Copine

After 10 years running our fine dining restaurant we are taking a pause from daily operations to focus on strengthening our industry. This community has been there for us and we are ready to give back.💫
If you are in need of strategic consulting/operational advisory (think refreshing and refining your service standards, food costing, improving efficiency, better employee retention and all things hospitality) we are here to help.
And we’ll be around. Maybe a pop-up or two here and there…
Looking forward to this journey.
✨Hospitality is not a Monologue✨

Thank you, Seattle.

✨thank you…these are just-
#ありがとう -et-un #ゆみこ

CITRUS CURED HAMACHI
compressed strawberries, green almonds,
pink peppercorn vinaigrette

CITRUS CURED HAMACHI
compressed strawberries, green almonds, pink peppercorn vinaigrette

These two will be serving up detroit style pizzas here at Copine on May 18th…tickets are live! Here:

https://resy.com/link?venue_id=4161&event_url_slug=dope-goose-pizza-pop-up-at-copine-2026-05-18

PAN ROASTED BRANZINO
spiced shrimp mousse, blistered green beans, candied shiitake mushrooms, young cilantro, lobster ‘tom kha’ sauce

Could not be more proud of our Wine Director, Jeana ( aka ) who is featured in issue #156 of ‘s Looking Glass.
Crushing and taking names.