The focus of Coppervine is in the beer, wine, and cocktail pairings. As explained on their menu, "We are in constant pursuit of the perfect pairing. In its most basic sense, a great pairing occurs when the food and drink taste better together, than apart - when the flavors of one enhance, complement or uniquely contrast the other." During our dinner, Sritong explained that the beverage program is just as important as the food - every dish on the menu lists a carefully selected beer, wine, and cocktail pairing. We were given the opportunity to sample eleven of the most popular dishes/pairings (from the small plate, medium plate, large plate, and dessert categories), all of which were flawlessly executed.
A gorgeous 60 foot copper vine runs the length of the restaurant - the "copper" refers to the stills used for distilling liquor and the "vine" is a nod to grape vines/wine (so clever!)
Chef David Wang
Blue Lump Crab Fritters with smoked corn and Guindilla pepper aioli (paired with a sweet Brooklyn Blast IPA from Brooklyn Brewery)
Classic Ahi Tuna Tartare with hen eggs, house made giardiniera, and crostini (paired with hoppy Centennial IPA from Founders Brewing Company)
Maine Lobster Mac & Cheese with a panko-Romano crust (paired with a citrusy SideKick Extra Pale Ale from Two Brothers)
Small plates beer pairings
English Pea Agnolotti with haricot vert, lobster mushrooms, Burratta cheese, and mizuna (served with The Standard cocktail: Death’s Door Gin, Luxardo Maraschino, St. Germain, fresh lemon, and egg whites)
Flat Bread with Mozzarella di Bufala, heirloom tomatoes, basil, and roasted garlic (served with a Heirloom Daquiri cocktail: tequila, marashino, muddled tomatoes, basil, and lime
Maine Lobster BLT with Nueske’s apple smoked bacon, heirloom tomatoes, and truffle mayo (served with the Brown Butter Old Fashioned cocktail: brown butter infused bourbon, brown sugar, and aromatic bitters)
Heirloom Daquiri, The Standard, Brown Butter Old Fashioned
Crispy Miller Farms Fried Chicken with buttermilk whipped potatoes, and Sriracha mayo (served with a 2008 Jean-Francois Merieau "Bulles" sparkling wine from the Loire Valley)
Lamb T-Bone with heirloom baby carrots and mint chimichurri (served with a 2012 Tablas Creek Patelin De Tablas from Paso Robles)
Diver Scallops with morel mushrooms, English peas, tomato butter, and English pea puree (served with a 2012 Qupe Chardonnay Y Block Bien Nacido from Santa Maria Valley)
Medium and large plate wine pairings
Warm Valrhona chocolate molten cake with Tahitian vanilla Chantilly (served with a Port Madeira)
Rhubarb Apple Cobbler with crème fraîche mint ice cream (served with a Strawberry Lambic from Brewery Timmermans)
Dessert pairings (and blogger notes!)
While there wasn't a single dish that I disliked, it should come as no surprise that my favorite pairings were from the cocktail round (as I'm not much of a beer or wine drinker); I particularly loved the Maine Lobster BLT (it was seriously swoon-worthy!) paired with the Brown Butter Old Fashioned (their best selling cocktail). As Sritong described it, it was most definitely "decadence meets decadence." Other standouts for me included the Maine lobster mac & cheese, the blue lump crab fritters, and the diver scallops. Also, I was surprisingly pleased with the dessert pairings - the smoothness of the port greatly enhanced the rich chocolate and the sweetness of the lambic brought out the tartness of the rhubarb.
You can sample all of these delicious dishes and more at Coppervine: 1962 North Halsted Street. It's a perfect spot for date night or for a night out with a group of friends (sharing is encouraged!).
Disclosure: I received a complimentary meal to facilitate this post. Review and all opinions are my own.