De La Soil, a true farm-to-table kitchen, is slated to open on Monday, May 12, 2025, 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, including seasonal suppers, concerts, artisan markets, and festive activities like photos with Santa.
Owned and operated by Chefs Cody & Andrea Westerfield, De La Soil will draw the vast majority of its produce from the nearby Tuk Muk Farm in Woodinville, WA—a mere 20-minute bike ride away.
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. “The idea of food uniting people drives us. With a butcher for a father and a baker for a mother, food was our bond. Though I lost them too soon, every dish I create with my wife, Andrea, tells our story. From opposite corners of the world—her Mexican heritage and my Swedish roots—we blend flavors and memories, always seeking to connect through the joy of sharing meals. Cooking is not just about food; it’s about honoring the past and writing new chapters together.”
De La Soil will exclusively offer counter service in alignment with several other local establishments combining convenience with a warm, welcoming vibe.
Copperworks Distilling Co. Kenmore Partnership
In this new venture, guests can enjoy De La Soil’s thoughtfully crafted dishes and Copperworks Distilling Co. spirits and cocktails, enhancing the dining experience with unique flavor profiles that celebrate the farm-to-kitchen philosophy and local craftsmanship.
“We are excited to blend our locally crafted, world-class spirits with De La Soil’s exceptional farm-to-kitchen culinary creations,” said Co-Owner and President of Copperworks Distilling Co. Jason Parker.
“Our partnership reflects a shared commitment to sustainability and community. We can’t wait to share this journey with our guests.”
De La Soil Menu
De La Soil’s menu will include offerings such as beef fat baby carrots, chargrilled Yakima Valley asparagus, a smashburger & a s’mores tart.
A link to the Spring 2025 Menu can be found here.
Tuk Muk Farm Partnership
“As head chef of Lecosho, I was curious about how to decrease the kitchen’s carbon footprint, and I was introduced to Tuk Muk Farm Owner and Farmer Shawn Miller,” said Chef Cody. “Shawn was gracious enough to teach me how to best go about it, and we’ve partnered together every season since. Shawn is our farmer and farm liaison. This means if a product is not currently available from Tuk Muk, Shawn will utilize his network of contacts to find the sought-after ingredients, helping us and local farms in the process.”
LOCATION
7324 NE 175th St, Kenmore, WA 98028
425.286.8050
HOURS
Sunday – Thursday | 3pm – 9pm
Friday + Saturday | 3pm – 10pm
