It’s taken a while, but Coppersmith 1894 (formerly referred to as Coppersmith Hall), the long-awaited new ambitious South Boston restaurant complex, is now in the home stretch to be open and will be doing so just as your Labor Day hangovers are nearing their end.

Soon, these bone marrow pretzel plates will be yours. Image by Tak Toyoshima

According to Red Door Hospitality’s Travis Talbot, who has been supporting the ground-level plans and helping to orchestrate the opening, Coppersmith will spend a few days doing friends and family previews around September 3, and will finally open to the public September 8.

Located at 40 W 3rd Street, there will be a lot to explore here. And between the multiple patios, the roof-deck raw bar replete with a vintage-y silver Airstream trailer, coffee shop concept, and cavernous interior (it’s inside the shell of the former 100-year-old Dahlquist Manufacturing Company, a copper boiler and metal fabrication facility) housing two permanent indoor food trucks (think: BBQ, specialty sandwiches), mixed use daytime serious coffee-shop and cafe, and focus on all local ingredients in their shared-plates and hand-held small bites, there’s really no way to not be excited about this.

Be sure to check back for a look at the inside but for now here’s a peek at their menu, which Talbot notes will be tweaked for seasonal changes and freshness along the way.

To Share

Crispy Prawns

Miso Aioli, Chili,

Cilantro, Sesame

Bloomin Mushroom

Tempura Oyster Mushroom, Dippin’

Sauce

Edamame-Avocado Hummus

Radish, Carrot, Flatbread

House Soft Ball Park Pretzel

Fondue, IPA Mustard

Add: Bone Marrow Butter +2

Roasted Bone Marrow and Crostini

Confit Chicken Wings

Sambal, Lime, Scallion, Cilantro

Fried Green Tomatoes

Tomato Aioli, Crispy Herbs

Crispy Pork Belly

Rum Soaked Pineapple, Jalapeno

Toasts

• Avocado, Lemon, Radish

• Crab, Old Bay Aioli

• Pimento Cheese, Celery

• All Three

Salads

Native Watermelon

Feta, Basil, Aged Balsamic

Bacon & Egg Salad

Frisee, House Bacon, Poached Egg, Vinaigrette

Farmers Market Salad

Changes Daily

Mixed Greens

Seed and Nut Granola, Goat Gouda, Blackberry Vinaigrette

Grilled Tuna

Panzanella, Arugula, Red Wine Vinaigrette

Entrees

English Pea Risotto

Parmesan, Pea Tendrils

Grilled Striped Bass

Artichoke, Smashed Potato, Mushrooms

Seared Wild Salmon

Hand Cut Tagliatelle, Hot Smoked Salmon, Asparagus,

Organic Half Chicken

Braised Thigh, Seared Breast, Confit Leg, Kale, Seared Onions Chicken Jus

Marinated Grass Fed -steak tips

Duck Fat fingerling Potatoes, Spring Greens

Smoked Double Cut Pork Chop

Braised VA Peanuts, Collards, House Bacon

Market Agnolotti

Changes Daily

Sandwiches and Burgers

Hand Cut Fries or Mixed Greens

Grilled Tuna

Arugula, smoked tomato Haricot, Red Wine- Vinaigrette

Falafel “Burger”

Tzatziki, Sprouts, Hummus

Fried Soft Shell BLT

Old Bay Aioli, House Bacon

Coppersmith Burger, Vermont Cabot, shredded Iceberg classic garlic – dill pickle spear

Beef Dip

Slow roasted, horseradish, slaw, jus

Sides

Add Poached Egg to any item + $2

Roasted Carrots

Whipped Ricotta, Fried Sage

Kale and wilted Greens

Pecorino, Garlic Bread Crumbs

Duck Fat Potatoes

Grilled Asparagus

Lemon, Pecorino, cracked pepper, crispy bacon fat bread crumbs

Kids

Grilled Peanut Butter and Banana Sandwich

Kids Pasta

Butter and Parm or Marinara

Kids Burger

Salad, Fruit or Fries

Baked Chicken Fingers

Salad, Fruit or Fries

*Make 8-10 Items

Side of fruit

Side Salad

Side of Fries

Desserts

Blueberry Oat Crumble with Buttermilk Glaze

Peach “Dutch Baby” with Cassis Sauce and Powdered Sugar

Dark Chocolate Torte with Salted Caramel 

Seasonal Sorbet

Community Board

 Family Style Pasta

Fried Organic Chicken Dinner

Bottle of House Hot Sauce, Traditional Sides

Moroccan Lamb Dinner

Roasted Rack, Braised Shanks or Roast Leg, Fig-Pomegranate Glaze, Harissa Yogurt, Salad, Couscous, 1 Side 48 hours

Lobster or Crawfish / Crawfish Boil
Chorizo,Corn, Potatoes, Salad, Clams, Mussels, Lemons, Drawn Butter

Bar Snacks

Changes Frequently

House Chex Mix

House Beef Jerky

Chili-Lime Popcorn

Food Truck 1

Theme:BBQ

Carolina Mustard Wings

Korean BBQ Ribs – scallion, sesame yes

Grilled Kielbasa – kraut, caraway, pickled mustard seeds grainy mustard

Mexican Street Corn – lime crema, queso fresco,red chili pepper

Truck 2:

Theme: Sammies

Grilled Naan – curried potato and cauliflower, mango chutney, thyme, sprouts

Duck Cubano – duck confit, Swiss, yellow mustard vinaigrette, pickles

Steamed Bun – pork belly, pickles, unagi sauce, sesame

Grilled Cheese – VT cheddar, tomato, avocado

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DAN MCCARTHY

Editor

Dan McCarthy is a Boston-based journalist and and former editor in chief of DigBoston, whose work has appeared in The Boston Institute for Non-Profit Journalism (BINJ), VICE, The Boston Globe, Esquire, The Daily Beast, Thrillist, Fast Company, Pacific Standard, Leafly News, and more.

@acutalproof

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