Coppa Awards

Coppa Restaurant Review:

Coppa's Italian-focused menu will please even the most adventurous palates with its house-made squid ink linguine with lobster, not to mention the tripe, beef tongue and pork belly stew. The less daring tend to stick with the Bolognese, ricotta gnocchi and wood-fired pizzas. In general, a basic tomato and basil margherita pizza is the best way to go here. The restaurant only has a beer, wine and cordial license, but drinks are creative. Cocktails include a “Spring Break ’98” with 1800 Coconut, Solerno blood orange, pineapple syrup and lime. For dessert, try a house-made sorbet or a create-your-own cheese platter with selections from Boston’s own Formaggio Kitchen. Service can be warm or harried depending on the crowds (they don't take reservations). On a balmy day, request a seat on the small patio. Note that specials change daily.