COPPA Ristorante Italiano embodies the Italian spirit of quality ingredients, making food by hand and the celebration that comes from around the dinner table with good wine and great friends. The menu is filled with regional Italian classics, like Spaghetti Carbonara from Rome, Bistecca alla Florentina from Tuscany, Fritto Misto from the Veneto and also embraces the cuisines of Sicily and Sardinia with Octopus Carpaccio and Brick Oven Roasted Sardines.  A section of the menu Piatto del Giorno, which changes on a whim, allows Chef Brandi Key and her team to cook with the seasons and with what inspires them.  All of this is supported by an impressive yet well-priced wine list, a private wine room for dinners, a full bar with classic cocktails and most importantly, a staff that believes in gracious, elegant service.

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 event staff will contact you and assist you in planning your event.

Hours

DINNER SERVED NIGHTLY

SUNDAY - THURSDAY

5:00 PM TILL 10:00 PM
 

FRIDAY - SATURDAY
5:00 PM TILL 11:00 PM

BAR SERVICE STARTING
AT 4:00 PM

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

EJ Miller

Chef de Cuisine

Team

Scott Chauveaux

Sous Chef

Dining

Team

Bradford McKnight

Manager

Team

Cara McCorkle

Manager