Open for dinner at 5pm Tuesday through Sunday. Closed Monday.
Open for dinner at 5pm Tuesday through Sunday. Closed Monday.
For too long, you've been convinced that the optimal meal was achieved with meat and potatoes (although we are pretty good at that).
Sure, a decent pairing occurs when different ingredients play nice. But more importantly, when both the food and drink taste better together than they do apart. Think milk and cookies, on a multi-course scale.
Serving friends and neighbors the perfect pairing is our ongoing mission.
1/2 Off selected food & drink menu*
*please provide a business card or recent pay stub
1/2 Off wines by the bottle*
*valid for wines up to $250
Bubbles & Fried Chicken
Designed by Karen Herold of Studio K Creative, the second level space (accessible by stairway or elevator) has a dedicated kitchen and bar, and offers both dining and lounge areas. We can accommodate as few as ten guests for a semi-private function, up to 75 guests in a reception setting and up to 50 for a seated luncheon or dinner. Large windows let in natural light, and the space is fully A/V compatible for business or personal presentations.
Our team at Coppervine can work with you to create a special menu, be it for a holiday party, corporate event, rehearsal dinner, bridal shower, birthday party or wine dinner; sample menus are available here. We pride ourselves on our pairing capabilities and can offer wine and/or beer pairing classes, mixology classes and more if you’d like to add a little something special to your next event.
The holiday season was always a big deal in the Barnes household, with Christmas dinner being the highlight. Though neither of his parents cooked professionally, they both liked to prepare the holiday meal, and their son took an interest, helping out with the dessert preparation. Over the years, he elevated his home cook skills from that first chocolate mousse, working at area restaurants while in high school, and decided to further his knowledge by attending culinary school in nearby Richmond, VA. Barnes excelled in the program, and after obtaining his degree (2006), continued working his way up the culinary ladder from line cook to sous chef.
In 2010, Barnes chose to broaden his horizon and relocated to Chicago, accepting a garde manger position at the edge-pushing Moto. With a long-term vision of owning his own restaurant, he knew the importance of learning how to run all facets of the business, so his next role had him working the front-of-house, where he spent six months as a server - and then lead server - gaining management skills along the way. Over the next three years, Barnes fluctuated between back- and front- of house, working up to Executive Sous Chef and Assistant General Manager, respectively. While at Moto, Barnes added wine knowledge to his culinary palette, acquiring his Court of Masters Sommelier Level One certification. After leaving Moto, Barnes accepted the Sous Chef position at neighborhood favorite Bad Apple, and it was there he met Don Sritong.
In summer 2014, Barnes joined the Coppervine team, where his knowledge of both food and wine is a perfect fit for the pairing focused concept. Barnes describes his style as modern rustic, one that values organization and balances precision with playfulness. Barnes lives in the Andersonville neighborhood of Chicago.
A performer at heart, Andrew Embry combines his two passions – for acting and hospitality – together behind the bar at Coppervine. Heading up the beverage program calls not only for an extensive knowledge of cocktails, beer and wine, but the understanding of the intricacies of finding that perfect pairing, and being able to share that information effectively with the guest.
After obtaining his B.F.A. from the University of Minnesota’s Guthrie Theater Actor Training Program (2011) Embry supplemented his income by working behind the bar. Having relocated to Chicago, he spent the next year working at the Glunz Tavern, a European style neighborhood bar where German beers, French wines and pre-Prohibition era cocktails dominate. He next tended bar at Troquet, a neighborhood bistro highlighting French wines and craft cocktails. At Troquet, Embry began experimenting with ingredients – something he had been doing as a hobby for years -- seeing how various food and drink combinations complemented one another while adding to their ever-changing list.
He then took a brief sabbatical, teaching theatre school in Spain for two months and returned to Chicago ready for new opportunities and challenges. Aware of Coppervine’s ambitious pairing program, Embry relished the chance to broaden his knowledge base at the Lincoln Park restaurant. He strongly believes that substance and style, patience and purpose are all integral elements of collaborative art – be it performing on stage or behind the bar. Embry lives in the Ravenswood neighborhood of Chicago.
Owner & Sommelier
Born in San Francisco, Don Sritong grew up around food and drink. His parents owned a restaurant, and at home, the family culture revolved around the kitchen so it’s no surprise he pursued a career in hospitality. While attending UC Davis, Sritong waited tables at Enotria, a restaurant with a strong emphasis on pairing food and wine. It was there that the proverbial light bulb went off - the chef presented a particular pairing and when Sritong tasted it, he got it - what started as a functional experience had blossomed into a passion.
If you were to ask Sritong, he would tell you he is “living the dream, marrying my two passions of food and drink”. Sritong is currently enrolled in the Level IV Diploma program of the WSET (Wine and Spirits Education Trust), a specialist qualification and their highest qualification level.
August 27, 2014
Chicago’s very own CH Distillery will be bringing their many spirits to Coppervine this August. Owner and Distiller Tremaine Atkinson will be in attendance to discuss the story behind CH Distillery. Our head bartender has created cocktails made to pair with each course, but feel free to order each spirit “neat.” The four-course meal will be on August 27 at 6:30 p.m. The cost is $75/person (plus tax and tip).
July 23, 2014
This July we ventured into an incredibly unique and exciting dining experience with Somerston Winery. Thanks to Somerston and all guests who attended!