OPENING ALERT: COPPERSMITH WILL OPEN SEPTEMBER 8 IN SOUTHIE
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
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
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.
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