Cooper’s Hawk Winery and Restaurant is the new kid on the Plaza, taking the space previously occupied by 810 Zone. Fortunately, no remnant of the former tenant remains. CHW executed a total redo and introduced a new concept in the process. Walking into the building, one first encounters a retail store. I was a little surprised by the commercialism, but was later told that the idea is to replicate a Napa winery, complete with tasting room and outlet to buy wine and accessories. The Napa theme isn’t far fetched. I interviewed corporate winemaker Rob Warren last month and he explained that while the wine itself is made in Illinois, most of their grapes are sourced from vineyards on the West coast, as well as some from Michigan. Perhaps Missouri grapes will be added to the lineup at some point?!
Before we had a chance to check out the merchandise, we were greeted by a server offering us a glass of bubbly from her tray. And because it was the first week of operation, staff members were swarming, some in training and others undoubtedly on loan from other CHW operations around the country. While roaming we noted that wine-tastings are available for a small fee, and all 15 varietals of Coopers Hawk wine are available for purchase. There were also a number of pretty cool wine accessories that would have made great stocking stuffers.
The check-in desk for a table is located behind the store, at the base of the steps which lead to the dining room and in front of the bar area. We were led upstairs to our booth, which was in one of many small dining areas, making the cavernous space seem more intimate and quiet than I would have thought possible. I did note that a couple of the rooms were too brightly lit, but we were seated in a room that was more appropriate for evening dining.
My visit had been set up by the CHW public relations firm and we received a complimentary meal. Our server was a college student who loved everything on the menu, making her recommendations a bit suspect, but she was attentive, friendly and well-intentioned.
We started with a bottle of Cabernet/Zinfandel which is described in the menu as being “full-bodied and jammy with aromas of black currant, pepper, and cherry.” Ordering a bottle of red wine triggers somewhat of a production–while our server went to get the bottle, another server brought to our table a huge decanter with a tap for releasing the wine into a glass. After opening the bottle, the server poured the wine over a glass ball which aerates the wine, cools it and releases the bouquet. Looking around the room I noticed one of those decanters on almost every table. Gimmicky? Perhaps, but it was a fun touch.
Word to the wise, many of the apps are for sharing; we ended up with way too much food. The lettuce wraps could have been a full meal on their own, and definitely a good item to share among 3 or 4 people. There were 5 individual tuna tacos to that order, again a fun appetizer to pass around the table.
The menu is huge. It’s one of those “something for everyone” type of menus. Salads, sandwiches, burgers, chicken, pork, beef, pasta and fish specialities fill the pages.
Though it’s probably a throwback to the 90s, I love fish with wasabi mashed potatoes, so I couldn’t resist the grilled salmon with those potatoes and Asian slaw. I like my salmon medium rare and it came to the table just as I requested. Visually, there was too much wasabi butter floating on top of the potatoes; I’d rather not see just how many calories I’m consuming, but the end result made me banish that image and just enjoy them.
My husband had the Angel Hair Neapolitano with Fresh Garlic, Chili Flakes, Rotisserie Roasted Chicken, Broccoli, San Marzano Tomato Sauce, and Extra Virgin Olive Oil. For someone who loves pasta as much as he does, he was happy, but it wasn’t exceptional. He did have to ask for Parmesan, but he’s not shy…
I must have had pretzel rolls at 3 or 4 restaurants the week I dined at CHW. They certainly are the “it” bread of the moment. Here, they bring one large round loaf on a cutting board to the table for sharing.
Of course we had to try dessert, so we picked the warm chocolate chip cookie in a skillet that had Reeces peanut butter cups baked in. Naturally it was topped with vanilla ice cream. Not a bad way to finish the meal before we rolled ourselves to the car.
When dining at Coopers Hawk, the word “formulaic” comes to mind, but it works so I guess that’s something. If you’re looking for a nice meal, competent service and some good wine on the Plaza, add this to your list. It’s not a small, cozy independent restaurant but, except for a few restaurants like Classic Cup, you pretty much need to leave the Plaza to have that experience these days.