Coppa Ristorante Italiano is an expression of the evolution of cuisines, menus, service and ambiance that characterizes the history of the Italian dining experience in this country. Coppa boasts a simple, flavorful menu bringing Houstonians a place to savor a diverse slate of Italian cuisine in a buoyant, bustling atmosphere that captures the Italian spirit.

Dining With Us

Reservations are always recommended when you plan to dine with us, though we do keep a few tables available for walk-ins. Booking online is as effortless as a day on the Amalfi Coast.

Events/Room Availability

Planning an event or private party? Coppa’s private room tucked behind the wine wall seats up to 40 people for the ultimate private dining experience. Email us below, and our gracious event staff will be pleased to escort you and your guests on your own personal Italian adventure.

Hours

MON-TH 11-10
FRIDAY 11-11

SATURDAY 5-11
SUNDAY 5-9

Contact

713.426.4260
5555 WASHINGTON
HOUSTON, TX 77007



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Team

Brandi Key

Executive Chef

Brandi grew up in the small farming community of Hart, TX and spent her summers as a child canning and preserving the produce grown in the family garden. This coupled with a family appreciation of local game, like pheasant and venison, gave her the understanding of the value of local, seasonal ingredients that is so strongly represented today in her cooking style.

Brandi joins Coppa Ristorante Italiano from a 12 year stint with Pappas, working in roles as diverse as bus boy and kitchen manager. During her time at Pappas, she became the Pappadeaux Concept Chef for all 8 of the Dallas-area stores. She later moved to Houston to join the R&D Department and work with a group of chefs on the numerous Pappas concepts. There she created, documented, implemented and taught countless dishes for the Pappas menus. After making her way up through the Pappas ranks, Brandi took a leave of absence to attend Tante Marie Cooking School in San Francisco, then participated in an externship with Cindy Pawlcyn working in Napa Valley at her three restaurants at the time: Mustard’s, Cindy’s Backstreet Kitchen, and formerly Go Fish.

Brandi brings an ingredient-centric, straightforward cooking style to the Coppa menu by skillfully reinventing Italian classics with local ingredients and a determination to make as much as possible from scratch daily.

She says it best: “I like things that take time. I like making things from scratch, with my hands. I like to keep things simple, get really amazing products and let it be. All of me believes that making food, from scratch, with attention to detail and technique but with more emphasis on loving what you do, will always produce the best tasting food.”

Kitchen

Team

Jaime Salazar

Lead Chef

Team

Sean Lyles

Sous Chef

Dining

Team

Riley Regan

Manager

Team

Sarah Meyer

Manager

Team

Mark Borel

Manager

Team

Jeff Conger

Manager