Loading ...Copper Bistro
Posted by Foobooz on November 16th, 2006
City Paper visits Northern Liberties’ Copper Bistro and finds the kitchen a bit hit or miss but with much potential.
Many of the menu’s boldest assertions are executed with a gentle touch, like the seared duck. Slices of breast meat, served medium-rare, are fanned around a mound of fregola sarda, pudgy dots of pasta that are the Italian cousin to Israeli couscous. The duck, mild and juicy, is flavored primarily by a reduction of caramelized cherries. Yet the star of this dish is actually the pasta, cooked to creaminess and embedded with salty, gooey duck confit.
Metal Plate [City Paper]
Copper Bistro [Official Site]
Related Tags: Copper-Bistro, New-American, Northern-Liberties, Reviewed
June 13th, 2007 at 10:05 am
I went back to Copper Bistro a few weeks ago (on a Thursday night) and the restaurant gave off all the vibe of a place on its last leg (completely empty even though it was 7:30 pm, the stove turned off, the personnel huddled aside). When we finally placed our orders, chef turned on the oven and started to cook. While the steak and duck breast entrees were perfectly fine, the pasta dishes were an overcooked mess and all the dishes with vaguely middle eastern origin (Falafel) came out seriously flawed. It seemed to me that everything was happening in a reduced way, the one good thing was the professional service that managed to stay cheery throughout the rather depressing atmosphere.