Many burgers await you at Shadowline Burgers and Brews
John Zemla has always loved a good burger.
As a child, he traveled the country with his father and his staple meal was always a burger, regardless of the type of restaurant, he said. His love for dinner and driving food only grew from there.
John and his wife Sara have been bringing their passion for burgers and great food to Sequim since mid-May at their new restaurant, Shadowline Burgers and Brews, at 179 W. Washington St.
The burger restaurant just off Washington Street and South Second Avenue offers fine burgers and regional classics, as well as appetizers, sandwiches, salads, and milkshakes.
“There is a good balance of the whole menu in sales,” John said.
Since opening, Shadowline has found a dedicated contingent of diners, the couple said.
“The community has already adopted us,” John said.
The idea for the restaurant grew during the pandemic. John was fired from Google in March 2020 as the transportation manager for the company’s car wash and parking lot.
“So I thought it would be fun to open a burger restaurant,” he said.
John got to work in their house researching and testing various burgers to see what might work.
Meanwhile, he and Sara – a member of Sequim’s pioneer family and a high school graduate in Port Angeles – felt pressured to move from Covington to Sequim.
John said he fell in love with the area when they started dating years ago, and wanted to share his passion for burgers with his new home. Each burger has been tested and checked; The Oklahoma Fried Onion Burger was his first try, followed by more than a dozen varieties.
“At first I didn’t want such a big menu, but that’s all I like,” he said.
The star of the menu for the raised burgers is The Cowboy with three patties, Tillamook pepper jack cheese, applewood smoked bacon, house BBQ sauce, chopped onions, pickles, onion rings, lettuce and tomato on an artisan bun.
Sara says her favorite is the black belt, invented by chef Mark Diaz, with three patties, American cheese, Tillamook pepper cheese, fried jalapeno bottle caps, bacon jam and mayonnaise. with ghost chili on an artisan bun.
“It’s spicy but just the right amount; it’s not unbearable, ”she said.
John loves the Cuban burger with a burger, Tillamook Swiss cheese, thinly sliced slowly roasted pork, smoked ham, more Swiss cheese, mustard, pickles and whipped butter on an artisan bun.
“It’s just amazing,” he said.
It’s been over a week since John said he felt they cooked their fries so well.
Available in hand cut fries, sweet potatoes, tater tots and garlic, cooks cut them by hand in the morning, then cook them at low heat for a few minutes before allowing them to cool, and when ordered. , they are cooked at a higher temperature.
John said they do their best to order local ingredients, including their Port Angeles meat, and that they make about 95% of their sauces in-house.
Sara said she liked that the menu could also cater to a variety of people with vegetarian, vegan and gluten-free options with various dressings and sauces, and wraps available for people’s needs. Another key element in foods, John said, is that they try to get the best out of their ingredients, like the fresh vegetable kernel with leftovers going to staff members’ cattle instead of the garbage.
John said they also review each exam and discuss it with staff to see if any changes are needed.
“You would be surprised to hear how far we would go to make someone happy,” he said.
At the start of their opening days, the couple said they face long wait times, which angered a large group. But due to their customer service and communication, the Zemlas said the family has become loyal customers.
“At the end of the day, I want to serve food that the community loves,” he said.
“We love Sequim,” said Sara.
In August, the couple tentatively plan to introduce craft cocktails to their bar depending on the possibility of hiring more waiters. John said they worked with their liquor distributor to select the ideal beer, wine and hard liquor options without competing with neighboring businesses downtown.
For long term goals he would also like to open a breakfast / lunch and chop restaurant with high quality steak and seafood.
Shadowline is open 11:00 a.m. to 8:30 p.m. Tuesday through Thursday and 11:00 a.m. to 9:00 p.m. Friday through Saturday with on-site and take-out dining options.
Its name comes from a combination of Sequim’s Rain Shadow and the phrase “state line”.
For more information, call Shadowline Burgers and Brews at 360-683-8117, or visit Shadowlineburgers.com.
Contact Matthew Nash at [email protected]
Shadowline Burgers and Beers
What: Burgers, sandwiches, shakes and more (on site, to take away)
Where: 179 W. Washington St.
Hours: 11 am-8:30pm Tuesday to Thursday; 11 am-9pm Friday-Saturday
On the Web: Shadowlineburgers.com