Richard’s Too Good Brings a New “Seattle-Style” Barbecue

MADRONA — It’s been just 12 weeks since Richard’s Too Good opened its doors in Madrona, and business is already sizzling. Once you meet the owners, Richard and Lauren Mullen, you’ll see why the neighborhood has embraced them so warmly. Once you taste their barbecue, you’ll understand why people keep coming back—and bringing friends and family along for the feast.

Pitmaster Richard

Richard had long dreamed of feeding the community by opening a restaurant, but the way it all came together feels like a blessing.

“Growing up in Des Moines, Washington, our home was a gathering place for good food and fellowship. I always knew I wanted to continue that tradition,” he said. “Barbecue was always the centerpiece—it brought people together.”

He remembers summers when the family would pack up for Saltwater Park. “My dad would bring the Weber grill, and I learned from family members how to season food and barbecue well. Those flavors and that sense of togetherness have stayed with me ever since.”

After the birth of their first son, the Mullens expanded their passion for creating authentic barbecue. They began by creating sauces (Richards Too Good Seattle BBQ Sauce & Richard’s Smokin’ House Blend), seasonings, and rubs for butcher shops like Double DD Meats and grocery stores like Whole Foods Market & QFC. Soon after, they launched a catering service. Drawing from regional flavors, Richard’s Too Good smokes everything using Pacific Northwest fruit woods like applewood and cherrywood—infusing meats and vegetables with a deep, rich flavor that keeps customers coming back.

The name Richard’s Too Good came from Richard’s desire to be not just good—but excellent—TOO GOOD. It reflects the standard he holds himself to, both in flavor and in hospitality, ensuring that every customer leaves with a meal worth remembering.

Lauren always keeps her eyes out for new opportunities and spotted the perfect location in the Madrona/Leschi neighborhood. After signing the lease and securing permits, things moved quickly—and on May 10, 2025, Mayor Bruce Harrell partnered in cutting the ribbon at their grand opening.

“From day one, the community has been behind us 100%,” Richard said. “We’re open Thursday–Sunday from 1:00 p.m. to 6:00 p.m., and we’ve sold out mostly every single service.”

Transitioning from catering to retail has brought new challenges. “With catering, you know exactly how many people you’re serving. In the restaurant, people often order more than you expect—and we’re learning to adjust so no one leaves empty-handed. Our five-person team works like a family, each one stepping in wherever they’re needed.”

A Menu That Welcomes Everyone

One thing that sets Richard’s Too Good apart is their ability to prepare delicious gluten-free options in their commercial kitchen. While the kitchen is not dedicated gluten-free, the team takes great care in crafting meals, rubs, sauces, sides, and desserts without gluten ingredients, offering flavorful choices for guests seeking gluten-friendly options.

Fan favorites include the applewood smoked brisket, spare ribs, and a fresh mango citrus coleslaw. Other menu standouts include:

• Gluten free Mac & Cheese

• Chicken broth Smothered collard greens

• Smoked mushrooms

• Bacon brown sugar beans

• Gluten-free honey cornbread muffins

• House-made pickled onions and spice blends

• Fresh Dill Potato Salad

Each dish reflects the Mullens’ love for good food, good company, and the community they now call their restaurantfamily.

“You taste our story when you taste our food” Richard said.

~Diane Aboulafia