I’ve long hesitated before recommending Coppa on this blog. While the dishes are overall delectable, the diminutive portions, given the high prices, will curb one’s zeal about the food quality. In other words, you’ll pay the full price for a slider-sized entree. Now that’s out of the way, let me start with a proper introduction. Coppa, located in the affluent South End district, in Boston, specializes in fashionable and innovative Italian cuisine. The menu changes regularly and incorporates local and homemade cheeses and charcuterie. The little intimate establishment starkly contrasts with the plethora of outdated Italian restaurants that have almost become an institution in this country. Say goodbye to the dusty booths, Frank Sinatra in the background, and the endless display of articles from fifty years ago extolling the culinary prowesses of the restaurant!

Our brunch began with the Polpette & Polenta, a polenta accompanied by poached eggs, meatballs, and toast. Fresh, simple, and delicate, this concoction emphasized the importance of each ingredient without superfluous intricacies. The meatballs were particularly flavorful. Subsequently, the Contechino, an exquisite but measly sandwich, juxtaposed the spicy pork sausage and pickled cabbage with the fontina and mustard. Once again, every element thoughtfully contributed to the harmonious cohesiveness of the dish. At last, the Zeppole concluded our brunch. The creme fraiche and apple cider curd sauce complemented nicely the homemade ricotta donuts, and the graham cracker added a crunch that contrasted with the smooth buttery texture of the ricotta and creme fraiche.