The Restaurant at DeLille Cellars

The story

Crafted with passion, served with love

At DeLille Cellars, the philosophy is simple: the greatest win is seeing joy around a table of great food, wine, and company. That spirit shapes everything at The Restaurant at DeLille Cellars in Woodinville, Washington — a destination that has earned Wine Spectator's Award of Excellence three consecutive years and been named a Top 10 Winery Restaurant in America by USA TODAY for two years running. The recognition is well-earned, but the experience itself is what keeps guests coming back.

A Kitchen Built on Craft and Curiosity

The kitchen is led by Head Chef Taylor Kinnebrew, an original member of the team since the restaurant opened in 2021. A Culinary Institute of America graduate, Kinnebrew built his career through Pacific Northwest kitchens — from wine bars and fine dining rooms to a 30-seat historic restaurant in Redmond — before arriving at DeLille. His approach is defined by meticulous attention to detail and a commitment to locally sourced ingredients, producing the kind of New American cuisine that feels both considered and genuinely pleasurable to eat.

Working alongside him is Chef de Cuisine Josh Gately, also part of the opening team in 2021. Raised in Washington and Vermont, Gately brings an innate curiosity to scratch-made cooking and a particular enthusiasm for the puzzle of wine pairing. "Winemaker dinners are an exciting challenge," he says, "finding the right pairings to showcase both sides of the equation of food and wine, and adapting to variation between vintages and varietals." Together, Kinnebrew and Gately lead the menu across the full Woodinville campus.

The Menu and the Wine

The food menu ranges from must-try staples — nachos, roasted mushroom toast — to satisfying entrées like steak frites and freshly made pasta. Because the kitchen prioritizes local, seasonal produce, the menu shifts regularly. Brunch runs on weekends, lunch runs daily until 4 pm, and dinner carries the evening from 4 pm onward.

The beverage program is as thoughtfully constructed as the food. Beyond DeLille's own award-winning portfolio, the wine list ventures into bottles of "distinction" and "inspiration" curated by the winemaking team and restaurant General Manager — offering glass pours, comparative tastings, and bottles organized by region. It is, in every sense, a wine-centric American dining experience.

The Space and the Specials

When the season cooperates, The Deck at DeLille Cellars opens as an outdoor extension — a relaxed setting for an afternoon glass of Washington State wine. Inside and out, the atmosphere invites lingering.

The weekly specials give every day its own character: half-price bottles of wine on Sundays and Mondays with two entrées, half-price pasta on Tuesdays, $2.50 oysters on Wednesdays, and a Thursday date-night package — a three-course dinner with a paired bottle of wine for two. Happy hour runs daily from 2:30 to 5:00 pm.