Above: for some, in-house charcuterie is a novelty. For others, like Chef Jamie Bissonette, it’s a necessity… a way of life… (image via the Coppa Facebook).
Boston-based Chef Jamie Bissonette “is not afraid to challenge diners’ palates with the daring nose-to-tail cooking (including calf’s-brain ravioli and blood-sausage pepperoni on pizza) at his intimate enoteca,” Coppa in Boston, wrote the editors of Food & Wine when their readers awarded him with the “Best New Chef” award in 2011.
Jamie and his partner Ken Oringer just got a rave review from New York Times restaurant critic Pete Wells for their newest outpost in Manhattan.
And Coppa in Boston continues to stand apart as a
charcuterie salumeria pioneer.
We are proud to report that Coppa is currently serving Cantele Negroamaro Rosé by the glass.