Chef

Todd Winer

"The chef at Coppa rocks it when it comes to cooking pig parts. This delicious, wood-oven roasted pig’s tail with mostarda glaze is pork at its best."

"Anything with shaved pork, cheese, and Tabasco mayo is good in my book. This hot sandwich also comes with a side of housemade pickles and a side of cole slaw."

"The smoky combo of pork and red peppers is always a favorite of mine, so much that I had these sandwiches at my wedding."

"The best fish market outside of Japan. Ask for the grilled sardines. They are melt-in-your-mouth good. Just don't be intimidated by the counter guy."

"The wood-fired bubbly crust with bacon, Gruyère and crème fraîche is creamy, salty and cheesy. Get there early to beat the lines."

"Ask that the pizza be cooked well-done so that it has a nice char to it."