Coppa

Row 1

Details
253 Shawmut Ave (at Milford St)
Boston, MA 02118
(617) 391-0902
Italian, Pizza
$ $
Hours
Mon–Thu: Noon–10:00 PM Fri: Noon–11:00 PM Sat: 11:00 AM–11:00 PM Sun: 11:00 AM–10:00 PM

Even if you’re just a casual food TV watcher, you may be familiar with Coppa’s James Beard Award-nominated chef Jamie Bissonnette. The stocky, affable, tattooed chef was a Chopped champion in 2011, the same year he became the winner of the Food & Wine People’s Best New Chef award.

Coppa, his South End enoteca in Boston with Beantown’s über-chef Ken Oringer, is one of the city’s pizza darlings, having been named Boston’s best upscale pizza in 2010 by Boston Magazine, which noted that it has some of the most magnificent pizza crust around: "crunchy, chewy, smoky, and soft all at once."

There are six pies, all tough choices. Coppa cites the Salsiccia, with tomato, spicy pork sausage, ricotta, roasted red onion, and fennel pollen, as its most popular, but just as exciting are the 'nduja (with tomato, spicy Calabrian pork sausage, burrata, and oregano) and the bone marrow (white pie with smoked bone marrow, beef tongue, and horseradish).

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

 

 

Around the Web

Foursquare Tips

  • Try the "Aperol Spritz" to pretend youre people watching on the streets of Italy: grab a seat at one of the outdoor tables with this classic cocktail made of aperol, prosecco, and soda in hand.
  • Is it worth an hour wait? Put it this way: Wed stand in the February cold for the whipped lardo crostini. Wed get pelted with hail for the cavatelli with chicken sausage.
  • Red wine? Try the Montepulciano!!
  • Much like a five dollar milkshake, the $10 Italian grinder is your favorite from sub shops, but made from only the highest quality ingredients. It will make your entire day. Eat.
  • Spaghetti alla Carbonara. Eat.
  • Voted as one of the best places for bar food in America - try anything!
  • Follow Chef Jamie Bissonnette on Twitter @jamiebiss; certain nights he offers late night pizza specials for only $5!
  • The Burrata Bianco pizza is to die for...
  • The rabbit ricotta gnocchi changed my life. It tastes like clouds. Order it, it's an order.
  • Small plate Italian eats from Kjamie Bissonnette and Ken Oringer. Fresh takes on some classics and some new combinations, but all delish! -Tania Peterson, Top Chef Just Desserts
  • Meatballs al forno is one of the great meat dishes in Boston, and since the owners are deep into house-made charcuterie, you must have something off the nine-deep salumi list.Read more: http://the
  • Get the meatballs. Ummmm
  • The beef tongue & bone marrow pizza was unlike anything I've ever tried. For appetizers, you can't miss with the duck prosciutto or arancini.
  • Voted "Best Italian Restaurant" by @BostonPhoenix readers in 2012! Get the house-made pasta with smoked pancetta, sea urchin, and farm egg.
  • Watch for the occasional Ken Oringer flair like yuzu aioli in the pig's ear terrine. [Eater 38 Member]
  • Order a refreshing cocktail and chill with a plate of warm salt cod crostini, a wood-fired pizza, or one of Chef Jamie Bissonnette's many porcine offerings like pig's ear terrine with yuzu aioli.
  • Try the Goat Rigatoni
  • Try the Calves Brain Ravioli With Radicchio, Brown Butter And Calcagno
  • The bread pudding at brunch was simply amazing ! sinful
  • Try the cocktails -- Coppa only has a cordials license but they sure do make the very most of it! Pitcher of Aperol spritz, anyone?