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“Neither a copper, nor an onion”
We are committed to finding the best locally and regionally sourced ingredients for our kitchen. Our menus change seasonally with product availability; as well as any time our chefs find a new and amazing ingredients to showcase. We choose to work with our purveyors for their superior products as well as their sustainable philosophies and practices. We hope you enjoy them as much as we do! Home-grown Utahn Ryan Lowder recognized his true passion for food when he moved to Portland, Oregon. Without formal culinary training, he apprenticed under French-trained chef Lisa Schroeder of the critically-acclaimed Mother’s Bistro. Inspired by that experience, Ryan decided to enroll at the Culinary Institute of America in New York. While attending the CIA, Ryan landed an externship at Restaurant Jean-Georges, which turned into a full time position. It was at Jean-Georges that Ryan’s skills were fine-tuned, as he worked his way through the kitchen’s stations. During Ryan’s tenure as Chef de Partie the Michelin guide awarded the restaurant 3 stars—the highest rating offered by the guide.
Quite underwhelming. Lacked flavor in the pozole. I've been there a few times and this was by far the worst time. Maybe it was because it was brunch and busy? Not sure. Read more
Good food and service, the mango seasonal salad was great! Went during lunch was very busy, however we were seated pretty quickly Read more
Love this place. It gets a little loud so you have to talk reallly loud, that's my only complaint. So if you are looking for a quiet night, ask to sit outside! The wagyu stroganoff is what I get... Read more
The Copper Onion
Hours
- Sun, Sat: 10:30 am - 10:00 pm
- Mon - Fri: 11:30 am - 10:00 pm
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Parking
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Pets Allowed
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Restrooms
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Wifi
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Wheelchair Accessible
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Credit Cards Accepted
- Reservations
- Takes
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Bar
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Breakfast
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Brunch
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Coffee
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Dine In
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Dinner
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Drinks
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Lunch
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Outdoor Seating
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Takeout
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Waitstaff
Parking, Dining
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