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Coppersmith Wants to Feed You 'Great Food Without Pretense' This Spring

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The South Boston restaurant will feature food trucks permanently parked inside, a rooftop raw bar, communal tables, and a cafe.

Coppersmith rendering
Coppersmith rendering
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With a chef for Coppersmith officially announced (Barbara Lynch Gruppo alum Chris Henry), the upcoming South Boston restaurant, which is aiming for an April/May opening, is now sharing a few hints about the menu. According to a press release, here are some things diners might find at the soon-to-open restaurant:

  • Grab-and-go items in the cafe, like a beet salad with pistachios and verjus.
  • Casual items from the food trucks, like thin-patty burgers or tacos with street corn.
  • Oysters.
  • Snacks, like roasted carrots with whipped ricotta, lobster fritters with pimenton aioli, beef jerky, spiced Marcona almonds, confit chicken wings with sambal and lime, or grilled asparagus with a poached egg and pecorino.
  • Family-style meals, like fried chicken, a clam bake, or a roasted pig.
  • Desserts, like blueberry oat tart with buttermilk glaze or rhubarb graham cracker shortcake.
Bar snacks will be around $6-8, appetizers $8-16, entrees $18-24, and food truck items under $10.

"We are not reinventing the culinary wheel," says Henry via press release. "Exceptional seasonal ingredients, a focus on flavor, easy to understand dishes, but executed with precision and attention to detail. Just great food without pretense."

In terms of layout, there are the aforementioned food trucks — two of them, permanently anchored inside the restaurant — as well as a cafe, communal dining, a bar with "elbow dining space," and eventually a raw bar on the roof.

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