De La Soil Is One of the Most Underrated Restaurants in the Seattle Area | Eater Seattle

"Inside a Copperworks Distilling location, this under-the-radar counter-service restaurant is unusually committed to local, seasonal ingredients, with much of its produce coming from nearby Tuk Muk Farm. The menu changes, but a safe bet is to order anything made of onion: the blooming Walla Walla onion comes on a bed of creamy goat cheese brightened with a little corn; on a second visit we discovered the blooming onion was gone (alas), but in its place were wild onion doughnuts, soft and airy but also warm and comforting — especially paired with the smokey gruyere fondue dip. The beef fat–cooked baby carrots are charred and sweet and go well with the creamy-umami black garlic yogurt sauce, and the clever twist is pistachios covered in a Doritos-esque barbecue powder, giving smokey-sweet-spicy notes. The less adventurous should go for the smash burger, more pickly and tart than usual thanks to dijonaise and a pickled green tomato; it also comes with Beecher’s smoked cheddar rather than a flavor-neutral American cheese (they love smokey flavors here), a smash burger for grown-ups. Cocktails, mostly whiskey- and gin-based, can be ordered at the Copperworks bar. Though it’s inside a tasting room, the place is decidedly all-ages, with plenty of high chairs and an outdoor patio area where the restaurant grows its own herbs, plus a more-creative-than-it-has-to-be kids’ menu featuring lemon and ricotta pasta with chicken skin “breadcrumbs.” Best for casual hangs with friends or family; the food is date-night worthy, but bussing your own table is probably a romance-killer." - Harry Cheadle