Hoorah, after a series of chef-mismatches, Coppa now has a 'veteran' Coppa alum in charge of the kitchen.Mark Bestmann. He of the 6'6" spider frame.
We are so thrilled; the menu once again (we stayed away for a long while, it seems) has a plethora of tempting choices. We actually ended up going yesterday, late afternoon AND the day before. Street parking spots good that 4/5ish time slot (many revert to Resident Only after 6pm)
Wed. we had the pumpkin hoomus (really bears no resemblance to hoomus, but is a burnt orange creamy mixture dotted with all kids of flavorful accents--pomegranate seeds, herbs, spices....); the shaved fennel -flavored cured pork tenderloin; brussel sprouts (least fav dish for us); the veal sausage w/ lentils and apple (My Love's fav dish); the saffron squash arancini (lacking in punch for me); and my fav, the Farro pasta w/ smoked potato, cabbage, hazelnuts, mascarpone-- earthy and unctuous. The gnocchi w/ spicy pork ragu-had lovely creamy gnocchi. They also made me the best cosmo i've ever had- with some very special grapefruit vodka(Deep Eddy from TX) and an unusual orange liquer.
Yesterday we had the Celery Caesar salad which, trust me, was aMAZing; so crunchy and flavorful (soaked in ice water overnight.) and 2 pizzas. Both the Lamb and the Nduja were delicious, good crisp crust and very flavorful, though lacking in the quantity of meat. The whole crew there is so nice. I was interested to see how many toddlers came in w/ their families. So we're thrilled; hope some of you who haven't been in awhile- will go back and have some great food!
p.s. Gabe from Strip T's is still smiling and working away at Coppa.