Cooper’s Hawk: Private Winery Meets Sophisticated Menu

Hidden in a suburb of Chicago is a little slice of Napa Valley. Cooper’s Hawk Winery & Restaurant in Naperville is just that – a private winery joined by an upscale restaurant. Opened in 2005, Cooper’s offers an extensive menu of red and white wines in addition to classic dishes with a seasonal twist.

“Blending grapes from the best vineyards in California, Oregon and Washington, and fruits from Michigan, we produce an extensive selection of red, white, sparkling, dessert and fruit wines crafted by our expert winemaker, Rob Warren,” says operations officer Mike Moore. “Rob Warren prides himself on balancing both the science and art of winemaking and loves working with the huge variety of grapes at Cooper’s Hawk.”

Each year, Cooper’s Hawk Winery produces roughly 600,000 gallons of wine. The menu includes sparkling wine, white wine, blush wine, red wine, sweet red wine, sangria, fruit wine, dessert wine and mulled wine. Prices per bottle stay mostly under the $30 mark. Since 2005, Cooper’s Hawk has received more than 300 awards for their wine in competitions that are local, national, and international.

“Cooper’s Hawk provides a full-service bar, a private barrel-aging room, and a Napa-style wine tasting room,” Moore says.

Additionally, Cooper’s Hawk features a wine club, with an opportunity for members to taste the newest wine at the restaurant each month. “The wine club makes customers feel connected to Cooper’s Hawk and keeps customers engaged for the constantly evolving concept,” Moore says.

When it comes to the food, Warren is responsible for pairing the right wine with the right menu item. Dishes are considered “classic,” but seasonally inspired. Moore says favorites include Pistachio Crusted Grouper, cooked with a mustard sauce, potatoes and asparagus; Red Wine Braised Short Ribs with the same mustard sauce, potatoes, roasted vegetables and crispy onion strings; and Gnocchi Carbonara with pancetta, chicken, sage, peas, and cooked in a parmesan garlic cream sauce. For dessert, the most popular menu item is the Chocolate Pretzel Bread Pudding, topped with whipped cream, toasted white chocolate, caramel, and vanilla sauces.

“Cooper’s Hawk Winery and Restaurant’s culinary team created a seasonally-inspired menu with unique takes on classic dishes, incorporating peak-of-season ingredients and innovative preparations,” Moore says. “Each dish is prepared in a scratch-kitchen and is expertly paired with one of our award-winning wines.”

While the food screams upscale, Moore insists Cooper’s Hawk is a casual environment with a “relaxed atmosphere.” They aim to provide great wine, good service and a sophisticated menu that leaves everyone satisfied.

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An Evening of Entertainment at Cooper’s Hawk

If you haven’t been to Cooper’s Hawk you’re missing out on one of I-Drive’s newest gems. A growing collection of restaurants has slowly replaced the tacky, dirty shops that was once I-Drive. Cooper Hawks’s uniquely modern, yet casual, dining space is expansive and perfect for a variety of evenings from a family meal to catching a football game in the bar. The restaurant also offers an exclusive and active wine club. The wine club offers subscribers monthly wines, special discounts, invitations to exclusive events, rewards, and annual domestic and international wine trips.

Last week we were invited to attend one of these exclusive wine club events featuring Top Chef fan favorite Fabio Viviani. The evening included an interactive cooking demonstration, four-course dinner with wine pairings, and a special meet-and-greet with Fabio as well as a signed copy of Fabio’s American Home Kitchen cookbook.


All chefs are characters, but Fabio was particular entertaining as he walked us through an evening of cooking demonstrations paired with equally entertaining stories. As we learned about his Crispy Broken Potatoes a magnificent aroma filled the room as the smell of rosemary, garlic and Parmesan ignited the crowd. Following both cooking demonstrations we were lucky enough to taste some of the creations below.

Tuna Carpaccio: Arugula, Crispy capers and Yuza Vinaigrette, a fantastic start with paper thin slices of tuna accented with salty capers.


Sliced Heirloom Tomatoes: with Olives, Shaved Parmesan, Aged Balsamic, Sea Salt, Basil and Olive Oil. A colorful collection of tomatoes and authentic Italian flavors.


Slow-Roasted Prime Rib with Herb-Parmesan Crust and Tuscan Stewed Swordfish: Two entrees full of flavor resulting in the perfect land and sea side-by-side tasting.

Crispy Broken Potatoes: The best potatoes and one of the dishes created during the cooking demonstrations. The room literally smelled like Italy and I didn’t think potatoes could be so darn tasty until tasting this side.


Truffled Gnocchi: with real Italian cheese, Parmigiano-Reggiano. Exceptionally rich and creamy.

Fabio’s Mom’s Tiramisu: Perfectly light and rich all in one jar. A delicious sweet treat to round out our evening!

FullSizeRender (2)

For modern, casual, yet fun cuisine, we’d recommend checking out Cooper’s Hawk!

Wine & Dine at Cooper’s Hawk Winery & Restaurant

Sometimes it feels like our date nights can be few and far between. Three kids, school just starting, etc., tend to keep us pretty busy. But when we do get the chance to go out, places like Cooper’s Hawk make us feel like a young couple without a care in the world.

Cooper's Hawk Winery and Resturant Date Night

Located right across from Kenwood Towne Centre, Cooper’s Hawk is convenient from just about anywhere in the Tri-State, even good ‘ole Northern Kentucky. An evening without kids, close to a mall, next to a winery…yes please!

First things first, when you get there, please take advantage of the free valet parking! I could be climbing out of a beat up, 10-year-old mini van…but somehow valet parking makes me feel like a superstar!

Valet Parking at Cooper's Hawk Cincinnati

Right inside the door there is a lobby with walls lined with wine bottles, available for purchase of course, and all sorts of fun things to check out. Keep that in mind when you are tasting your wine at dinner…you can always buy a bottle when you leave! Also, be sure to ask about their wine of the month club — get a new wine each month and receive invites for special promotions and events!

Wine at Cooper's Hawk Cincinnati

Wine tastings at Cooper's Hawk Winery Cincinnati

Cooper's Hawk Wine

Once seated at your table, be sure to look over the oh-so-vast menu! With such a large selection of wine, appetizers, salads and entrées…you will definitely find something (probably more than a few things) that sparks your interest. We went with the Mexican Drunken Shrimp…I mean…here is the description…we really didn’t have a choice!

Bacon-wrapped shrimp, Tequila lime butter sauce and fresh guacamole :)

Mexican Drunken Shrimp at Cooper's Hawk Cincinnati

And of course, paired with their right-out-of-the-oven pretzel bread, and a glass of sparkling Almond Wine (me) and Cooper’s Hawk Red (him)…we were off to a delicious start!

Pretzel bread at Cooper's Hawk

Cooper's Hawk Wines

We ordered our food, nibbled on bread, sipped on wine and talked. Talked without having to stop to wipe a face or break up a brotherly fight. It was wonderful! Then out of the corner of my eye, I saw our waiter bringing a tray of food our way. Oh yes…the Trio of Medallions (him) and the Surf and Turf (me) have arrived!

Steak at Cooper's Hawk Restaurant Cincinnati

Surf & Turf at Cooper's Hawk Cincinnati

I have to say that was a good pork chop! It was encrusted in a maple, mustard and crushed pretzel topping — so juicy and sweet! But my favorite part was the roasted veggies, they had a sweet glaze that made them taste like candy!

My husband still talks about the steak medallions! He says he misses them…haha

For dinner, I had a sweet red wine and my husband tried the award-winning Lux Pinot Noir. We had quite the little wine collection going!

Wines at Cooper's Hawk Winery & Restaurant Cincinnati

And then came dessert! I should probably mention that before this date I have been on a low carb diet. This night was my “cheat night.” And oh did I cheat…I cheated hard!! The Ooey Gooey Butter Cake is what dreams are made of! I might…just might have licked the plated. Hey…don’t judge…it was that good! Not being able to pass up cheesecake…the hubs ordered the cheesecake with fresh strawberries! I had a bite…it was GREAT…but, it was no Ooey Gooey!

The Ooey Gooey Butter Cake

Desserts at Cooper's Hawk Cincinnati

Next time you are needing a night out with you significant other…be sure to swing by Cooper’s Hawk Winery & Restaurant! Nibble, sip and enjoy a wonderful date night together! 

Electrifying Evening with Top Chef Fabio Viviani & Friends of Cooper’s Hawk at CHWinery

Commisioned by and licensed to Cooper's Hawk Winery.

You will never do anything in this world without courage. It is the greatest quality of the mind next to honor -Aristotle. A visionary and trailblazer, Mr. Tim McEnery, Founder and CEO of Coopers Hawk Winery exudes courage! Opening his first Cooper’s Hawk Winery & Restaurant at the tender age of 29 in Orlando Park, IL; flash forward to today, boasting eighteen additional locations in Florida, Illinois, Indiana, Missouri, Ohio, and Wisconsin, with four more units scheduled to open in 2015. Not to mention the largest Wine of the Club month in the country.

Bravo, Mr. McEnery!!

Recently we had the pleasure of attending a private dinner as Friends of Cooper’s Hawk. Hosted by Top Chef fan favorite Fabio Viviani, the evening included an interactive cooking demonstration, four-course dinner with wine pairings, and a special meet-and-greet with Fabio and Tim.

Needless to say, I came prepared with a hungry belly, my trusted note 4, and the talented Ms. Young to capture the essence of our exciting wine dinner.

It was an evening filled with love, laughter, fine wine and food moderated by the charismatic Chef Fabio. We lucky diners were even treated to a personalized signed copy of Fabio’s American Home Kitchen.

Chef Fabio

Our delicious evening commenced with Cooper’s Hawk Blanc de Blanc, followed by Sauvignon BlancChardonnay, and Italian red varietals Barbera, and Sangiovese.

Photography by Anjali Pinto,

Photography by Anjali Pinto,

Fun Fact: since Opening in late 2005, Cooper’s Hawk has received over 300 wine awards from various local, national, and international wine competitions.

Wine Line Up

Our family style appetizers comprised of Tuna carpaccio, curly endive, arugula, crispy capers, and yuzu vinaigrette. Sliced Heirloom Tomatoes, shaved Parmesan, olives, aged balsamic, sea salt, basil, and EVOO. Whipped Ricotta Dolce, sea salt, and EVOO. Paired with Cooper’s Hawk Sauvignon Blanc and Chardonnay – delightful! Sauvignon Blanc boasted lemon-lime, gooseberry, green herbs, white flowers followed by a crisp finish.

Tuna Carpaccio

Slow Roasted Prime Rib, herb-Parmesan crust and au jus. How gorgeous is this plate? Juicy, beautifully seasoned prime rib is a sight to behold and taste!! Bravo Chefs!! The Barbera showcased tart berries, bright acid and round full tannins. While the Sangiovese earthy, tobacco notes with bright fruit.

Slow Roasted Prime Rib

Tuscan Stewed Swordfish, sweet tomatoes, onion, garlic, black olives, herbs, and EVOO – an Italian classic!

Stewed Swordfish

Crispy Broken Potatoes, olive oil, garlic, and Parmesan – oh I could have had a boat load.

Truffled Gnoochi with Parmigiano Reggianno ethereally light and bedazzled with black truffles.

Caponata with roasted vegetables, pine nuts, EVOO, and basil – sweet, savory, and light, I resisted the urge to smear them on the freshly baked bread to create artisan bruschetta.

Asparagus and Burrata Salad, toasted hazelnuts, and EVOO – so simple but oh so gratifying!

Vegetable Caponata

Fabio’s Mom’s Tiramisu with toasted white chocolate and Cooper’s Ice Wine. Nothing quite beats mom’s cooking, yeah? Chef Fabio indeed had a culinary blessed childhood.

Fabio's Mom's Tiramisu

Check out the glorious golden color of this ice wine. Literally, ice wine is made from very ripe frozen grapes. As the frozen grapes are pressed, the sweet, concentrated juice is separated from the ice making a wine high in sweetness and acid, boasting flavors of honey, sublime!

Ice Wine

Mille grazie (thousand thanks) to the entire staff at Cooper’s Hawk whose impeccable attention to detail and graciousness made our evening extra special!

Cooper’s Hawk Winery is a fantastic addition to Orlando’s culinary and especially wine scene. Whether you are just starting your wine immersion or are a collector or like me, a wine geek, there is plenty of options to gratify our palates and in the process learn something new about the ever changing magical world of wine.

Hope to see you there sharing a glass or bottle with me, soon!

Recipe: Cooper’s Hawk Shrimp Campanelle

Cooper’s Hawk Winery’s Lux Pinot Noir just achieved an impressive feat. Raise a glass to the wine and prepare this delicious dish for a perfect pairing.

Oenophiles, make room on your must-try list. Cooper’s Hawk Winery’s Lux Pinot Noir scored 99 out of 100 points at the Critics Challenge International Wine Competition in San Diego. The winning vino is an American grown Pinot Noir, with grapes sourced from some of the top wine growers in Northern California and produced in the company’s Chicago-based winery. The medium-bodied varietal boasts aromas of cherry, baked fruits, earth, smoke, lavender, and vanilla with fruitful flavors of berries, black pepper, coffee and clove.

Buy a glass or a bottle to enjoy with your next meal at the Country Club Plaza restaurant, or purchase it at the tasting room or online, then pair it with this flavorful recipe for shrimp campanelle in garlic cream and San Marzano tomato sauces.

Shrimp Campanelle

Photography by Anjali Pinto, www.anjalipinto.comShareTweetPin+ADD TO MYKC


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


Bring a sauté pan to medium heat. Break butter into pieces and slowly start to melt. When butter is melted (not brown), add chili pepper and shrimp. Toss well.

Sautee until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add chardonnay to deglaze. When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce (see instructions below.) Bring to simmer.

As the sauce simmers, add cooked pasta, garlic butter and spinach. Combine until the butter is emulsified and spinach lightly wilts.

Mound high in the center of a pasta bowl. Finish by garnishing with oven-roasted grape tomato halves and grated Parmesan cheese.

Photography by Anjali Pinto,

Garlic Cream Sauce


  • 2 tablespoons extra virgin olive oil
  • 3/4 cup Spanish onion, diced
  • 1/4  cup chopped garlic
  • 3/4 cup Cooper’s Hawk Chardonnay
  • 1 1/2 cup seasoned chicken stock
  • 1 quart heavy cream
  • 1/4 teaspoon white pepper


Heat onions and olive oil in a sauce pan over medium/high heat. Sauté until onions are translucent. Add chopped garlic and continue to sauté for 4-5 minutes until garlic is cooked through. Add chardonnay and reduce until almost dry and syrupy. Add chicken stock and reduce by half. Add cream and white pepper and simmer for 5 minutes, skimming off extra oil.

Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat. Strain through a medium mesh strainer. Set aside. Yields 4 cups.

San Marzano Tomato Sauce


  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. chopped garlic
  • 1 14 cup Spanish onion, diced
  • 1 tablespoon dried oregano
  • 1 cup Cooper’s Hawk White Wine
  • 1 quart San Marzano tomatoes, crushed
  • 3 tablespoons sugar
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon fresh ground black pepper


Heat a sauce pan on medium-high heat, add extra-virgin olive oil. Sautee garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown). Add oregano and stir well. Add Cooper’s Hawk white wine and cook, reducing by half.

Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes. Sauce should be slightly thick. Season with salt and pepper and set aside. Yields 6 cups.

CEO Tim McEnery on the Cooper’s Hawk Experience

Posted on August 23, 2015

“Here, Cindy, just take it. It’s one of my favorites,” he said as we walked through the retail shop. Heis Tim McEnery, CEO and founder of Cooper’s Hawk Winery and Restaurants, and it was a jar of fresh vegetable giardiniera that I had just enjoyed during the opening of their new location in Oak Lawn, Illinois. Having been invited to the event where I was able to meet McEnery and others, I relaxed on the cozy patio with retractable roof and outdoor fireplace after a tour. While I sipped a fresh Chenin Blanc, a crisp Rosé, lightly oaked Chardonnay and spicy Syrah paired with a variety of flatbreads, calamari with sweet and spicy sauce, and more dishes new to the menu it was apparent that anyone visiting Cooper’s Hawk was not going to have only a glass of wine and lovely meal. They were going to have an opportunity to engage in a lifestyle. With its wine tasting area, separate bar with a casual vibe, modern and upbeat restaurant, wine club offering plenty of perks, and online and on location retail shops, Cooper’s Hawk is unique. And McEnery allows that he wants to “create an experience” for everyone walking through the door”.


Currently, Cooper’s Hawk is present and vibrant in seven states with nineteen locations; the Jacksonville, Florida location is scheduled to open in October. Grapes for all wines are sourced from quality vineyards around the world and produced in their winery facility in suburban Countryside, Illinois, also home to their corporate offices. The varied lunch and dinner menu in each restaurant includes suggested wine pairings, all of which are, of course, affordable Cooper’s Hawk wines. When you enter any location, you will be greeted by a welcoming staff as you walk through the tasting area and retail shop where items ranging from kitschy wine accessories and gifts to high quality food products, many of which incorporate their wines. Be sure to try the Pear Gorgonzola Riesling dressing and don’t leave without a chocolate truffle – wow! I caught up with Tim McEnery at his office just days after he had returned from Venice where a well priced Prosecco, soon to be offered as a Wine of the Month, was being produced. I was curious to hear how the Cooper’s Hawk concept evolved, but more importantly, to understand how he has been able to accomplish incredible growth in just nine years.

The Cooper’s Hawk Concept Develops

When McEnery was 11 he washed dishes at a local golf club and during high school, at the same club, managed banquets and catering. After graduating from Purdue University with a degree in Restaurant and Hotel Management, he was offered a job at Green Gardens Country Club in south suburban Chicago, where he became General Manager in charge of “ overseeing a full service golf course, restaurant and events”. Along the way, he formed the idea whereby any wine lover could enjoy a glass from a winery while enjoying a delicious meal in a setting that would be distinctive. It seemed like a simple concept, but at that time only two wineries and no full service restaurants offered such an experience.

After a two year stint as a financial advisor and two years in the Specialty Food Division at Aramark, McEnery became a manager for two years at Lynfred Winery where he was able to learn the intricate details of wine production, retail, and the wine business in general. During that time, he persevered and spent nights and weekends creating the business plan which would become Cooper’s Hawk. After being rejected by twelve banks, McEnery received the commitment from one and the equity he needed from investors to make his vision a reality.  He opened that first restaurant in Orland Park in 2005 when he was 27 years old.

And That Success?

McEnery knows that “teamwork is crucial” and the success of Cooper’s Hawk has much to do with the wineries from which he sources high quality grapes (their Lux Pinot Noir recently garnered 99 points at the 2015 Critics Challenge International Wine Competition) as well as the caliber of the people who work at each restaurant and the corporate offices. He visits various locations to ensure that there “is a delicate balance…to set the right direction, to get the right people. It’s all about who you want to do business with.” He shared that staff members are being trained to be knowledgeable about the fundamentals of the wines in order to encourage customers to enjoy the experience.


Coopers Hawk Lux Pinot Noir
Achieving a “life balance” for the staff is equally important to McEnery who is aware that the best employees are those that “have fun, celebrate, enjoy a change of pace.” He actively seeks out “good people” and once a month a focus group of servers and other staff members at each restaurant meet to discuss successes and consider changes. 

Yet Tim McEnery, approachable and humble, is the true cornerstone of Cooper’s Hawk. His unique concept is one that the wine loving consumer is craving. There are about 150,000 wine club members at this time. I have wined at the tasting room, dined with glass in hand, and purchased items at the retail shop at four Cooper’s Hawk locations so far and plan to return. Apparently others do, too, because each time I have visited, the tasting room and restaurant are packed with wine lovers.

Remember the fresh vegetable giardiniera? Thank you, Tim! I have served it as a small plate with slices of crusty baguette, as a side to grilled chicken and pork, and atop Italian beef sandwiches. It’s delicious and just may be my new favorite, too…with a glass of Cooper’s Hawk Chenin Blanc or Lux Pinot Noir, of course.

Cheers~ Cindy

Cooper's Hawk fresh vegetable giardiniere


Latest Cooper’s Hawk restaurant enhances the dining experience

By Jessi VirtusioPost-Tribune
Cooper’s Hawk Oak Lawn “is very modern, very state of the art. It’s a beautifully designed building.”

A decade after launching Cooper’s Hawk Winery & Restaurant in Orland Park in 2005, the 19th location of the still-expanding group opened in May in Oak Lawn’s Stony Creek Promenade shopping center.

“We wanted to come to the Oak Lawn area to bring our Cooper’s Hawk proprietary wines in our modern casual setting with the larger menu and selection where they don’t have that opportunity right now,” Moore said. “We felt we could really supply an area that was undersupplied and offer something for everyone.”

With bin numbers for each dish, the menu features appetizers (starting at $7.99) including ahi tuna tacos, beef and pork entrees (starting at $21.99) including red wine braised short ribs, pasta (starting at $15.99) including shrimp campanelle and desserts ($6.99) including Ooey Gooey butter cake.

“A sweetness might come out in the short rib or you might taste a little bit more of a richness in a chicken dish because of the wine complementing it. It just takes your palate and it adds that next level of enjoyment to it. It’s just amazing,” he said.

The 11,000-square-foot Oak Lawn Cooper’s Hawk features seating for nearly 300.

“It looks very different than the typical Cooper’s Hawk. Oak Lawn is very modern, very state of the art. It’s a beautifully designed building. When you walk in, you feel that all through the restaurant with warm colors, stone, wood and gray. It’s beautiful inside,” Moore said.

“The beautiful patio overlooks the water features, a waterfall and also a fountain right outside of the patio.”

Drinks include wines starting at $6.25 a glass, specialty cocktails starting at $8, beer starting at $5 and martinis starting at $9.25.

Cooper’s Hawk also offers a Napa-style tasting room to sample wines as well as a popular monthly wine club.

Jessi Virtusio is a freelance reporter for the Daily Southtown.

Cooper’s Hawk Winery & Restaurant

Location: 4830 W. 111th St., Oak Lawn

Hours: Restaurant and tasting room open 11 a.m. to 10:30 p.m. Fridays and Saturdays, 11 a.m. to 9 p.m. Sundays and 11 a.m. to 9:30 p.m. Mondays to Thursdays; bar is open to 11:30 p.m. Fridays and Saturdays, 10 p.m. Sundays and 10:30 p.m. Mondays to Thursdays

Menu: Modern casual

Contact: 708-529-2980 or

Etc.: Reservations recommended


Cooper’s Hawk Winery & Restaurants Names John Inserra as President and COO

Cooper’s Hawk Winery &amp; Restaurants has three additional units slated for construction through early 2016.<br />

Cooper’s Hawk Winery & Restaurants has three additional units slated for construction through early 2016.

Cooper’s Hawk Winery & Restaurants announced Thursday the appointment of John Inserra as the company’s president and chief operating officer, effective this fall. John will guide the company’s operations as Cooper’s Hawk continues to undergo robust expansion. John will be reporting directly to Cooper’s Hawk’s Founder and CEO, Tim McEnery.

Throughout his career, John has held senior leadership positions in upscale hospitality brands including The Ritz-Carlton Hotel Company, Kimpton Hotel and Restaurant Group, and most recently as the chief operating officer of The ONE Group, leading the international restaurant brand, STK.

“John is an exceptionally talented hospitality executive. I am honored that John is joining Cooper’s Hawk in this capacity, and we are looking forward to working with him. He will make outstanding contributions as we continue to build our growing company.” McEnery says.

“I have greatly admired following the success of Cooper’s Hawk over the past years and it’s a privilege to step into this role. I am excited for the opportunity to join such an amazing brand, and I look forward in working closely with the dynamic team Tim has assembled to build Cooper’s Hawk future, innovation, and expansion,” Inserra says.

John is a graduate of Cornell University and lives in the Chicago area with his wife and three sons. As a Chicago native, John has served on the board of directors of the Chicago Coalition for the Homeless and was on the inaugural board for Got2Run, a non-profit organization aimed at health and wellness programs for students.

Unique Wine and Dine Experience in the Capital City


Cooper’s Hawk Winery and Restaurant opened its doors in June of 2012 in Columbus, Ohio’s popular Easton Town Center. Located amidst the hubbub of delectable dining and great shopping, Cooper’s Hawk is a nice compliment to the upscale area. Dubbing themselves as the modern casual dining experience, Cooper’s Hawk offers a unique dining experience to Central Ohio.The combination of dining and wine is nothing new to the restaurant circuit. However, Cooper’s Hawk ushered in a defining experience for diners and wine lovers alike. Establishing a reputation as both a winery and restaurant, owners carved a niche for themselves in the industry by producing wine from its private winery.


Once inside the restaurant diners may choose to partake in sampling in house blends in the wine-tasting room.  The room is a  popular hotspot peppered with people sampling, tasting, and enjoying choice blends. Moving toward the dining area,  each diner is greeted with display cases  of delectable treats, creating excitement and anticipation of an uncommon dining experience. Aesthetically pleasing, it entreats diners to appreciate tasty desserts. Moreover, whether entering, departing, or dropping in to gander, there are many choices of gifts in the store for the wine lover. This added convenience allows the diner  an opportunity to add to their own wine cellar, or give a thoughtful gift to the wine lover in their life.


Another popular feature of the notable winery is the wine club. For an affordable monthly fee diners may join the wine club and gain exclusive access to newly released wines. Additionally, members are invited to partake in wine-tasting as well as members only events. Other benefits to the wine club also include discounts and birthday rewards. Finally, listed on its website, Cooper’s Hawk offers a wine club trip. This years trip will take place in Santa Barbara, California. Cooper’s Hawk club members will flank the city to enjoy vineyard tours, and gorgeous scenery!

Cooper’s Hawk offers an incomparable  dining experience to both wine and food connoisseurs. Offering in-house brand of various wines, Cooper’s Hawk pairs menu items with a specific wine selection. Removing any guesswork from the pairing process for veteran and novice alike, the winery assigns a number to each menu item that coincides with the perfect wine pairing.

The menus items are flavorful American cuisine which grants each diner with a modern dining experience. Wetting the appetite with its well known pretzel bread served with butter, menu items offer many American favorites including steaks and burgers, ample appetizers such as over the border egg rolls or roasted beets and goat cheese, and savory salads which may be an appetizer or meal. The salads  include such favorites as a house salad, the popular wedge salad, and the classic caesar salad. Diners will also find it easy to add heartwarming soup to a salad selection.  Crab adds a twist to the traditional lobster bisque. While other soups to be enjoyed are the tortilla soup and an artesian soup of the day.



Entrée items include many choices ranging from beef, to chicken, pork, seafood, pasta, and sandwiches.  All steaks and burgers are cooked to the diners specifications. While chicken lovers may enjoy such dishes as Dana’s parmesan crusted chicken, Anne’s chicken saltimbocca, and Cooper’s Hawk chicken giardiniera. Other menu items such as bourbon bbq pork chops, soy ginger salmon and jambalaya offer extensive menu selections for every tastebud.

The dessert menu is pleasantly extensive and offers a range of choices spanning from chocolate dipped strawberries to freshly made crème brûlée, to key lime pie. Of course ports, expresso, and wine pairings to dessert items are offered to round out the dining experience. Each dessert is made from scratch daily.

For additional information about Cooper’s Hawk Winery and Restaurant visit the website at The website and the restaurant  is one of the best!


By Leasa Simmons Social Lifestyle Magazine

Cooper’s Hawk’s Lux Pinot Noir Earns 99-Point Achievement

Cooper’s Hawk Winery & Restaurants had a 99-point achievement at the Critics Challenge International Wine Competition in San Diego, California, for their Lux Pinot Noir.

The platinum-winning Lux Pinot Noir is an American grown Pinot Noir, with grapes sourced from some of the top wine growers in Northern California and produced in the company’s Chicago-based winery.

The medium-bodied varietal boasts aromas of cherry, baked fruits, earth, smoke, lavender, and vanilla with fruitful flavors of berries, black pepper, coffee, and clove.

Recently recognized by The Wall Street Journal, Cooper’s Hawk also received silver medal nods for their Cabernet Sauvignon, Pinot Noir, Ice Wine, Pinot Gris, Sauvignon Blanc, and the signature Cooper’s Hawk Red at the same competition.

“The philosophy we applied to our Lux Pinot Noir is the same philosophy we use to create all of our wines and has led us to receive over 300 wine awards. This accomplishment is a true testament to our team’s commitment to the winemaking craft,” says Tim McEnery, founder and CEO of Cooper’s Hawk.