Coppa
Italian restaurant · South End
253 Shawmut Ave, Boston, MA 02118
Highlights
Italian small plates, pizza, pasta, charcuterie, salumi, wine
Italian small plates, pizza, pasta, charcuterie, salumi, wine
"It's hard not to love Coppa, a hip Italian bistro and enoteca offering fresh hand-made pastas, charcuterie, and pizzas served tapas-style in a casual atmosphere. Oh, and let's not forget the wine! Chefs Jamie Bissonnette and Ken Oringer have been serving up some of the best food in Boston at this little corner joint for years now, and it's still packed regularly. Get there early enough (opens at 5pm) to avoid the rush, and if you're lucky you can snag one of the highly sought after patio spots!" - Adam&Co.
"You could come to this tiny, corner enoteca on Shawmut just for the excellent pizza, but then you’d be a boring, one-dimensional person. Instead come here for the pizza, and the great small plates and charcuterie. That way, you’ll be a complex person with a variety of interests (interests that all seem to revolve around Italian food, but still)." - dan secatore
"While Ken Oringer and longtime business partner Jamie Bissonnette recently parted ways, lucky for diners that this South End enoteca is still standing strong. Oringer has taken over sole ownership of the spot, which does a particularly good job with cheese and cured meats; Definitely get the beef heart pastrami when available. But don’t forget the pastas: The cavatelli is a must." - Erika Adams
"Coppa is pretty much the perfect neighborhood Italian restaurant, filled with light from a wall of windows and plenty of excellent pasta. Go for the cavatelli with chicken sausage, soppressata pizza, and the Italian grinder loaded with cured meats and pickled cherry peppers that could give a full-time sandwich shop a run for its money. We love posting up in the colder months at the bar to eat enough charcuterie to forget the wind chill has dipped below freezing levels. " - tanya edwards, joel ang, dan secatore
"A Boston restaurant that has implemented pre-tip charges intended to support improved compensation and benefits for staff as part of broader industry experimentation with fee-based models." - ByMaggie Hennessy
