De La Soil
American restaurant · Kenmore ·
Farm-to-table eatery with seasonal dishes, burgers, and unique appetizers
Farm-to-table eatery with seasonal dishes, burgers, and unique appetizers
"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
"After months of pop-ups, an events company that works with local farmers and foragers has set down roots inside Copperworks Distillery’s Kenmore taproom. Look for the menu to rotate based on seasonal ingredients, but you can currently find things like beef fat baby carrots, fennel pork sausage with pickled ramps, and smashed grilled cheeses. Also, we're intrigued by their Walla Walla blooming onion take." - kayla sager riley, gabe guarente, aimee rizzo
"Tucked inside Copperworks Distilling in Kenmore, this would be a hot new Seattle restaurant if it were on Capitol Hill—and it should be anyway. It focuses on seasonal produce and sources nearly everything from a single farm up the road; on my visit the standout was a “special special” riff on Mexican street corn salad built on charred corn with a corn nut crumble for crunch and popcorn for extra texture—smoky from chipotle mayo, sweet, and cheesy, a must-order if it’s still on the menu." - Harry Cheadle
"An events company that works with local farmers and foragers is setting down roots inside Copperworks Distillery’s Kenmore taproom. They’ve already done dinner pop-ups that include dishes like mushroom tarts, manila clams, and chicken croquettes with lingonberry chutney." - gabe guarente, kayla sager riley
"An events company that works with local farmers and foragers is setting down roots inside Copperworks Distillery’s Kenmore taproom. They’ve already done dinner pop-ups that include dishes like mushroom tarts, manila clams, and chicken croquettes with lingonberry chutney. We haven’t been here yet, but want you to know this spot exists." - Gabe Guarente