Coppa is chef-owner Ken Oringer's neighborhood enoteca in the South End, built around Italian small plates split into piatti freddi and piatti caldi, alongside made-in-house pastas and pizzas. It opened in 2010 and has kept largely the same format in the years since.
The cold side runs through crudo di pesce, burrata, and Island Creek oysters, while the hot plates bring out arancini, polpette, foie gras al forno, and porchetta. Pastas include an Uni Carbonara and a cavatelli with chicken sausage, and pizzas come blistered out of a wood-burning oven. The menu's namesake dish, Coppa Di Testa — a braised, crisped pig's head croqueta served with quince mostarda — has stayed on the menu since opening.
Salumi is made in-house, and the drink list includes rosemary-oil gin martinis named after Schitt's Creek characters. In warmer months, the restaurant's small patio fills with neighbors and regulars.
The restaurant's chef was a James Beard Best Chef winner in 2014, following finalist recognition in 2012 and 2013.
The cold side runs through crudo di pesce, burrata, and Island Creek oysters, while the hot plates bring out arancini, polpette, foie gras al forno, and porchetta. Pastas include an Uni Carbonara and a cavatelli with chicken sausage, and pizzas come blistered out of a wood-burning oven. The menu's namesake dish, Coppa Di Testa — a braised, crisped pig's head croqueta served with quince mostarda — has stayed on the menu since opening.
Salumi is made in-house, and the drink list includes rosemary-oil gin martinis named after Schitt's Creek characters. In warmer months, the restaurant's small patio fills with neighbors and regulars.
The restaurant's chef was a James Beard Best Chef winner in 2014, following finalist recognition in 2012 and 2013.