A couple weeks ago I took a small road trip to Boston because I needed a change of scenery. When I eat in Boston I am bias to two establishments, Coppa and Toro, both run my good friend and accomplished chef Jamie Bissonette. I've been to Coppa 4 or 5 times and I have never had a bad plate or a bad experience. It is a small plate style enoteca whose menu is constantly changing, however there are some main stays. I have never gone and not gotten the charcuterie. Every time I go there are new local meats and cheeses offered on the menu that you can pick and choose from. I once went to Coppa for my birthday and had sixteen plates, no lie. In this review I only got seven. But every single one was outstanding. Let's get started!
Burrata is my favorite! Everywhere I go I need to try the burrata and see what's going on. Coppa did not disappoint. Having the huge kale chip over the sides of the plate was awesome. I have never had kale chips with my burrata. All summer I had been eating burrata with heirloom tomatoes or watermelon, so this was a nice switch, very telling of the season change to come. The oysters were awesome, I'm glad they came in a pair. I could eat dozens of regular oysters, but when it comes to something fancy with verjus in it, it's like having just another small plate. The three cheeses we got were excellent, two hard, one soft… but can we talk about these wine biscuits!!! Hats off to whoever thought of making this sort of cracker. I have never had anything like this. They were red wine crackers, yet they were sweet. I wanted to ask for more but I didn't because I didn't want to seem like a glutton.
Yo dog do I even gotta 'splain a charcuterie?! I don't like tongue. I don't like mortadella. And I don't like pastrami. So I got the other five meats that weren't these. I made an excellent choice. I love getting a charcuterie from here because it is served on a nice little wooden pig, a Coppa trademark. The charcuterie was served with house made pickles and pickled baby carrots, which might I add were excellent and very tangy. These rock shrimp were awesome. I like rock shrimp better than regular shrimp because it seems more high class. They are smaller, cook better, and almost look like little lagostino. Served with some chickpea puree on the side, which I thought was weird at first but was actually delicious.
Two more exemplary desserts from Coppa! The frutti was awesome. I will eat anything with mascarpone. Let's talk about these zeppole, or beignet, or mini doughnuts, or whatever the fuck you wanna call em. These were perfect because they were actually soft! Not like some beignets I reviewed a couple weeks ago that had some people calling me a bully! No stale Stella Doro's over here!!
I left Coppa feeling satisfied, per usual. This is one restaurant that I know I will be able to go to for years, one that I will always recommend to people and know they will not get let down. It's a shoe-in and like a snickers it will always satisfy.. yeah, I made that joke, so what? I hereby give Coppa Enoteca, by Ken Oringer and Jamie Bissonette….
THANK YOU CHEF!!! Join me next week when I review Mezze, Williamstown, MA.