* Click here for rating key
Copperleaf Restaurant Restaurant Review: Chef Mark Bodinet, formerly of The French Laundry, utilizes local and sustainable ingredients to create Northwest cuisine. Elegance extends beyond the plate to the expanded dining room, where a towering stone fireplace creates an intimate atmosphere with a wine country vibe. During summer months, an outdoor terrace overlooking lush gardens is perfect for lunch. The seasonally inspired menu changes daily and may be ordered à la carte, but we recommend the tasting menu, perhaps paired with carefully selected wines. Appetizers often include two delicate pickled Taylor's Shellfish oysters served with jasmine granité and lemon verbena, or spot prawns with a piquant pepper sauce and a side of almond milk. A composed salad of miniature vegetables was served with crispy crumbles of Niçoise olives. Other standout dishes are the roasted Hawaiian cobia fish, foie gras served with Mission figs and roasted porcini mushrooms, and a tender saddle of lamb with preserved grapes and roasted shallots. For dessert, tiny individual carrot cakes and malted milk ice cream are accompanied by velvety banana chiboust. Beverages include Theo's Hot Chocolate Pot for two, presented with formal Japanese tea ceremony style. The thoughtful, well-balanced wine list with a range of price points focuses on Northwest varietals.