Last month, on May 12, De La Soil Officially opened at Copperworks Kenmore, serving true farm-to-table fare seven days a week. From building out our kitchen to acquiring all the permits that come with opening a restaurant, we’ve been working toward this for a long time.

One of the goals we set out to achieve when opening Copperworks Kenmore was to create a casual and inviting space for friends, family, and the Kenmore community to gather, relax, catch up, play games, enjoy live music, and so on. We believe this shared partnership of “farm-to-table meets grain-to-glass” helps keep that vision focused and more accessible than ever. We are also excited to have such delicious food available to elevate the pairing experience of our spirits and craft cocktails. Check out our current Copperworks Kenmore cocktail menu here.

For the uninitiated, De La Soil is the product of Chefs Cody & Andrea Westerfield’s shared vision to take all they have learned in their venerable culinary careers to showcase the exciting potential of what lives and grows around us here in the Pacific Northwest. In fact, they are committed to sourcing the vast majority of their product from the nearby Tuk Muk Farm, just five miles away. In addition to the care they put into their creations, this is a counter service style kitchen, providing restaurant-fresh flavors while keeping things casual and inviting. Check out their menu here!

If you’ve had the pleasure of tasting De La Soil’s fare or meeting the chefs behind the vision at one of their many mouthwatering pop-ups, you’re probably just as excited as we are. If you haven’t, we can’t wait to introduce you to this new partnership.

Photos provided courtesy of Dougal Brownlie, Jeff Scott Shaw, and Copperworks Distilling Co.