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After the city granted their licenses today, Don Sritong and consulting chef Michael Taus are welcoming the public into Coppervine tonight. Sritong is attempting to keep the idea of beverage-pairing simple and guide patrons through a process he says "we've been doing already but without conscious thought."
The menus, which include a header titled "Our Thoughts on Pairing," are live on the website. Sritong suggests wine, beer, and cocktail pairings for every food item, including dessert. Taus' American food menu breaks up into small, medium, and large plates; plus flatbreads, cured meats, and cheeses. All cocktails, beer, and wines are available for tastes.
The bi-level wine cave-inspired space includes a first floor dining room and bar (73 total seats downstairs); a private dining space, lounge, small bar, and test kitchen are upstairs.
· All Coppervine Coverage [-ECHI-]
· Coppervine [Official Site]
