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Why I always splurge on this tableside dish from Copper Vine, even during happy hour
//food-wine.news-articles.net/content/2025/08/26 .. ish-from-copper-vine-even-during-happy-hour.html
Published in Food and Wine on Tuesday, August 26th 2025 at 6:52 GMT by NOLA.com🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
New Orleans’ Copper Vine Serves Up a Tuna Tartare That’s as Refined as the City’s Culture
New Orleans has long prided itself on culinary daring, and the city’s newest tasting spot, Copper Vine, is living up to that reputation in a quiet, unassuming spot on the French Quarter’s bustling Main Street. In a recent feature from NOLA.com, food writer Jillian Sullivan takes a deep dive into the restaurant’s signature dish—tuna tartare—and shows why it’s quickly becoming a must‑try for both locals and visitors.
The Concept Behind Copper Vine
Copper Vine opened its doors earlier this year under the stewardship of Chef Marco Cavallaro, a graduate of the Culinary Institute of America who previously worked as a sous‑chef at the world‑famous French‑American bistro, Bistro La Rive. The restaurant’s mission is simple: “Blend the best of what the Gulf provides with the creative flair of a New Orleans kitchen,” Cavallaro explains in an interview quoted by NOLA.com.
The décor echoes that mission, with a polished copper‑accented bar, reclaimed‑wood tables, and an open kitchen that lets diners witness the careful preparation of each plate. The ambience is intentionally understated—no ostentatious jazz or neon—so that the food takes center stage.
Tuna Tartare: A Classic Reimagined
Sullivan’s tasting notes begin with the tuna tartare, a dish that has become a staple of New Orleans fine dining yet is rarely done as cleanly and delicately as at Copper Vine. The fish, sourced from a local Gulf‑based supplier that adheres to sustainable harvesting practices, is 99% fresh. It’s diced into fine, uniform cubes, then tossed with a vinaigrette of lime juice, a whisper of soy sauce, and a hint of fresh ginger.
What sets this version apart is the subtle layering of textures and flavors:
- Citrus Brightness: The lime juice not only adds acidity but also gives the tuna a subtle “fishy” brightness that prevents it from feeling flat.
- Seaweed Salt: A pinch of kelp flakes offers a faint oceanic saltiness, enhancing the tuna’s natural umami.
- Crunch: The dish is topped with lightly toasted almond slivers and a sprinkle of pickled shallots, giving it a satisfying crunch that contrasts with the silky fish.
- Aromatics: A light dusting of toasted sesame oil imparts a nutty aroma, while a dash of smoked paprika brings a whisper of heat and depth.
The chef’s plating is elegant: the tartare sits atop a small bed of avocado mousse, creating a creamy, buttery counterpoint to the firmer fish. The dish is garnished with microgreens and a thin ribbon of citrus zest, providing visual appeal and an extra burst of flavor.
Pairing and Pricing
Copper Vine’s tasting menu is priced at $45 per person, with an optional wine pairing for an additional $30. The tuna tartare is paired with a chilled glass of the house‑made “Citrus‑Infused Chardonnay,” which has been described as crisp with a subtle fruit-forward profile that complements the tartare’s lime accent.
For those who want to try the dish on a la carte, it is listed at $24, which is considered very reasonable for a high‑quality tartare in the French Quarter. Sullivan notes that the portion size is generous, with enough for a full course, though the dish is meant to be savored slowly, as part of the overall tasting experience.
More Than Just Tuna
While the tuna tartare has captured the spotlight, the article also highlights other menu items that showcase the restaurant’s breadth. Among them:
- Crawfish & Andouille Gumbo: A nod to the city’s culinary heritage, the gumbo uses local crawfish tail, smoked andouille sausage, and a rich roux base that is served over fragrant jasmine rice.
- Blackened Salmon: The salmon is coated in a blend of paprika, cayenne, and garlic, then seared to develop a smoky crust. It’s served with a beurre blanc infused with tarragon.
- Chocolate Soufflé: The dessert draws inspiration from New Orleans’ famed praline, featuring dark chocolate, hints of vanilla, and a surprise bite of caramelized sugar.
These dishes illustrate Cavallaro’s ability to balance tradition and innovation—an approach that resonates with New Orleans diners who crave both familiarity and surprise.
Service and Atmosphere
Sullivan commends the staff’s knowledge and attentiveness. Waiters are trained to recommend pairings and can answer questions about ingredient sourcing and preparation. The service is neither overly formal nor casual; it strikes a “friends at the bar” tone, which feels welcoming for both seasoned foodies and casual diners.
The bar, meanwhile, offers an extensive list of craft cocktails, including a signature “Copper‑Citrus Old Fashioned” that marries bourbon, lime, and a splash of citrus bitters. The drinks menu is curated to pair seamlessly with the tasting dishes, with emphasis on fresh ingredients and balanced flavors.
How to Book
Reservations can be made via the restaurant’s website—linked within the NOLA.com article—and are highly recommended, especially for weekends. The website includes a photo gallery of the interior, a full menu PDF, and a section on the chef’s background and sustainability practices. A dedicated phone line also handles reservations and special requests.
Why It Matters to New Orleans
New Orleans is a city that thrives on culinary experimentation. From the classic po’boys to the avant‑garde offerings of the French Market, food is an integral part of its identity. Copper Vine, with its emphasis on quality sourcing, thoughtful plating, and a menu that honors both the Gulf and local traditions, adds a fresh chapter to that narrative.
Sullivan’s review concludes that the tuna tartare is not just a dish but a statement: “It’s a reminder that the simplest ingredients, when treated with care and creativity, can offer an experience that feels both intimate and grand.” The piece invites readers to come to the French Quarter, sit down at a copper‑plated table, and taste the refined simplicity that has already made Copper Vine one of the most talked‑about restaurants in New Orleans.
For those looking to explore the city’s evolving culinary scene, Copper Vine’s tuna tartare—and the rest of its tasting menu—warrants a spot on your list. Whether you’re a seasoned foodie or a curious traveler, the dish promises a taste of New Orleans’ spirit: vibrant, respectful of its roots, and always open to reinvention.
Read the Full NOLA.com Article at:
[ https://www.nola.com/entertainment_life/eat-drink/tuna-tartare-copper-vine-new-orleans/article_8b5d8bc9-0264-44bc-8681-0024976b6f08.html ]
