Since 2018, Copper Vine—the gastropub and wine bar—has been serving a menu packed with New Orleans fare with a bit of a twist. Now, the restaurant has exciting plans to serve lunch and dinner plus brunch on weekends.
Photo by Emily Ferretti
Kyle Brechtel is the President and CEO of Brechtel Hospitality, which owns and operates many restaurant concepts, including Copper Vine and its neighbor on Poydras, Walk-Ons. Brechtel developed Copper Vine while living in the neighborhood. Wanting to create a restaurant that served an “interesting, but not intimidating” menu, he bought the building that houses Copper Vine and Walk-On’s with the hopes of appealing to the all-purpose crowd of the Central Business District.
Brechtel always had an interest in wine and wanted to create a polished wine bar and restaurant in which customers could enjoy a delicious meal in a casual setting, and sample some of the latest and most popular wines. When Executive Chef Amy Mehrtens took control of the kitchen, Brechtel explains, the restaurant became exactly what he had envisioned Copper Vine to be when he first had the idea for the concept in 2017.
“We did really well when we first opened, but then Chef Amy took control and the menu came into what I always felt was the perfect representation of a wine gastropub,” he says.
Chef Amy Mehrtens uses classical techniques for her approachable menu at the restaurant. Growing up in a military family, Chef Amy traveled while growing up and Copper Vine’s menu is a combination of New Orleans and world influences that pair well with the restaurant’s wine list.
Some of her menu favorites are Cajun Caviar Deviled Eggs with chicken skin cracklin’, cayenne, and chives; Fried Brussels Sprouts with grated parmesan and garlic aioli; Filet Mignon Tartare with shallots, capers, brandy, sous vide seasoned egg yolk served with crostinis and in a smoke dome for a memorable presentation; Redfish Amandine served in champagne and tarragon cream with melted leeks, spinach, and flying fish roe; and Gumbo with duck and andouille served over Jasmine rice. The menu is rounded out with a selection of soups, salads, and sandwiches.
Copper Vine boasts a weekend brunch that stands out from other brunch menus in the city. With its international influences with a local flair, Chef Amy is especially proud of the Cornflake-Fried Chicken and Waffle served with rosemary gravy, cayenne honey and salted butter. The Cornflake-Fried chicken is also available on a sandwich with a brioche bun, dill pickle slaw, aged hot sauce, and garlic aioli. Other selections include Fritter French Toast made with sourdough bread pudding dipped in doughnut batter and fried with cane syrup and served with seasonal fruit and soft brie; and Jumbo Lump Crab Cakes served with two poached eggs, hollandaise, crispy marbled potatoes, and charred scallion butter.
The restaurant not only boasts wine on tap but offers a selection of eight local beers, and an extensive cocktail menu that changes twice a year. Cocktails include Gentle Sage made with Gentilly gin, sage, lemon, grapefruit, Peychaud’s Bitters, and agave; Sunset Sour made with Cruzan white rum, Aperol, apricot, egg white, lemon, and orgeat; and Derby Smash made with Pinhook Bourbon, bourbon mint liqueur, Fernet Branca Menta, and lemon.
Photo by Emily Ferretti
Copper Vine features four wine dinners a year, one coinciding with the New Orleans Food and Wine Experience (NOWFE) in June. The restaurant sells tickets and Chef Amy creates a special menu for the evening. The wine dinner allows Chef Amy to create a different and interesting menu that pairs with a selection of wines.
“Even though the focus is wine, it’s a very balanced menu and has something for everyone,” Brechtel says. “We’re really driven by the fact that we’re in a trade area that has a lot of different types of people that are visiting. We want to make sure we have something for everyone and a well-defined brand.”
Later this summer, Copper Vine will open four new dining rooms for private events and will add an eleven-room inn. The intent is to capture the same essence as a boutique hotel but provide an experience that’s a little more affordable and approachable. Brechtel wants the inn to be an alternative to short term rentals and create a personal, branded experience.
Copper Vine 1001 Poydras Street, (504) 208-9535. Open Monday through Friday, 11 a.m. to 9 p.m. Saturday and Sunday, 10:30 a.m. to 9 p.m. The restaurant serves brunch on Saturday and Sunday from 10:30 a.m. to 3 p.m. and offers happy hour daily from 3 p.m. to 6 p.m.
