Ken Oringer's new restaurant
Chef Ken Oringer is taking over the former Dish space on Shawmut in the South End.
The new restaurant, which he hopes to open in August with partner Jamie Bissonnette, will be called Coppa.
It will be a neighborhood enoteca, or wine bar, with house-made charcuterie, bar snacks, Italian small plates, wood-oven pizza, and homemade pasta.
The place will be sustainable and market-driven, with ingredients coming from local farmers as much as possible -- "everything from the pigs to the chickens to the eggs in the pasta," Oringer says.
Coppa has a beer and wine license; Courtney Bissonnette, who will be managing the front of the house, is putting together a reasonably priced and eclectic Italian wine list, and artisanal Italian beers will be on offer. There will also be creative cocktails, minus the hard stuff.
Bar snacks will be about $5, with small plates $11-$12 and pizza $12. Jamie Bissonnette will be overseeing Coppa, running back and forth between the new place and Toro, Oringer's tapas bar a few blocks away.
"It's tiny," says Oringer. "It's very intimate -- 40 seats, with 24 seats outside. It's basically a neighborhood enoteca. It's very simple."
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I was about to open a coffee shop named Cuppa. Guess I'll have to change things up now. Darn it. Good thing I haven't printed out my business cards yet.
Seriously? Oh no! Is it in the South End? Maybe you could join forces. Someone could open a hat store called Cappa, too.
Cuppa's a great name for a coffee shop. Sure you can't still use it?
Boringer.
How about a Southern barbecue restaurant called BUPPA? We could open these side by side.......Coppa......Cuppa......and Buppa!!
And then, down the block, a store selling Jewish wedding supplies: Chuppah.
Yeah, I think the names are too similar. I have another name up my sleeve that'll knock your socks off though. No biggie.
I suppose that "Coppa" is Boston-speak for "Copper"? But are they referencing cookware or law enforcement?
Is that the corner of Shawmut & Milford? How the neighborhood has changed!
I heard Sal DiMasi was going to open a shop called "Culpa".
Another Ken O place that will be over priced and over crowded and almost rude.
Can't wait to go...
sounds like a good concept. Boston doesn't have a lot of wine bars. I'm sure it will be way better than bin 26.
The south end has become the new back bay/north end and it sucks. Take your baby carriages and straight couples and leave.
Coppa is an air cured meat not unlike prosciutto but from the shoulder not the leg. Italian in origin.
Anyone know if this place is open yet? Can't find their web site.
CoppaBoston.com
Looking to open by Friday
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