BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Coppa restaurant information

Coppa

253 Shawmut Ave.
Boston, MA 02118
617-391-0902

Coppa restaurant information
Share Coppa share on LinkedIn share on Twitter share on Facebook

Coppa, the intimate nose-to-tail themed enoteca nestled on the quiet corner of Shawmut Avenue and Milford Street in Boston's South End, features a menu of Italian small plates made with locally sourced, sustainable ingredients, complemented by an eclectic wine list, and unique cordial-based cocktails.

A collaborative effort from chefs Ken Oringer and Jamie Bissonnette, Coppa is the perfect destination for pre-dinner aperitivi, several courses of delicious stuzzichini, or a late-night cocktail or glass of vino. During the cooler winter months, diners enjoy house-made charcuterie, wood-oven pizzas, and handmade pastas in the inviting and cozy, forty-seat dining room. In the summer months, the culinary fun moves outside onto the brick patio which seats another twenty-four.

News and Events at Coppa restaurant

Chefs Pop-Up for Charity
Leave it to Lovin’ Spoonfuls to pull together a lineup of chefs that includes a Food Network star, a Beard ...

CREATE, Back for Round Three
Boston’s most innovative artistic celebration, CREATE, returns on Sunday, June 1st, to showcase the city’s rising culinary and ...

The Nantucket Wine Festival
Wine lovers and island hoppers get their annual reason to get out of town and enjoy the finer things when ...

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
253 Shawmut Ave., Boston, MA 02118
617-391-0902
next

crudo

by Chef Jamie Bissonnette

  • food
  • chef
  • info
Raw kampachi with yuzu, caviar, pistachio and dashi
 
by Chef Jamie Bissonnette
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chantilly
1. noun Prepared or served with whipped cream.
Concassé
1. noun A coarsely chopped or ground mix.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Consommé
1. noun Meat or fish stock that has been clarified.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Formaggio
1. noun Italian for cheese.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Insalata
1. noun Italian for salad.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pico de gallo
1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.