Revisits to The Coppers two weeks in a row clearly underscored that the buzz attributed to it has not waned! Three years later, the customer service remains impressive, as too, the family atmosphere. The place is kept spic n’ span and the young steward, Abby-Gail Richards, takes great pride in her duties. Her affable personality leads to an in-depth conversation for it’s a rarity to find such pride taken in what many unfortunately consider a low-level position.

Consistency is key in any business, moreso a restaurant. At The Coppers Chef Rameesh Maragh remains at the helm. He’s a man on a single mission: To ensure customer satisfaction. “Our menu caters to every experience be it casual or fine dining. We are not rigid. If you want alterations to the menu we’ve got you covered,” he tells Thursday Food. Indeed, the establishment’s spacious set-up — the bar, the garden, the cellar — lends credence to the flexibility alluded to by Chef Maragh.

The garden and cellar have separate menus but as the chef indicated, there’s flexibility. So enjoy the wide array of menu offerings wherever you desire.

Ignore the bar at your peril! There’s something for even the most fickle cocktail patron and with the disarming charm of Bar Manager Ikkie Beadle you’ll be hard-pressed not to leave satisfied.

Thursday Food’s suggestions are The Coppers Greek Salad with a Glowtini, Cedar Plank Salmon with an Aperol Gin Cooler, USDA Fire-Grilled Prime Angus Rib-Eye with the Jungle Bird, and Japanese Sticky Pork Belly with a Sorrel Sangria.

Save room for dessert, but be warned the portions are ample!