NYC’s New Cuban Restaurant, Coppelia
I feel sorry for those who keep kosher because some of the best dishes at Coppelia, the newly opened Cuban/Nuevo Latino diner contain a smattering of pork rinds or chicharrones. In the avocado and fried egg salad their crunchiness added a nice contrast of texture to the runny fried egg and the soft romaine lettuce. The crispy pieces of fried pork skin even showed up in the Pernil and added a contrast to the citrusy shredded grilled pork. Yucca underneath the pork which reminded me of a much denser mashed potato. Another highlight was the perfectly tender skirt steak with plantains. I loved how the meat was just the right amount of pink in the center and seasoned so that the natural beef flavor came through.
The desserts by pastry chef, Pichet Ong are all on point as to be expected by such a master dessert maker. One of my favorites were the chocolate cake with dulce de leche frosting. One of my dining partners remarked how smooth and light the butter cream was and I couldn’t agree more. I felt like I was eating a cloud of caramel sweetness that enveloped a perfectly moist chocolate cake. If you want to be adventurous I highly recommend the olive oil cake. It is sweet and dense and has the consistency of a thick cornmeal pancake. The fresh berries and creme fraiche definitely add some sophistication. Even though I was almost full, I could not stop eating this unique treat. I’ll definitely be back at Coppelia to try more of what they have to offer.
The scene at Coppelia
chocolate dulce de leche cake:
Menu (Courtesy of Thrillist)
