If you have ever walked or cycled along the Centennial Trail headed into Historic Snohomish, you’ve probably been called by the delectable aroma wafting from Trails End Taphouse & Restaurant. It’s a place for everyone, centered around community and connection. The environment is warm and inviting, and so is the staff that welcomes you. It’s a must-stop for enthusiasts of hand-crafted beer, wine, and food.
Since opening as Snohomish Beer & Wine in 2011, Trails End has seen amazing growth and expansion thanks to the unwavering support of the Snohomish community and the thoughtful, team-centric leadership of owner and executive chef, Chris Shirley. Demand for the early menu of craveable panini sandwiches and cold brews gave way to the full service restaurant locals know and love today.
The restaurant space of Trails End is perfectly outfitted with a dark and cozy bar area complete with twenty-eight taps as well as a family-friendly dining area, and outdoor patio seating. The woodfire pizza oven sets Trails End apart from any run-of-the-mill pub stop and makes a bold and inviting statement: delicious things are made here.
The menu features original, scratch-made recipes, as well as rotating monthly specials inspired by local and international culinary trends. In addition to their signature woodfired pizza pie, the Trails End menu also features house-cut Yukon Gold potato chips instead of typical French fries, and while you’ll find an occasional burger on the specialty menu, Chris and team want to challenge their patrons to look beyond the burger to their loaded sandwiches, pizzas, and thoughtful entrees that will have you rethinking traditional pub fare.
In 2020, Chris saw an opportunity to further scale the offering and culture of Trails End and purchased John’s Grill in Old Town Mukilteo. This expansion allowed Chris to evolve the elevated pub menu and offer something more refined to his valued guests, pulling from his culinary education and externship at Seattle’s renowned Daniel’s Broiler. The purchase also provided additional growth opportunities for his tenured staff and a path for team members looking to evolve their role within the Trails End family.
The current menu at John’s Grill has a few call-backs to its sister restaurant with items such as John’s Beef Stroganoff, made with pappardelle pasta in place of the Tap House egg noodles, and a bone-in pork chop over creamy parmesan grits versus the pub-style choice of side. There’s more: John’s currently offers a panko-breaded Dungeness crab and scallop cake with a scratch-made remoulade and other Pacific Northwest favorites such as King salmon and halibut fish and chips. At John’s, you’ll find the same sturdy values and high quality food and service as the Tap House, with an upscale menu and dining experience.
Behind the scenes, Chris Shirley is always looking for ways to support his team of eighty staff and gives credit for the success of the restaurant to his team. When hiring new team members onto his staff, Chris pays keen attention to how the individual connects with people to understand where in the business they will be most successful, always mindful of the customer experience. “Attitude and effort are things we can’t teach, but you have to bring. If you have that, we’ll teach you how to cook, we’ll teach you how to serve, how to clean… whatever you need.” The value of treating his team as family, providing them with growth opportunities, and teaching them the value of authentic customer service, make Trails End and John’s Grill both places to become a regular.
The team-first mentality is a trademark of the intentional culture Chris is cultivating. Chris and his team prioritize holidays with family and take opportunities throughout the year to have fun together at team events. You’ll find them playing miniature golf in the good weather and exchanging white elephant gifts at their annual holiday party mid-winter. As Chris says, “If we aren’t having fun, what are we doing here?”
The Trails End and John’s Grill team take a lot of pride in serving the people of Snohomish County both at the dining table and out in the community. Chris emphasizes their focus on giving back through donations and charitable events that support youth sports and education across the county - a privilege that comes along with their growth and success. They also partner with local suppliers whenever possible, supporting other small businesses in their day-to-day operations. They are proud to source ingredients from locals such as MacDonald Meats, Pacific Seafood, and Charlie’s Produce, among others.
“A lot of restaurants can make good quality food. The thing that has been missing, and has become that much more apparent in the last couple of years, is really good service. Having a server who actually cares what you’re getting, what you want, and has suggestions for you. Who wants to help you have the best experience you can. That’s what we want to bring to every guest. .”