RadioBDC Logo
Stolen Dance | Milky Chance Listen Live
 
 
< Back to front page Text size +

Ken Oringer's new restaurant

Posted by Devra First  June 5, 2009 05:17 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

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."

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives