Dining with The Duleys - Imagine Bridget Jones breaking bread with Tony Soprano… Charlotte, classy London lass with husband Joe “Street-Dog” Duley escort your taste buds on an enjoyable, upbeat journey. So, pull up a chair, grab a glass, and enjoy…
From the moment we eased into Coppi’s from the pounded down pavement of U St. it felt like an organic near-religious experience. Literally. Reason: benches and woodwork from a local church. The aroma emanating from the open style kitchen- complete with wood burning stove, and food so fresh, it needed to be spanked – was absolutely heavenly. Heavenly organic and GREAT! Upon entering, we were graciously greeted by chef extraordinaire/owner Carlos Amaya. A true and gentle patriarch whose passion and vision are shared by his well-versed staff, all of who are schooled in the ways of wine and organic vittles. No posing. No pretense… just passion. We settled into a cozy booth with subtle sounds of mood music that was as deliberate and delicious as the decor. The collection of photos and jerseys that adorn the walls, proudly celebrate Fausto Coppi – cycling champion and Italian “star”. A unique blend of hip and how-do-you-do… Similar to the delectable chameleon-like menu. Paraphrasing the Bard, brevity is art… and the menu reflects this. Not too expansive, nor does it need to be. It changes like the wind and waves. The East Coast Catch is so fresh; we blushed at its brazen bountiful beauty. The concept of the menu reflects the grape. They boast no house wines. Coppi’s doesn’t just sell ya’ a bottle of vino. They want you to experience and savor it from beginning to end… our choice: Vernaccia. A casual cool white for a balmy spring night. Antipasti: Who needs French fries when one has sweet parsnip roots seductively fried in olive oil? Add garlic and parsley, and see what happens. Bietole al forno - seared young green chard with garlic, pine nuts, golden raisins and ricotta cheese, made us tear-up with delight. Insalata di spinaci novelli - baby spinach salad with Italian bacon, roasted portabella mushrooms, walnuts smothered in a tangy balsamic dressing. Those are just a few of the outstanding starters! Entrees: Homemade pasta layered with chopped organic New York Strip gives new meaning to Lasagna di Manzo. Just like the “natural” blonde Paris Hilton, the oven braised and foccacia encrusted Pesce Ligure was incredibly fresh and flakey. The silent ‘G’ in Gnocchi con Gamberi stands for Gorgeous! When the moon hits your eyes as Dean Martin sighs, that is Amore! We loved each and every morsel of Coppi’s homemade pizza. From vulture to vegetarian - the multitude of toppings will tantalize. From lean Italian bacon to cremini mushrooms to sheep’s milk feta - nothing will top Coppi’s pizza. Except, of course, their toppings. All the homemade pastas are worthy of adoration. Marco Polo’s first delivery from China would pale in comparison.The staff informed us to “save room for dessert” and of course that’s exactly what we did. We devoured the Calzone di Nutella like it was a last meal, followed by the mouth-watering coffee gelato, like it was… another last meal. The desserts alone are well worth the visit. We rank Coppi’s along with some of the places we have visited in Italy- an experience to savor, it certainly was.
Good Fortune Farms (Mike Klein)
Our Green Pledge
Sustainedly sourced fish
Local Organic Produce
Grass Fed/Free RangeMeats/Poultry
Wood Burning Oven
Wind Power Electricity
Low wattage light bulbs
And most importantly, all menu products are handmade fresh from scratch daily
The Climate Institute hosted a Green Gala Chef-Tasting event on October 18, 2007 to raise support and awareness for our environmental programs. The event featured many Washington-based restaurants, businesses and products in a Gala fundraising night for many of the Washington elite. Chefs prepared appetizer-sized tastings, hosts served wine and guests mingled while bidding on dozens of silent auction items.
Featured Restaurants: Agraria Restaurant Coppi's Organic Dr. Granville Moore's Brickyard The Reef 18th&Red
Farinata Traditional Ligurian chick pea tort with grass fed lamb sausage and local red peppers
Porri con Pancetta e Cipolle Dolce Pan seared local leeks, pancetta, and caramelized onions
Grass fed lamb sausage
Local roasted red peppers
Focaccia with San Remo olives
Fish Fest 2007: A Celebration of Sustainable Seafood
On June 7, 2007, Washington's finest seafood chefs joined fishermen and conservationists from around the country to celebrate sustainably caught seafood. The result: Appetizing dishes that demonstrate that fish conservation and great seafood can go hand-in-hand. Fish Fest is also an opportunity to annually bring together fishermen, environmentalists, and legislators who care about protecting our oceans and to educate participants about the problems facing our oceans.
That night, we were a success with our featured fish: Pan seared Alaskan Halibut with a reduction of blood orange and Sambucca on a bed of fresh baby spinach.
Coppi's Organic is a proud client of various organic farms in the local area: Tuscarora Organic Growers (TOG) took root in 1988 when a group of neighboring organic fruit and vegetable farmers discussed the possibility of joining forces in the marketing of their products. By working together, they could coordinate crop production to complement one another rather than compete. And they could enjoy economies of scale in shipping and selling.
The cooperative form of business fit the farmers' needs, allowing ownership and market access to be divided fairly and decisions to be made jointly. And through cooperation, the growers were able to serve their customers better, by providing a diversity of crops and a level of service that no one grower could provide on his own. In TOG's first season, seven growers moved about 1,500 cases of produce to Washington DC retailers over a five-month period.
The next thirteen seasons brought steady growth in sales as well as diversity, season length and professionalism. In the coming season, TOG will work with over 25 producers to bring a projected 50,000 cases of produce from farm to city, offering locally grown, certified organic produce all 12 months of the year.
From the Washingtonian's Cheap Eats Issue (June 2004)
_________________________________________________________________ Less well known is that Coppi’s also offers a daily-changing selection of antipasti, pastas, meat and fish dishes, and desserts, which are Italian in inspiration and made from the best organic ingredients chef Bright can find.A recent dinner menu featured vegetable antipasto of asparagus, fava beans, and English peas, sautéed in house-made basil-pesto sauce – delicate, delicious and startlingly fresh tasting.Ravioli were filled with a mixture of borage, nettles, and ricotta, and sauced with a fresh asparagus pesto.A sensational pasta dish combined trenette with organic New York strip steak, tomato, porcini mushrooms, and pine nuts.
Full orders of these main courses are not cheap.What makes Coppi’s a bargain is that they may be ordered as half-portions for around $12 or $13.Combine one of these small plates with a salad or appetizer, and you’ll come in well under $50 for two."
"Make sure you get in your miles before parking your bike in front of Coppi’s Organic, a funky, brick-oven-pizza joint in Washington, DC.The fabulous Nutella calzone begs for a 30-mile metabolism all on its own.Then there’s the pint or two of Bass or Guinness, with a plate of corn-crusted calamari (roasted, not fried), followed by a pizza topped with pungent cheeses,roasted peppers, wild mushrooms and a choice of prosciutto, pancetta or trota fumata, all served under the watchful gaze of Fausto Coppi, Il Campionissimo himself.The charismatic Italian star, who died in 1960, won everything from cobbled Classics such as Paris-Roubaix to major stage races (five Giros, two Tours).He often seized victory by more than 10 minutes, but also was able to take darn near anyone in a velodrome sprint.Oh, and he held the hour record for 14 years.Coppi’s wolfish vitality leaps out of every one of the hundreds of photos that line the walls, making every bite an inspiration for seasoned riders, and showing new (or even non-) riders that cycling didn’t begin with Greg LeMond."– Bill Gifford
Make your purchase count.
Calypso Organic Selections donates 1% of its profits from the sale of its products to community development efforts around the globe.