De La Soil started in 2018 as a private events company, with Cody and Andrea Westerfield working directly with Pacific Northwest farmers, foragers, and craftspeople on one-off pop-ups. After years of sold-out events, a partnership with Copperworks Distilling gave the concept a permanent home inside the distillery's Kenmore location, turning De La Soil into a full restaurant.
The kitchen leans on wild foraging and local farmland, working with Tuk Muk Farm in the Sammamish Valley among other partner farms, and keeps the menu in motion rather than fixed. A smash burger has emerged as the dish regulars point to first, set against a casual, warehouse-style room that fits Kenmore's low-key character.
Copperworks Distilling handles the beverage side of the operation, so the drink list runs through the same team behind the distillery next door. Locally, De La Soil has built a reputation as a bit of a neighborhood point of pride — food that outperforms expectations for the space, from owners who stay visibly hands-on.
The kitchen leans on wild foraging and local farmland, working with Tuk Muk Farm in the Sammamish Valley among other partner farms, and keeps the menu in motion rather than fixed. A smash burger has emerged as the dish regulars point to first, set against a casual, warehouse-style room that fits Kenmore's low-key character.
Copperworks Distilling handles the beverage side of the operation, so the drink list runs through the same team behind the distillery next door. Locally, De La Soil has built a reputation as a bit of a neighborhood point of pride — food that outperforms expectations for the space, from owners who stay visibly hands-on.