Coppia Restaurant

04/16/2026

We don’t just want them deviled… We want caviar on top!

Try “All the King’s Men” this Spring

04/15/2026

First Bloom.
Diver Scallops, Saffron & Sweet Pea Risotto.

A new favorite and unmistakably Spring.

04/08/2026

The Chef’s Table is fully reserved through May,
except for one final evening this Friday.

For two guests, or for eight—
the table becomes yours.
An experience held entirely in your hands.

If you’ve been waiting for the moment,
this is it.

The kitchen is ready.
The season is set.

All that’s missing is you.

https://www.sevenrooms.com/experiences/coppia/the-chefs-table-4662935709892608

04/02/2026

Stone Grove.
Where warmth finds its way back.

03/27/2026

Gathered in Gold

Sweet Carrot. Butter-poached Lobster.
Spring, in its most radiant form.

Join us April 1st. Reservations are now open!

03/25/2026

A new season begins at Coppia.

Buñuelo, Tuna Tartare, Horseradish, Aleppo, and the first greens of Spring.

A small glimpse into what’s coming, a new menu is about to unfold.

April 1st.

03/16/2026

It was never just a restaurant.

We are honored to see the story of Coppia featured in Cleveland Magazine. Our sincerest thanks for shining a light on the work, passion, and imagination behind it all.

🖊️ Kate Bigam Kaput
📸 Kaitlin Walsh

03/07/2026

The City of Willoughby
📍

BRAVO COPPIA
Friday, March 6, 2026
Made reservations for our first Dinner @ Coppia…..
Early seating
Beautiful Decor
Exquisite service
and now the Dinner.
JUST PLAIN OUTSTANDING
Have eaten in many fine restaurants but because of the atmosphere and attention to detail, tonight’s dinner was “Perfect”
Soooooooo Proud to have this restaurant and these talented chefs in my Great Ward 2, Willoughby.
The best to Hedy & Talia

03/06/2026

We had a feeling this would happen…

What started as part of our 3 - Course Restaurant Week Menu might be here to stay a little longer.

This crispy Pork Schnitzel with Dijon Crème Fraîche, Baby Arugula, and Sun-dried Tomatoes feels like the perfect dish as we prepare for spring.

But before it earns a place on the menu… it needs a name!

Tell us what you would call it. If we love it we’ll tag you when it appears on the menu!

Cleveland Restaurant Week continues through March 14th.

03/05/2026

Restaurant Week has arrived at Coppia!

Our menu hints to the arrival of spring, beginning with roasted garlic and herb focaccia paired with burrata, toasted hazelnuts, balsamic glaze, and harissa oil — a first taste of the season to come.

Enjoy a 3-course meal for $55 every night of service now through March 14.



We look forward to welcoming you to the table.

03/04/2026

Spring arrives slowly — not all at once, but in chapters.

In March, we plant the seeds. The first signs of life stir beneath the soil, and the menu reflects that quiet beginning — fresh greens, delicate flavors, and the promise of what’s to come.

In April, we begin to see growth. The garden awakens, colors deepen, and each course builds with the energy of a season returning to life.

By May, we reach our first beautiful bloom — a celebration of spring at its fullest expression.

Our Chef’s Table Spring Chapter is already beginning to fill, and there are only a few dates remaining.

March 21, 27
April 10, 25
May 1, 8, 9, 15, 16, 22, 29, 30

As we prepare to transition into our summer season, we will be accepting Chef’s Table reservations only through May 30th.

If this is an experience you’ve been hoping to discover, now is the time to reserve your seat at the table.

Reservations available through our website.

https://www.sevenrooms.com/experiences/coppia/the-chefs-table-4662935709892608

02/26/2026

So much of our story goes back to the water.

We met in Florida where seafood wasn’t just on the menu - it was a philosophy that shaped us as chefs.

From thoughtful sourcing, sustainable harvesting, and intentional preparation - we continue that story in our dining room with every dish we create.

We are incredibly honored to share that Coppia has been named a Finalist for Best Seafood in Cleveland Magazine “Best of the East”

The tide is rising — and we are grateful to rise with it.

Get your tickets, come see us on April 30th at Landerhaven, and vote for your favorites!

~ Chef Talia & Chef Hedy

https://cletix.com/events/best-of-the-east-2026-4-30-2026