When you walk into Coppin’s Restaurant and Bar, you are transported to another time and place. While located in Hotel Covington, Coppin’s stunning finish is reminiscent of larger market bars like those found in Chicago and New York City, according to Head Chef Brendan Haren.
“The building was a department store for a number of years so we tried to keep the [luxurious] feel from the ‘20s and ‘30s,” explains Haren. “We have brass features, dark hardwood and a bright, white concrete bar [which] is a big, open space adjacent to the lobby.”
There are 22-foot high ceilings, chandeliers and lounge space with some low coffee tables and comfortable chairs. The dining room, adjacent to the bar, is located in a glassed-in atrium that looks like a greenhouse that sticks out into the courtyard.
Despite the polished atmosphere that may feel like a getaway, the restaurant and bar still does a great job of keeping it local and true to Covington. Coppin’s is located a block away from Braxton Brewing Company and features many of its beers.
“The gentleman that built the hotel in 1909 got part of his funding from a bet on a horse named
Knowledge. So Braxton brewed a beer for us called ‘Horsepower,’” says Haren. “We do wine on tap. We also have two signature cocktails on draft, one called ‘Liquid Knowledge’ and ‘Showboat.’”
When it comes to food, Coppin’s has partnered with Black Hawk Farms, located in Central Kentucky, for local beef, used in its renowned Coppin’s Burger. Other popular dishes include Sweet CornFritters with a buttermilk rémoulade and the Country Ham & Biscuit, made in-house daily.
“We do two quarter-pound patties with some aged cheddar, bacon marmalade and house-cut French fries [for the burger],” says Haren. “Our concept is that we want to be the gateway to the south. We’re right at the confluence of the Licking River and Ohio. It’s a little bit of that northern refinement meets southern hospitality.”
Coppin’s normally attracts “hip, young professional types,” according to Haren, but appeals to people from all walks of life. The restaurant is a space open to everybody and serves breakfast, lunch and dinner. In the morning, people come to the coffee shop and use the Wi-Fi to do work.
Haren says he’s looking forward to spring so they can utilize the courtyard that hasn’t gotten much usage since its opening, now that it’s the
“We have an awesome, huge wood-burning fireplace out there, yard games and some fun parties coming up throughout the year,” he says. “We’re already looking forward to the fun spring produce for food.”
Though it’s located in a hotel, there has been a lot of business.
“We’ve been really active on social media, building that buzz up,” says Haren. “We’re letting word of mouth and our good work get out there. We’ve seen steady increase since we’ve opened in September until the end of the year. Business has been fantastic.”
To receive more articles from Cincy Magazine sign-up for a complimentary subscription here: http://bit.ly/1RHuu3g