-house, from scratch, and served with a generous helping of Southern hospitality. The robust lunch and dinner menus feature house-smoked meats, wood-fired steaks, and hearty Southern fare. An extensive whiskey collection, house sugarcane sodas, as well as wine and beer on tap promise a beverage to complete any meal. Nathan Opper leads the culinary direction and oversees the operations of Opper Melang Restaurants. His chief responsibilities include organizational management, menu engineering, and recipe development. A Michigan native, Nathan ventured to Seattle in the early 90s – a move that introduced him to fresh ingredients and diverse cuisines. His culinary interest sparked, Nathan took to reading cookbooks, practicing family recipes, and working in the food service industry. He has since traveled far and wide in pursuit of further culinary knowledge and, of course, exceptional flavors. Despite traveling the world over, Nathan continually returns to the American South for its delicious BBQ and excellent whiskey. His passion for this regional cuisine led him to create the Whiskey Kitchen concept, which brings the best of Southern fare and hospitality to Seattle. Zak Melang offers the creative inspiration for Opper Melang Restaurants and is responsible for the design and décor of each concept. He leads the entire design process – from scouting restaurant locations and envisioning interior layouts, to designing furniture and hand-crafting aesthetic features. His appreciation of quality materials and superior craftsmanship paired with his extensive restaurant industry experience explain his innate aptitude for commercial interior design. Design inspiration for Kickin’ Boot Whiskey Kitchen stems from the 1920s building that houses the restaurant as well as the industrial past of the neighborhood in which it is located. To craft the vintage industrial ambiance of the Kickin’ Boot, Zak preserved original building features, left raw materials exposed, and decorated with era-appropriate fixtures. His passion for design and attention to detail have come together to create a restaurant with an atmosphere as unique and memorable as the cuisine.