The Copper Table · Journal
From the pass
Notes from the kitchen — what’s on, where it comes from, and what’s new.
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The spring menu is here
March 18, 2026
Peas, asparagus and the first herbs of the year are on. A few winter plates step down; the salmon stays.
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Where the fish comes from
February 27, 2026
Our salmon is a day-boat catch from the same supplier we have used since 2014. Here is why that matters on the plate.
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You can now order online
January 15, 2026
Pickup orders straight from the menu, paid on the site. The same system the floor runs on, opened up to the street.
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