Dining Out: Cooper’s Hawk – Ladue News


Posted: Thursday, April 30, 2015 12:00 pm | Updated: 12:25 pm, Thu Apr 30, 2015.

By Sidney Lewis

Cooper’s Hawk began in a suburb of Chicago and now has locations across the country. The company sources West Coast grapes that are then delivered to the winery facility in Chicago for production, then sent out to its various outposts. While each restaurant is set up with similar dining rooms, bar, wine-tasting area and a retail store, each strives to achieve its own particular ambience. The Town & Country location goes for a combination of sleekly modern with some natural elements like rough stone for contrast, and plenty of glass for a wide-open feel.

Since wine is one of the main draws at Coopers Hawk, we had to imbibe, and opted for the Create Your Own wine flight ($16), which featured a blanc de blanc, unoaked chardonnay, barbera and a Bourdeax reserve. Sparkling, White, Red and Lux flight options also are available. The barbera was the standout here, dry with mild tannins, and the right balance of minerality and fruit.

Our exploration of the food menu began with the Thai Lettuce Wraps ($12). Chunks of chili-glazed chicken, crunchy veggies, crisp strips of wonton with lettuce leaves for wrapping and a trio of sauces: peanut, cashew and soy caramel. Simple and solid, this app is a good segue to all manner of main events.

Be advised, the Cooper’s Hawk menu is expansive—enormous, really, and chock-full of choices from flatbread to burgers to salads to larger entree-sized dishes. It takes a while to read through everything, but there’s literally something for every taste, so take your time and peruse. There’s even a Life Balance list which highlights dishes with less than 600 calories.

First up for us was one of the designated signature dishes, the Cooper’s Hawk Chicken Giardiniera ($17). Picture two large pieces of breaded chicken, topped with shaved Parmesan, kind of a stripped-down version of chicken parm sans red sauce and pasta. Alongside, Mary’s Potatoes, creamy and whipped up with plenty of butter and cream—another simple dish that adds up to much more than the sum of its parts.

In addition to dreaming up their own wine flights, Cooper’s Hawk allows guests to come up with custom culinary match-ups, as well, like the Choose Your Own Surf & Turf option. Our choices were the soy ginger salmon and two Parmesan-crusted filet medallions ($29). This selection came with some roasted veggies and a serving of the aforementioned Mary’s Potatoes. The sweet glaze on the salmon contrasted quite nicely with the savory filets.

In an attempt to keep things (relatively) light, we finished up with a trio of chocolates and truffles ($7; also available paired with wine for $13).

Cooper’s Hawk also offers a wine club, hosts private events, and has a happy hour Monday through Friday from 3 to 6 p.m. Looking for a wide variety of vino and plenty of culinary choices? Cooper’s Hawk should be on your list.

– 1146 Town & Country Crossing Drive, 636-489-0059, chwinery.com


22 Creative Ways to Celebrate Earth Day

Do your part on April 22earth_day_main.jpg

APR 21, 2015

Find a way to creatively celebrate Earth Day on April 22, and beyond. Appropriately enough, we’ve come up with 22 ways for you to celebrate the day and support environment protection and making the Earth a bit greener.

Drink wine, go for a ride, give gree22 Creative Ways to Celebrate Earth Dayn grenades

6. This one is easy. Drink wine. Cooper’s Hawk is a winery and restaurant in Chicago that busses in all of its grapes at harvest time from top wineries in California, Oregon and Washington and processes them in Illinois. For Earth Day, Cooper’s Hawk has created a special organic Petite Sirah bottled in Cooper’s Hawk recycled bottles. It is also CCOF and organically certified. This year, Cooper’s Hawk has saved over 215 tons of glass from landfills and 1 of every 5 bottles is reused again for upcoming vintages through its wine recycling line that de-labels and sanitizes up to 2,000 wine bottle an hour.


This flavorful Shrimp Campanelle is the perfect spring dish

POSTED 1:27 PM, APRIL 16, 2015, BY 

RICHMOND, Va – Executive Chef Matt MacMillin, of Cooper’s Hawk Winery & Restaurant, served up a refreshing Shrimp Campanelle dish. Chef Matt walked us through the steps to cooking perfect shrimp, finishing off this flavorful meal with sausage, caramelized onions, and a tomato-parmesan cream sauce. Cooper’s Hawk Winery & Restaurant is located at 11792 W. Broad Street. For more information visitwww.coopershawkwinery.com/locations/virginia/richmond.

Shrimp Campanelle – sausage, caramelized onions, tomato-parmesan cream


  • 1 Tbsp. unsalted butter
  • 1 pinch crushed red pepper flakes
  • 5 shrimp, cut in half length-wise
  • 2 oz. Italian sausage, cooked and crumbled
  • 5 oz. caramelized onions, roughly chopped
  • 2 Tbsp. Cooper’s Hawk Chardonnay
  • 3 oz. garlic cream sauce
  • 3 oz. San Marzano tomato sauce
  • 7 oz. Campanelle pasta, cooked al dente
  • 1 Tbsp. garlic butter
  • 1 cup baby spinach leaves
  • 2 tsp ground Parmesan cheese
  • 10 oven-roasted grape tomatoes


  1. Bring a sauté pan to medium heat. Break butter into pieces and slowly start to melt.
  2. When butter is melted (not brown), add chili pepper and shrimp. Toss well.
  3. Sautee until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add Chardonnay to deglaze.
  4. When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce (see instructions below.) Bring to simmer.
  5. As the sauce simmers, add cooked pasta, garlic butter, and spinach. Combine until the butter is emulsified and spinach lightly wilts.
  6. Mound high in the center of a pasta bowl. Finish by garnishing with oven-roasted grape tomato halves and grated parmesan cheese.

Garlic Cream Sauce


  • 2 Tbsp. extra virgin olive oil
  • ¾ cup Spanish onion, diced
  • ¼  cup chopped garlic
  • ¾ cup Cooper’s Hawk Chardonnay
  • 1 ½ cup seasoned chicken stock
  • 1 qt. heavy cream
  • ¼ tsp white pepper

Procedure – Yields 4 cups.

  1. Heat onions and olive oil in a sauce pan over medium/high heat. Sauté until onions are translucent.
  2. Add chopped garlic and continue to sauté for 4-5 minutes until garlic is cooked through.
  3. Add Chardonnay and reduce until almost dry and syrupy.
  4. Add chicken stock and reduce by half.
  5. Add cream and white pepper and simmer for 5 minutes, skimming off extra oil.
  6. Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat.
  7. Strain through a medium mesh strainer. Set aside.

San Marzano Tomato Sauce


  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. chopped garlic
  • 1 ¼ cup Spanish onion, diced
  • 1 Tbsp. dried oregano
  • 1 cup Coper’s Hawk White Wine
  • 1 qt San Marzano tomatoes, crushed
  • 3 Tbsp. sugar
  • 2 tsp Kosher salt
  • ¼ tsp fresh ground black pepper

Procedure (Yields 6 cups)

  • Heat a sauce pan on medium-high heat, add extra-virgin olive oil.
  1. Sautee garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown).
  2. Add oregano and stir well.
  3. Add Cooper’s Hawk white wine and cook, reducing by half.
  4. Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes.
  5. Sauce should be slightly thick. Season with salt and pepper and set aside.

Cooper’s Hawk Winery & Restaurant New Menu Items

Handcrafted Wine. Modern Casual Dining.

After four years of planning and construction, Cooper’s Hawk Winery & Restaurant opened in 2005 in Orland Park, a south suburb of Chicago. The concept was unique. We would create a signature menu with a selection of dishes designed to pair perfectly with our own Cooper’s Hawk wines, made in our own private winery. With sophisticated food and exceptional wines, our concept was born.

The Cooper’s Hawk concept includes four distinct components: an upscale casual dining restaurant, full-service bar, private barrel-aging room, and Napa-style tasting room and retail gift store…all under one roof. Each Cooper’s Hawk location is distinctive in layout and décor, but carries the same warmth and elegance that guests have come to expect.


People on the Move

Cooper’s Hawk Winery & Restaurants, Countryside
Michael Moore has recently been appointed Chief Restaurant Operations Officer for Cooper’s Hawk. He was previously the growing restaurant group’s Senior Vice President of Operations. A Chicago native, Michael has over 25 years of experience in the hospitality industry, most notably as the former VP of Operations for Cheesecake Factory.

COOPER’S HAWK WINERY & RESTAURANTS, Countryside: Matt McMillin, 45, pictured, to vice president of culinary and beverage innovation, from executive chef. Also, Jason Plutz, 39, to vice president of operations, from director of operations.


RTC West’s Anchor Restaurant Announced

Chicago-based Cooper’s Hawk Winery and Restaurant will be the anchor for 40,000 square feet of retail space at RTC West.

By SHARON REED (Patch Staff) April 4, 2015ICYMI: RTC West's Anchor Restaurant Announced

Image Credit: JBG Companies

Chicago-based Cooper’s Hawk Winery and Restaurant will be the anchor for just-approved 40,000 square feet of retail space at RTC West on Sunset Hills Road and Town Center Parkway in Reston, according to JBG Companies.

The Fairfax County Board of Supervisors recently approved JBG Companies plan for adding retail space to RTC West, an existing three-building office development that JBG renovated as state-of-the-art Class A space in 2014. The retail plan converts 15,000 square feet of office space into street-level retail and adds 25,000 square feet of new retail on the southwest corner of the nearly 14-acre campus, where Cooper’s Hawk will be situated.

“This is our first step in repositioning RTC West from a suburban office park into a walkable and active neighborhood served by the Reston Town Center Metro,” said Greg Trimmer, a JBG principal.

“Our vision is to create a community environment with a strong focus on dining and service retail that will change a 9-to-5 location into a vibrant and social destination. Cooper’s Hawk will be a catalyst for this transformation, and we are very pleased to have them,” Trimmer added.

Cooper’s Hawk has signed for approximately 9,700 square feet, with an additional area for outdoor dining. It is a fast-growing concept launched in 2005 that offers modern casual dining and signature dishes ideal for pairing with Cooper’s Hawk wines—such as its Lux Cabernet Sauvignon and Unoaked Chardonnay—made in its private winery. The restaurant features its own wines, about 60 exclusive varieties. Currently there are 19 locations in eight states in the Midwest and South.

The Cooper’s Hawk concept includes four distinct components: the upscale casual-dining restaurant, a full-service bar, private event space, and a Napa-style tasting room with gift shop. The RTC West space will feature impressive 18-foot ceiling expanses and a number of other design elements that will create a memorable space.

RTC West is adjacent to the Washington and Old Dominion Trail and Reston Town Center. JBG expects to begin work on the new retail component late this summer. A mid-2017 Cooper’s Hawk opening is anticipated, according to JBG Companies.

Winery Will Be RTC West’s First Tenant

By Karen GoffMarch 31, 2015 1:20 pm

Rendering of Cooper's Hawk/Credit: JBG

RTC West, the restaurant-and-retail complex that was just approved by the Fairfax County Board of Supervisors, has signed its first tenant.

Chicago-based Cooper’s Hawk Winery and Restaurant will be the anchor for 40,000 square feet of space at Sunset Hills Road and Town Center Parkway, the JBG Companies announced on Tuesday.

The supervisors last week approved JBG’s plans to reconfigure three office buildings close to the site of the future Reston Town Center Metro station, slated to open in late 2018 or early 2019. The retail plan will convert 15,000 square feet of office space into street-level retail and add 25,000 square feet of new retail on nearly 14 acres.

“This is our first step in repositioning RTC West from a suburban office park into a walkable and active neighborhood served by the Reston Town Center Metro,” Greg Trimmer, a JBG principal, said in a statement. “Our vision is to create a community environment with a strong focus on dining and service retail that will change a 9-to-5 location into a vibrant and social destination. Cooper’s Hawk will be a catalyst for this transformation, and we are very pleased to have them.”

Cooper’s Hawk will take over approximately 9,700 square feet, with an additional area for outdoor dining, JBG says.

Cooper’s Hawk launched in 2005 and offers modern, casual dining and 60 wines exclusive to the restaurant. There are 19 locations in eight states in the Midwest and South.

“We are excited to be expanding in the Washington-area market at RTC West,” said Tim McEnery, founder and CEO of Cooper’s Hawk Winery and Restaurant. “A decade in, Cooper’s Hawk is a unique concept that has enjoyed tremendous success through the quality of our food and wine, as well as our distinctive and relaxing environments.”

Cooper’s Hawk locations also feature private event space and a Napa-style tasting room with gift shop.

JBG said it expects to begin work on the new retail component late this summer and anticipates opening in mid-2017.

Rendering of Cooper’s Hawk at RTC West/Courtesy JBG

Cooper’s Hawk Announces Opening Date for Oak Lawn Location

Cooper's Hawk Announces Opening Date for Oak Lawn Location

Image via Facebook.

Cooper’s Hawk Winery & Restaurants at Stony Creek Promenade in Oak Lawn will open its doors May 18.

The restaurant, at 4830 West 111th Street, will be the 19th Cooper’s Hawk location.

A job fair to help hire staff for the new restaurant will take place April 6 from 9 a.m. to 5 p.m. and April 7 from 1 to 6 p.m. at Stony Creek Golf Course, 5850 W. 103rd St, Oak Lawn, according to a news release.

Cooper’s Hawk has also partnered with the Oak Lawn Jobs Program, according to the village.

Full-time and part-time positions are available, including kitchen staff, houseworkers, tasting room attendants, servers, hosts and bartenders. Interested candidates who aren’t able to attend the job fair may also apply online.

“I am honored to be opening our 19th Cooper’s Hawk location in Oak Lawn and am thrilled to extend our community in an area so close to where I grew up.” said Tim McEnery, Cooper’s Hawk’s Founder and CEO, in a statement. “We’re looking to find 200 friendly team members in the area who are passionate about food and wine and interested in pursuing an opportunity with the Cooper’s Hawk family.”

The Oak Lawn Cooper’s Hawk will have a modern contemporary design influenced by the architecture of Napa and Sonoma in California.

Ron Dee, senior vice president of development at Cooper’s Hawk, said in December that this restaurant will be “very different” from the other six Cooper’s Hawk locations in the Chicago area.

The wine tasting bar, which is usually straight or L-shaped, will curve in a U-shape to encourage social and visual interaction at wine tastings.

Cooper’s Hawk opened its first site in Orland Park in 2005. The restaurant group now has locations throughout Illinois, Florida, Ohio, Missouri, Indiana and Wisconsin.

Founded by McEnry, a south suburban native, Cooper’s Hawk has earned more than 300 wine awards and was named “Breakout Brand 2013” and “Hot Concept 2010” Winner by Nation’s Restaurant News. Cooper’s Hawk was also selected as a MenuMasters Winner in the category of “Menu Trendsetter” and was ranked the eighth fastest-growing Chicago company by Crain’s Chicago Business for 2013. McEnery was named Ernst & Young’s Midwest Entrepreneur of the Year.