De La Soil, a true farm-to-table kitchen, is now open inside Copperworks Kenmore, which is owned and operated by Copperworks Distilling Co.
Located along the Burke Gilman Trail and just one block north of Lake Washington, Copperworks Kenmore comprises a family-friendly 5,000-square-foot establishment that offers both indoor and outdoor seating and hosts a variety of community events.
Owned and operated by chefs Cody & Andrea Westerfield, De La Soil draws the vast majority of its produce from the nearby Tuk Muk Farm in Woodinville, WA – a mere 20-minute bike ride away. The current menu features dishes such as grilled asparagus, bone-in Idaho trout with chimichurri mayonnaise and new potatoes, and a signature smashburger.
Chef Cody has previously led the kitchens of renowned Seattle establishments like Lecosho, Serafina Osteria, Cicchetti and Frank’s Oyster House. He most recently helped launch Baker’s and Bar Miriam. Chef Andrea has worked as a pastry chef at several Seattle restaurants, including Lecosho and Serafina Osteria.
The duo initially established De La Soil as a private pop-up events company in 2018.
“We are thrilled to transition from pop-ups to our own brick-and-mortar space, allowing us to deepen our bond with the community and present a menu that evolves with the seasons,” said Chef Cody Westerfield.
A selection of dishes from De La Soil, a farm-to-table kitchen open inside Copperworks Kenmore. Courtesy Copperworks Distillery
Like the cocktails at Copperworks, De La Soil is using a counter service model, providing restaurant-quality flavors while keeping things casual and inviting for all ages and group types.
In this new venture, guests can enjoy De La Soil’s thoughtfully crafted dishes alongside Copperworks Distilling Co. spirits and cocktails, enhancing the dining experience with unique flavor profiles that celebrate farm-to-kitchen philosophy and local craftsmanship.
Copperworks Kenmore features a standout cocktail program that showcases the distillery’s own spirits. Guests can enjoy expertly crafted classics like the Old Fashioned, Manhattan and Negroni, all featuring Copperworks spirits paired with thoughtfully sourced local components.
The bar also offers inventive draft cocktails, including a whiskey-based creation with apricot, golden Yunnan tea and lemon, as well as an option with Copperworks Plum Gin, mango, chai tea and lemon. For something truly unique, try the cask-finished Manhattan, featuring a single cask whiskey and served straight from a full-sized barrel perched beside the bar top.
“We are excited to blend our locally crafted, world-class spirits with De La Soil’s exceptional farm-to-kitchen culinary creations,” says Jason Parker, Co-Owner and President of Copperworks Distilling Co.
“Our partnership reflects a shared commitment to sustainability and community. We can’t wait to share this journey with our guests.”
