Beginning Thursday, Oct. 1, Cooper Coffee & Wine in The Cooper will offer evening service featuring wine, aperitifs and a new menu of Spanish-inspired small plates from Chef Nick Dugan.
The menu is designed for pairing a glass of wine with snackable plates and fresh entrees like gildas and pan con tomate, alongside larger dishes including mushroom pâté with charred sourdough, blue crab-stuffed piquillo peppers with sobrassada butter and chili crunch, and amberjack crudo with green olive gazpacho.
Guests can also build out a spread with Spanish cured meats and imported cheeses, including jamón serrano, lomo embuchado, Idiazabal and Cabrales.
On the wine side, Beverage Director Cameron Nadler has put together a Spanish-leaning list with a mix of Old and New World pours, from sparkling and crisp whites to rosé and fuller-bodied reds.
With its waterfront setting, the expanded evening service gives Cooper Coffee & Wine a new feel after daytime hours, whether stopping in for a glass at golden hour or settling in for wine and a few bites.
Evening service will be available Wednesday through Saturday from 4 to 10 p.m.