She did not just simply want a restaurant that featured a Northwest cuisine. Barbara Meyers also sought to give it a Northwest flair.

Everybody’s American Cookhouse & Sports Theater, which is located on Mile Hill Drive, is replete with the work of local artists.

“I wanted a little flavor of the Northwest,” said Meyers, 55, who owns the restaurant with her husband, Nove, 62. “I really enjoy local artists.”

The restaurant, which she hopes to open in August, has undergone a complete makeover since the couple purchased the building that most recently housed the Clubhouse Grill, on June 8, 2011.

Muralist Bob Henry filled a wall in the dining area with a painted woodsy scene. It seats about 100 people. Laurie Smith of Advanced Concrete Artisans in Port Orchard is creating a water fountain for the patio area outside of the restaurant.

Next to that area, George Kenny created a totem poll that is highlighted by a bear holding a fish. Kenny, who also carved the store’s front sign, runs a chainsaw carving school in Allyn, just south of Belfair in Mason County.

Meyers said the wooden fixtures all were created from “dangerous trees” that were removed during the 2,500-square-foot addition to the building. In addition to the sculptures, Meyers said the bar top, which is about 15 feet long, and moulding were persevered for use in the restaurant.

Even the flooring and bathrooms, which are replete with new countertops, feature an artistic flair through Smith’s customized concrete work.

“We pretty much gutted the whole building,” Meyers said. “It was in need of an update.”

In addition to aesthetic improvements to the structure, which originally was built in 1980 for Pietro’s Pizza and later housed two different Mexican restaurants, Meyers remodeled the kitchen. She said that was imperative as Meyers, who has worked with her husband in the contract food service, which includes several Washington State ferries, as they plan to feature in-house baking and catering.

Perhaps the signature addition to the restaurant is the sports bar, which encompasses most of the addition. That section is divided into two areas with one featuring televised sporting events and the other separated by a wall that Meyers intends as a “conversational” place. She said both should seat about 100 people. Meyers said most of the beer selections will come from local brewers.

This is the first restaurant venture for the Meyers, but they both have extensive experience working with food vendors. As they work to craft a menu with chef Jason Beyer, Meyers described it as “American comfort food, kind of kicked up a notch.” Meyers said the restaurant, which be open during weekdays from about 10 a.m. to 8 p.m. and only for breakfast to start during the weekend, will other several specialty dishes that range from bacon-and-sausage gravy over biscuits to smoked prime rib. She said the restaurant, which will offer some vegan and gluten-free options, will use many fruits and vegetables from the garden of South Kitsap Helpline, a nonprofit that operates a food bank.

Meyers said she is hopeful that the restaurant will become the “go-to place” in the area.

“People stop by every day asking when we are going to open,” Meyers said. “We’re pretty excited to open, too.”