COVINGTON, Ky.—Opening August 2016 in the historic Coppin’s Department Store building, Hotel Covington announces Coppin’s Restaurant & Bar in its first floor lobby led by Executive Chef Brendan Haren. Drawing influence from the “North meets South” cuisine reflective of its geographic location in Northern Kentucky, Chef Haren (previously of Orchid’s at Cincinnati’s Netherland Plaza Hotel) delivers a menu driven by hyper-local sourcing and collaborative partnerships throughout the surrounding region.
An homage to the history of the building, the name “Coppin’s” honors the origins of the building as the state’s first skyscraper and home to the iconic Coppin’s Department Store. Coppin’s, located in the center of the hotel in a one-of-a-kind 1,400 square-foot glass-enclosed dining atrium, expands these fashion-centric design elements with floor-to-ceiling windows reminiscent of an upscale atrium.
Executive Chef Haren maintains the restaurant’s dedication to its past through an approachable menu in a casual yet contemporary dining experience. Both the atmosphere and shareable menu layout are designed to encourage engagement and comradery with large groups, while offering an inclusive environment for the transient and single diner.
“At Coppin’s, my goal is to introduce an accessible element to the quality of food we serve in the inclusive atmosphere of the restaurant and bar,” Haren says. “Providing our guests with a familiarity and comfort to keep them coming back is crucially important to our team at Hotel Covington; this goal guides every dish we create.”
Chef Haren’s seasonally-driven menu harmoniously complements a distinctive beverage program highlighting local craft beers, cider, and spirits, as well as wine and cocktails on draft. This dedication to sourcing of meat, fish, and game, is reflected in Chef Haren’s culling the best the area has to offer from both regional and local farmers and artisans from Kentucky, Ohio, and Indiana. Key menu items showcasing his interpretation of classic American fare accented by his fine-dining background include the Pimento Cheese Jar with lavosh and Pork Rillette with pork crackling salad and rustic bread, with main dishes highlighting artfully crafted rustic fare like the custom, house-blended Coppin’s Burger topped with Boone Creek Cheddar and bacon marmalade and the Bobwhite Quail with corn pudding, sorghum, and cracked pepper.
