Attended with Friends on a Friday night. Listen, I love the Chefs food-no bigger fan since OG chesterland. To me each time I go, they knock something out of the park. This time it was the blueberry cheesecake. I had the restaurant week offering. It was good. One thing that really downturned the night is the lack of a bar-They had 3 drinks on the menu. But just wine and beer. Each visit for my wife and I is a $200-300 meal, I arrive with a level of expectations for a place like that. I usually want to start with a martini of my choosing-my wife is a bit more open cocktail suggestions. Unfortunately for me, it turns coppia from a once in 6 week stop, to, er a never stop. My suggestion is if not a full bar, then have a few of the Hall of famers available, Martini, Old Fashioned, Margarita, Negroni, Vodka Martini-or lemondrop. read more

We had a terrific meal and experience at Coppia! Food was extremely tasty, the atmosphere was very nice, and the service was great. In fact, one of the two chefs visited our table several times during our dinner to answer questions and ensure everything was going well. Highly recommended. We will definitely return! read more

Coppia - Burrata -- Roasted Garlic & Herb Focaccia, Hazelnuts, Balsamic Glaze - Desserts Near Me - Willoughby, Ohio

Recently had dinner here for a friend's birthday. We had a large group and ate at the chef's table. Overall excellent experience. Great food and the wine pairing was dialed in and a lot of fun. This is the most refined meal I've had in Ohio, and we can't wait to get back. read more

The food is very good and the service is very good. What stood out is how incredibly overpriced it is. Mediocre drinks at $15, relatively small entrees topping $50. Barely-there starters approaching $20. You expect prices to increase in 2026, and they have. But this is the first time I felt cheated by a restaurant. They even overcharged their own menu price on one item, and they've joined the ugly parade of restaurants charging a hefty fee to use a credit card. Coppia is closing this month (June 2026) and the chefs are moving to Orlando. Not sure what they plan to do there, but in a more competitive market than Cleveland, they had better bring more value. They are clearly capable of serving great food - just out over their skis a bit when it comes to respecting their customers. read more

Have heard about this restaurant a while back, while they were still in Chesterland but this was my first opportunity to visit it. My first question to the restaurant - why ask for a reason for a visit during the reservation the process? If that question is there, there has to be a reason for it. Because even though we responded that its our anniversary, there seems to be no reason celebratory message from the restaurant. Question 2 - why ask for the payment method during the booking. I would understand if its a large party, like over 6, but for a couple? Plans do change for people and being charged because your plans change is a bit much. But getting back to the experience and the food. First, it was confusing of how to get into the restaurant and I know we were not the only one's. You have to come up to the patio, open the patio gate from the other side and then walk through the patio to the door of the restaurant. It seems that every individual that were coming in were having the same confusion/issues that we did Restaurant is located inside the airport and has a nice view of the airport museum. But the dining room itself is very small and once its filled, it is VERY loud so we requested to seat outside. They have a nice patio (we got lucky with being nice evening but I can see how if its any warmer/hotter, this would become an issue as there absolutely no shade on the patio). Note: patio is right next to the main road and car noise can become a litte nuissance during the meal. As far as the meal - you have to give credit where credit is due, chef's know the flavors. We tried 2 appetizers - Lost in Palermo and Go The Distance. They both seem to have a very similar sauces but different distinct flavors and both were very good. For dinner we decided to go for Cod. Our server asked if we would like the Cod to be split, we said yes but when the Cod arrived it was not. But the flavor was definately there and I loved the orzo with corn crema that it was accompanying it. For the dessert we went with "In Good Company" with Loose Leaf tea, both were standouts! I would say that this is more of a higher end restaurant. Would I recommend trying it once? Yes! Would I see myself going there again? Probably not. But definately worth trying read more

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A hidden gem at the Lost Nation Airport. The food is outstanding. The was our second visit. Coppia offered a special for Restaurant week. It included burrata, pork schnitzel, and a light cheesecake for $55. We ordered that, filet mignon, gnocchi pasta dinner. Service and ambiance are steps above most restaurants. I highly recommend this dining experience read more

Amazing experience! Actually one of the best meals I've had... ever. Beautiful atmosphere. Welcoming staff. Food was the highest of quality. Worth every penny. Definitely going back! read more

Coppia - Pork and beans - Desserts Near Me - Willoughby, Ohio

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Coppia was excellent. We went for restaurant week and loved every thing we ate. The atmosphere was very nice and the staff was so attentive. read more

Coppia - Our appetizer - Desserts Near Me - Willoughby, Ohio

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OK... I've thought about this for a while... let's get to it. Hedy & Talia Trovato are Chefs/Co-Owners of this brand-new establishment. They are certainly not new to the restaurant business as they operated the original Coppia in Chesterland for three years. This new location has all the makings of a marvelous fine dining experience. But they do have some "rethinking" to do. The new location at the Lost Nation Airport in Willoughby, Ohio is an interesting restart. The facility is all new and quite attractive. Parking is close and easy; just a short walk to what appears to be the front door (or what should be). As you approach the double glass doors you see a nicely appointed, very spacious foyer. Curiously, you are confronted by a sign pointing you to go around the front of the building to enter the restaurant. As you do so, you approach the front patio. Which is quite large and nicely appointed. There is a gate to enter, however there is no handle on the outside. You have to reach over to the inside of the gate to unlatch it. The handle is a bit awkward and catches you off guard at first making it a bit difficult. Once you get through the gate you are faced with two doors. One leads into the kitchen. The other is the entrance to the restaurant. Thus far the signage is a bit meager. Upon entering the establishment we were immediately greeted by a very pleasant lady with a big smile. She checked our reservation and promptly seated us... at a table directly behind her 5 feet from the front door where she stood 2 feet behind me the entire evening. Fortunately she was an extremely pleasant woman that smiled and laughed easily. I just found our location a bit odd... and crowded. It also became obvious very quickly, as a wind blew up my back every time the door opened, that this situation would become intolerable as winter approached. The current layout is going to require everyone in the dining room to wear their winter coats throughout their meal. Again, I refer to the double doors into the foyer that is positioned perfectly to be the correct entrance to this establishment (at least that's what the architect thought). Well, very quickly after we were seated a nice gentleman approached and introduced himself as Chris, our server for the evening. He asked what type of water we preferred and proceeded to pour. He explained the menu and took our drink orders. The wine list is a bit sparce. There were no Italian wines by the glass (odd for an Italian leaning restaurant). But I did find a nice "Cab Franc" that was quite pleasant. Upon his return Chris answered several questions easily and efficiently. And we began to order. I had a desire for lamb and the only place I found it was in the appetizer section. I asked if there was something he could do to turn that into an entre' for me. He said it should be no problem to combine two orders and that should be sufficient. I was pleased and asked him to proceed. Our meal began to come out and it looked wonderful. The presentation of every dish was artistry. The Fried Eggplant with Whipped Feta and Pickled Farm Peppers was excellent. It had a crispy crunch on the outside and the inside was creamy and full of flavor. The wrong appetizer came out for me first try but they quickly recovered and brought me my "Lost in Palermo" with Marinated Tomato, Lemon Ricotta, Balsamic, Basil, Herb Focaccia. Again, marvelous presentation and fabulous flavors. The entree's began to arrive and were just as impressive. Fine dining is every bit as much a visual experience as it is smell and taste. All the food hit all the right notes. The Blackened Wild Caught Grouper, Eloté Orzo, Corn Crema was excellent. The Boneless Pork Chop, Tomato - Bacon Jam, Golden Polenta was amazing. My lamb lollipops were beautiful and prepared perfectly. There were six of them and they were one bite each... perfect. It was a bit strange that they showed up on two separate plates as two separate appetizers rather than combining it all on one plate as the entree' I requested. It did crowd the table a bit. But that did not take away from the quality of the food... marvelous. After dinner we ordered coffee and dessert. Curiously, we were informed they did not have coffee. Only espresso or cappuccino... odd? The cappuccino was fine so we ordered that. Note: In Italy they never drink cappuccino after noontime. It is strictly a morning beverage. But that's ok, we're American, we're in America and it tasted great... all is well. For dessert I ordered the "Field & Frost, Whipped Sweet Corn Panna Cotta with Blueberry Granita... nicely done. My brother ordered the Chocolate Tart, Campfire Smoked Crèmeux, Graham Crumble... ditto! Like I said, they have some rethinking to do but it's got good bones, great kitchen, excellent staff. Give them a little time and it's an easy 5 stars. Definitely give it a try and see what you think. read more

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Phenomenal, the chefs table experience is as close as you can get to a Michelin star experience in NE Ohio. We had seven courses which were all beautifully plated, creative, and absolutely delicious. The quality of everything was excellent though the vegetables were particularly delicious, not sure where the source from but they were extremely flavorful and fresh. The wine pairing was also surprisingly excellent, some interesting choices that worked perfectly with each dish. The restaurant itself is a little clunky to get to- the entrance off the road is a little far from the restaurant, but the interior of the restaurant is gorgeous, they did an excellent job designing it. read more

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The ambiance, food, service and execution were flawless. Well balanced menu with seasonal and staple options - but don't sleep on this place despite the drive from more central/western locals. Worth the drive! read more

Came from California to Coppia! Incredibly lovely experience! This is a remarkable restaurant, really a work of artistic expression with food as the medium. Each dish is caringly composed of ingredients considered for their texture, color and of course flavor. And everything we ordered reflected that approach, making for a private adventure of tastes! Crab cakes were fantastic and well-priced. The soufflé dessert stopped time. The best dessert I have ever had. If I could offer a couple suggestions about decor, I would say I would prefer the restaurant setting be more cozy, but I'm willing to go wherever this food is being served. read more

The server was pleasant. Chef was rude and arrogant. Food was overcooked and bland. Drink selection non-existent and dont you dare ask for a drink you want, because you will get looks from chef owner. Not worth what you are charged. I dont mind paying for a good meal, but I do expect a good meal. read more

Horrible. First time ever leaving a review and not a picky person, terrible. Went for a birthday, 1200 tab. Neglectful service, 5 items to choose from for dinner, confrontational when we voiced our displeasure. Spend your money elsewhere. read more

Best restaurant in Lake County! Our table ordered pretty much everything on the menu and every dish was delicious. Table favorites were the lamb chops, lobster roll on Japanese milk bread and the fried eggplant were to die for! read more

We've had dinner at Coppia a few times now and were actually there the first week they opened. The space is great, the food has always been solid, and the staff is warm and professional. We were in again this past weekend (12/6), and while we still enjoyed the meal, it feels like things are starting to drift a bit. The biggest miss right now is the bar. They're only offering Scotch, beer, and wine, and presenting it as an intentional way to elevate the tasting experience. It doesn't come across that way when you're sitting there. It feels more like they simply don't have a bartender who can make a proper cocktail. For a restaurant positioned at this level, that lands wrong, and it genuinely impacts whether this can be a regular spot for us. Not being able to order even a basic drink is disappointing, and selling the limitation as a benefit makes it tougher to overlook. Everything else still shows promise. The room is stylish, the team is attentive, and the kitchen continues to put out good plates. But the bar issue is a big one, and it's starting to overshadow the parts they're doing well. I hope they take a hard look at it, because with a full bar and a bit more attention to those details, Coppia could easily remain in our regular rotation. read more

You can have all the fancy names of menu items but without quality you have nothing.i had filet.my was it small and very little taste.my wife had mussels.i can do better booking pot of water.the location is like being somewhere but not sure where.on runway or on street absorbing fuel. read more

Good morning, My name is Ron. I made a reservation for one at the bar. I wanted to experience the food and wine in the new location. I was seated closest to the kitchen area at the bar. I ordered a bottle of wine and an appetizer. Both were excellent! The whole staff was very nice and professional. I would recommend trying this place out! read more

We went to Coppia for a birthday and a wedding anniversary celebration. This was a much anticipated reservation as the old location in Chesterland was always a special treat. The space is nice but felt oddly configured. We could not find the main entrance and entered the kitchen from an exterior door. Clearly this was not the first time this has happened as a very sweet girl was immediately present to tell us to use the next set of doors. It was a bit confusing. There is access and visibility to an airplane hanger full of planes from inside the restaurant. I had a hard time understanding why. The location shares a private airport but why? It's cool but not a cohesive vibe. The patio is right on the main road with little to buffer it from the constant traffic. They got busy and it appeared there were only two waiters. It took way too long to get drinks and then even longer to get food. We ordered a salad to split just to have something while waiting (and drinking). I knew our food was going to take a while. I appreciate a good cocktail and the one I had was okay. Nothing special. I really want this place to succeed because I love the backstory. The pasta I had was average at best. It really lacked flavor and reminded me of Velveeta shells and cheese (sorry). Not something I care for. One member of our party had the filet which was perfectly cooked but very small and he was still hungry when we left. The fish was excellent. 3 out out of 5 stars however for the price I am tempted to give it a 2. Again, I really want to see this place be successful however I am not spending $100 per person to be underwhelmed. Hoping I can chalk this up to the learning curve of cooking in a new space. read more