The concept at The Copper Onion is all about fresh, regional, casual cuisine. Former NYC chef Ryan Lowder has racked up impressive stars as Chef de Parti at Jean Georges in NYC, a line cook at Casa Mono, Mario Batali’s Manhattan Spanish tapas lounge, and at the very sexy Mercat, where, as executive chef, he turned out impressive Catalan-inspired tapas on Bond Street. At The Copper Onion, try the "small plate" of sauteed chanterelles topped with crisp shoestring potatoes and a farm-fresh lightly fried egg -- yolk properly quivering and ready to coat the savory flavors below. Other highlights are a perfectly balanced arugula salad with sherry vinegar, olives and parmesan. Sauteed cod with a pale (but intensely flavored) lemon jam on kale and a side of sauteed pea shoots with golden raisins and pine nuts hits all the right notes--balance, texture, color. Good stuff. Oh, and the cheesecake? Just do it -- lightest, creamiest, bestest.
Went to Copper Onion. Ted is a bigger fan than I. The servers need to wear better foot wear and also, say thank you when they get a 25% tip (especially in this economy). The owners wife was also, short and rude it was like she had better things to do. The papparedelle was a small serving. Although, the flat iron steak was apporiate. The escarole salad was alright. Nothing to write home about. The drunken cow dessert was great, but you have High West to thank for that. It is an average menu. We go to New York alot, because we have family there. You need to step it you especially in the customer service. Pull the wife, she's not a good fit.