I had a delightful dining experience at the Copinette French Restaurant in Manhattan, located at 891 1st Avenue between 50th and 51st Street.
I met the owner (who has since passed) some time ago at a club called Club A and dated him. When he owned the restaurant, it was named Copain, which means “boyfriend” in French. Who knew!
I’m happy to announce that the restaurant has taken on a feminist twist. Amy Babic is the owner, and Copinette means girlfriend. How cool is that–it’s interesting how things come full circle.
Here is the outside area, the inside bar area, and the inside dining spaces at Copinette.
Copinette offers American cuisine with French influence. They have an extensive wine list focusing on North American, French, and Italian wines with a wide range of prices, making them affordable.
Let’s take a look at what I ordered because the meal was divine.
I started with the bread because it looked and tasted delicious.
I ordered Truffle Burrata with tomatoes, roasted pine nuts, basil oil, and balsamic glaze.
Truffle Burrata is a cheese truffle made of layers of soft mozzarella. The core of the burrata is creamy and buttery, and the taste is characterized by light and fresh flavors. The freshness of the burrata, combined with the tomatoes, was tasty and delightful and fresh– that it was divine describes it best!
I ordered Pan-Seared Branzino with sauteed spinach, garlic mashed potatoes, lemon capers, olives, tomatoes, and olive oil for my main course.
I can’t stop raving about the fresh and delicious ingredients. The dish must have been put together with love, and that is just how it tasted. Amazing!
For dessert, I chose Peach Melba.
This Peach Melba experience was like floating on a cloud. It was breezy, light, entertaining, and delicious.
Here’s a recipe that I enjoy
Peach Melba Recipe
Peach melba is a classic dessert that combines the sweetness of peaches with the tartness of raspberries for a refreshing treat. Here’s a simple recipe to follow:
– 4 ripe peaches, peeled and sliced
– 1 pint of fresh raspberries
– 1/4 cup of sugar
– 1/4 cup of water
– 1 tsp of vanilla extract
– Vanilla ice cream
1. combine the raspberries, sugar, and water in a medium saucepan. Bring to a boil, reduce heat, and simmer for about 10 minutes, stirring occasionally until the mixture thickens.
2. Remove from heat, stir in the vanilla extract, and let it cool.
3. For the peaches, arrange the sliced peaches in serving bowls.
4. Scoop a generous amount of vanilla ice cream on top of the peaches.
5. Spoon the raspberry sauce over the ice cream and peaches.
6. Serve immediately and enjoy peach melba’s creamy, fruity goodness.
I highly recommend the Copinette French Restaurant in Manhattan. The food is exceptional, the atmosphere relaxing, and the service sublime.