September 22, 2010 Slideshows

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Copia Urban Winery Returns 

Amid such spectacle, the food clamors for attention. Salmon cured with lemongrass, an appetizer, is lovely to behold, the thin slices of fish wrapped around one another to resemble a blooming flower. Unfold a petal and you're rewarded with luscious salmon, its sweetness gradually yielding to lemongrass' verdant kick. Continue reading Ian Froeb's review of Copia Urban Winery. Photos by Jennifer Silverberg.
Copia's entrance at 1122 Washington Avenue.
The lounge area near the main bar at the front end of the restaurant.
Executive Chef Dave Rook in the front dining room of Copia Urban Winery.
One of the side dining rooms at Copia.
The main bar.
In the shop at Copia.
The front dining room at Copia.
The rear dining room features a retractable roof and lush greenery.
The rear dining room features a retractable roof and lush greenery.
The rear dining room features a retractable roof and lush greenery.
Chef Dave's Griddle Burger is a 1/2 lb griddle seared sirloin served with lettuce, tomato, onion and shown here with American cheese and fries.
This impressively sized appetizer is the Smoked Spare Ribs served with a tangy bbq sauce and tobacco onions.
The Grilled Duck Breast with Confit Leg is served with candied date peppercorn pan gravy, Maytag bleu cheese potato cake and fresh vegetables.
Copia's Goat Cheese Salad is mixed greens, roasted chicken, sweet onion, sliced strawberries tossed in cracked pepper berry vinaigrette. It is then topped with warm sesame encrusted goat cheese.
Also from the appetizer menu comes the Imported and Domestic Cheese Plate, including candied nuts, fresh and dried fruits, quince paste and grilled bread.
The front dining room at Copia.
The front bar at Copia.
Executive Chef Dave Rookin the front dining room of Copia Urban Winery.
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Copia's entrance at 1122 Washington Avenue.
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