Chef Michael Scelfo Joins Coppa on its Fifth Anniversary
On the tails of Toro’s ninth anniversary, in which Kentucky chef Edward Lee dropped by to whip up southern fare like his warm oysters with bourbon brown butter, Ken Oringer and Jamie Bissonnette have another big festivity in the works. On December 9, the duo will celebrate the fifth birthday of their South End Enoteca, Coppa.
Helping them ring in a half-decade of killer pizza, charcuterie, and Italian small plates, will be acclaimed chef Michael Scelfo from Alden and Harlow, who will create a special menu for dinner service. On the menu that night will be items like Scelfo’s wood roasted cauliflower with fermented cherries and pistachio tahini and an olive oil braised baby octopus with ink toast. Afterward, at 10:30 p.m., Coppa will kickoff an “industry night” bash open to the public with complimentary snacks and drinks available for purchase. Both walk-ins and reservations will be accepted for dinner service.
Michael Scelfo’s special Coppa’s menu:
Chopped Chicken Liver, Salted Goat Butter, Pickles, Crispy Skin
Hot App 11
Wood Roasted Cauliflower, Smoked Onions, Fermented Cherries, Pistachio Tahini & Crumble
Toasted Rye Trenne, Cured Beef Cheek, Sunchoke Crema, Crisped Tendon Gremolata
Bresaola, Grilled Chicories, Pickled Fennel, Walnuts & Robiola
Olive Oil Braised Baby Octopus, Roasted Cardoon, Grilled Oregano, Ink Toast
253 Shawmut Ave., Boston; 617-391-0902 or coppaboston.com.