Last night Grant Cooper and Charles Clark unveiled their newest concept Coppa Osteria. While reps for Clark Cooper Concepts said it would be a "laid-back option" for locals, in some aspects the sophisticated interior with elegant pendants looks similar to Osteria's fine dining sibling establishment Coppa Ristorante. Although the laid-back character does come through in other design elements, like the "Pizza by the slice" chalkboard banner, and the walk-up pizza window at the front of the building, which allows passerby to grab to-go pizzas without having to walk inside. Probably the most eye-catching part of the interior is the pasta and dough-making area next to the kitchen. It's framed by glass walls so that diners can experience the entire prep process. At the bar, ornately framed mirrors hang on a wall of mirrors, providing a luxurious backdrop. It might seem excessive, but it's still fun too look at. The bar is off to the side, presumably because the owners intend this to be the family-friendly addition to the Clark Cooper Concepts restaurant portfolio, which also includes Brasserie 19 and Ibiza. (Although there is a sizable collection of carefully selected wine at the other end of the restaurant.)
Among the food samples in rotation: bite-sized meatballs, chunks of sausage on small pillows of polenta and those addictive little fried rice balls, arancini. A personal favorite was the prosciutto crudo con melone: melon and prosciutto on a slathering of balsamic-laced ricotta. The colorful presentation beckoned guests to grab a bright little melon sphere, take a swipe of cheese and dip it into the small pile of arugula leaves for the perfect bite.
The official opening of Coppa Osteria will be on Wednesday, September 11, that's when they will have the pizzas and full menu ready for the public.
· Coppa Osteria [Facebook]
· All Other Coppa Osteria Coverage [-EHOU-]