Coppa
If you asked me what the most common flavor is in most Italian food, I might suggest garlic, or maybe even tomato. At Coppa Ristorante, it's lemon. Coppa promised an American version of an Italian menu, which generally means things get much heavier and meatier. But even though Coppa has a menu focused on pizzas and pastas, density is never an issue, with the restaurant letting fresh ingredients and ripe flavors lead for a light yet satisfying take on the classics. From prosciutto entwined in the breadsticks to the simple yet amazing chicken "under a brick" and lightly charred thin-crust pizzas with toppings like squash and "ham and eggs" made in a wood-burning oven, it's hard to go wrong at Coppa.
