At long last, chef Shaun McCrain and business/life partner Jill Kinney have made things official: Copine will open July 5 in the Ballard Public Lofts and Market building at 6460 24th Avenue NW. Now, we semi-patiently count down to contemporary American cuisine imbued with French finesse.
McCrain spent four years at Thomas Keller’s NYC restaurant Per Se and produced elegance on a plate at Seattle’s own erstwhile Book Bindery. Come early next month, these collective culinary experiences will shine at Copine. But the menu isn’t set just yet. As is often the case, dishes get tweaked and refined all the way up until opening night and beyond. A series of preview suppers held throughout the past year hint to dishes like pan-seared halibut with halibut brandade and tomato raisins as well as an heirloom tomato salad with pine nut butter and horseradish panna cotta.
The space will include 64 seats and a chef’s table peering into the kitchen—an important and intimate component for Kinney and McCrain—with special menus for up to 10 people.
Should you, like a bygone Anthony Bourdain series, have no reservations, don’t fret. There’s a long bar that seats 12; ideal for acquainting oneself with former Book Bindery barman Ruven Munoz’s lineup of libations.
In August, the accompanying retail arm, Copine Project, will open with daily takeaway items such as McCrain’s beloved soups. Once open, hours will be Tuesday through Saturday, from 11 to 2 and 4:30 to 6:30. Sunday will be just noon to 4.
Copine will run dinner service Tuesday through Saturday, from 5 to 9. Check Copine’s lush website, for more details and to make early reservations.