Coperta

“The food was delicious and the wait staff were all super attentive!”

Camille Tello★★★★

We really enjoyed our experience at Coperta. The service was very good and the space is very welcoming and comfortable. We started with the Polenta Fritters. They were very tasty, and had multiple textures, the only note was that the cheese in the center was still cold, and not melted and gooey. In order to try more of the pastas, we ordered the half sizes and we are very glad we did. We had a hard time settling on a favorite because they were all so delicious we ordered the Rigatoni Carbonara, Cavatelli Ragu, and Linguine al Limone. If you were a kid that grew up eating beefaronis like I did,

Brenda Fiala★★★★★

Absolutely excellent Italian restaurant!! From the seasonal beet and pasta dishes to the warm and friendly service. Nice atmosphere— good for conversation and lots of happy tables throughout the cozy dining area. Highly recommend the small portions of pasta — each bite a delight. Go for the custom cocktail list, too. Yes, paying all the staff properly and thanking them for their service is well worth it for the culinary experience worthy of any city in the world.

mia w★★★

I’m updating my review. I definitely would not return. I went to 5 establishments for restaurant week and this was the worst service I had in 10 days. Service was very slow. Food was ok but not great. But man the service was so bad here that all other 4 restaurants I went To gave me much better service and were busier. My server Faith must not like her job. Maybe they don’t treat them well…not sure. Whatever the case may be, there are much better spots to go to for restaurant week. I was going to choose bar dough but was recommended to come here instead. The host was nice but I felt The ser

Joe Lucero★★★★★

Dined at Coperta on Tuesday (12/30) and had a lovely, understated experience. I sat at the bar, which was quiet and comfortable—perfect for enjoying a few happy hour items and taking in the atmosphere. The staff were incredibly attentive and hospitable, creating a warm, trattoria-like feel reminiscent of Italy. The fried mozzarella was excellent: house-made, perfectly coated in garlicky breading, and served with a rich marinara that tasted like an authentic nonna’s sauce—savory, balanced, and comforting. The polenta fritta was decent but could use a bit more seasoning and crispness. It would r