Cooper’s Hawk in Orlando makes OpenTable’s top 100 wine lists in U.S.

By Web Producer-Orlando Business Journal

A restaurant in a popular east Orlando retail center has been nationally recognized for its wine list.

Cooper’s Hawk Winery & Restaurant inWaterford Lakes Town Center was among

Cooper’s Hawk Winery & Restaurant in Waterford Lakes Town Center was among OpenTable’s Top 100 Wine Lists in the nation.

OpenTable’s Top 100 Wine Lists in America.

The 1,500-square-foot restaurant at 529 N. Alafaya Trail was the first Central Florida location for the Countryside, Ill.-based chain. The Waterford Lakes eatery regularly has about 3,000 bottles of wine on hand, and every dish on the 70-item menu has a wine pairing.

Cooper’s Hawk recently opened its second Central Florida location on Orlando’s International Drive. The 12,400-square-foot eatery is part of Unicorp National Developments Inc.’s $200 million I-Shops project.

Cooper’s Hawk had eight other locations throughout the nation make OpenTable’s list.

Only two other Florida restaurants made OpenTable’s Top 100 Wine Lists, including Cuvee Wine & Bistro in Ocala and OVINTE in Jacksonville.

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Veni, Vidi, Vino

St. Louis Homes + Lifestyles

Conceived by Illinois wine enthusiasts Tim and Dana McEnery, Cooper’s Hawk marries the full-fledged winery – tastings and all – with a full-service restaurant. From the original location opened in 2005 in Orland Park, Ill., the concept has expanded to 15 winery/restaurants throughout the Midwest, including one in Town and Country, ideally situated equidistant from the Missouri wine country hubs of Hermann and Ste. Genevieve.

“Everything is created with the wine in mind – that’s what Cooper’s Hawk is known for,” explains Jason Longfield, chef at the Town and Country hotspot. “The food certainly stands on its own – we have great food, whether you plan to pair it not – but the wine complements it and enhances it.”

The menu runs the gamut from Italian-inspired dishes to others that lean decidedly Latin. “It’s a very eclectic menu – very expansive,” Longfield says, singling out the wildly popular Asian Pork Belly Tostadas appetizer. “It’s made with White Marble Farms pork belly, which is just the best pork belly, braised with star anise, cinnamon and some Asian flavors. …We probably serve more tostadas than almost anything else.”

That eclecticism is a good fit for Longfield, a St. Louis native weaned on his Italian grandfather’s Mediterranean tastes and mother’s frequent market stops on The Hill. He studied both culinary arts and business at Johnson & Wales University in South Carolina, and then opened Fisherman’s Quarters with a classmate fresh out of school. After later opening several restaurants for Nordstrom in L.A., he returned to The Lou, first with The Cheesecake Factory and then at Bristol Seafood Grill (he opened the Winghaven location), before landing at Cooper’s Hawk last fall.

The multi-region experience gave Longfield a firm grasp of how, and where, ingredients are best sourced to coax the most vibrant flavors out of every Cooper’s Hawk dish. “Ingredients are sourced where they’re best, wherever that is at a given time,” he says. “Like, Chicago is known for its meat, so the steaks come from Chicago. Then, we source locally when we can.”

Longfield will offer a taste of the diverse Cooper’s Hawk menu when he demonstrates red sangria and these three dishes at Cooking School on Tuesday, Sept. 9, from 6:30-8:30 p.m. at Construction Appliance. For reservations, call 636-230-9640 ext. 27.

The Cooking School Menu:
Asian Pork Belly Tostadas: Braised Midwest pork belly, glazed in Asian chile barbecue sauce and served on a housemade tostada. Longfield tops the sweet-savory meat with spicy sriracha pico de gallo, radish, avocado, scallions and cilantro, and a dollop of cool sour cream.

Dana’s Parmesan Crusted Chicken: The breading on this chicken gets its crunch from a mix of Parmesan and panko. It’s seared and served with a drizzle of beurre blanc (lemon-butter sauce) and a shredded potato-and-white-cheddar casserole baked with a cheddar-panko crust.

Banoffee Pie: A homemade graham cracker crust is layered with bananas and a toffee filling made from caramelized condensed milk, then finished with fresh whipped cream.

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Fourth annual West County Restaurant Week to benefit Autism Speaks

By: Mary Shapiro,

Satisfying area residents’ taste buds ‒ and their desire to help others ‒ will be on the menu during the fourth annual West County Restaurant Week, set for June 9-15.

Some of West County’s finest restaurants will take part in the event, including Balaban’s Wine Cellar & Tapas Bar, Charlie Gitto’s From the Hill, Gianfabio’s Italian Cafe, the Mediterranean Grill, McCormick & Schmick’s, Surf & Sirloin, Cooper’s Hawk Winery and Restaurant, and Villa Farotto. A complete list of participating restaurants and their menus can be found at

Participating restaurants will feature a special three-course, fixed-price dinner menu highlighting their best dishes for $25 plus tax and gratuity. When paying their bill, diners can consider donating an extra $5 to Autism Speaks.

Rob Muckler, a managing partner of event marketing firm R&B Productions LLC, said the event was created four years ago to “help drive business into our local restaurants and to create something fun for our local community.”

“The $25 price will allow customers to revisit classics or explore new favorites,” Muckler said. “There are no passes to buy, coupons to carry or cards to punch – diners simply attend the restaurants of their choice and select from a special three-course dinner menu.”

“This is the third year that we have been fortunate enough to be a part of West County Restaurant Week, which has raised over $2,000 for the Autism Speaks St. Louis chapter,” said April Bloom, senior coordinator – St. Louis for Autism Speaks.

Each guest who donates to Autism Speaks will be entered into a raffle to win four tickets to a St. Louis Cardinals game in the Grey Eagle suite, courtesy of Grey Eagle Distributors.

Matteo Terzo, an owner of Gianfabio’s Italian Cafeº in Chesterfield, said his business has taken part in West County Restaurant Week since its inception.

“The event is great exposure for us, lets people see the good value and taste a nice three-course meal from restaurants in the West County area, and also benefits a good cause,” he said.

Event sponsors include West Newsmagazine, St. Louis Magazine, Feast MagazineOut & About Magazine, Money Mailer, Stella Artois, Wildhorse Fitness, and KLOU 103.3 Radio.

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Web Exclusive: Cooper’s Hawk Winery & Restaurant

Restaurant Profiles
Dana Tanyeri, Managing Editor, development + design

Cooper’s Hawk Winery & Restaurants brought its casually upscale wine-and-dine experience to the St. Louis market in December, with the opening of a new unit at the Town and Country Crossing shopping center in the affluent suburb of Town and Country, Mo.

It’s the 15th unit for the Countryside, Ill.-based chain, all of which combine a Napa-style retail wine/accessories and wine-tasting bar component with full-service restaurant and bar/lounge areas.

The new 9,000-square-foot Town and Country unit was a ground-up construction project. The restaurant occupies a high-profile corner space in the center, which includes anchor tenants Whole Foods Market and Target. “We extended the end cap of an existing retail building that was on the left corner of the shopping center, on a water feature,” says Ron Dee, Cooper’s Hawk’s senior vice president of development. “The landlord allowed us to shave off the end of that existing building and add on 7,000 square feet, which became our restaurant. The original end-cap space became our kitchen/back-of-the-house.”

The unit’s exterior, Dee says, looks significantly different than any other Cooper’s Hawk, as the center’s architect designed the building’s shell to ensure consistency with the mall’s overall style.

“The deal we structured for construction was interesting,” Dee says. “The landlord was going to build the shell with the exterior architect first and then turn it over to us to build the interior, but we wanted to open sooner than that would have allowed. We decided to use the same GC as the landlord, so they had one contract with us to build the interior and one with the landlord to build the shell. As such, they were able to build the whole ground-up project up at the same time, start to finish in 17 weeks.”

Inside the restaurant, the first of three distinct environments guests encounter is the retail area where Cooper’s Hawk sells its proprietary wines, as well as a variety of wine accessories and décor items. That space, roughly 1,500 square feet, also includes a long wine-tasting bar where customers can sample any of the company’s 52 varietals.

Just beyond the retail store/tasting bar, guests arrive at the host stand positioned at the entrance to a wide hallway with walls of stone and glass. On the left side of the hallway, a private dining room, called the Barrel Room, seats up to 48 guests. Sliding glass doors partition that space from the main dining room. The doors also enable the restaurant to offer varying levels of privacy.

“We’ve used those doors in many of our properties,” Dee says. “They slide back and forth onto themselves along a track and when open are concealed in the wall. We usually put frosted or linen-laminated decals on the glass so it can be opaque yet transparent and let light in.”

Fashioned in the shape of a wine barrel, the Barrel Room’s high, oak-lined ceiling is accented with metal racks holding wine barrels. “The architecture is very Northern California wine country in style and the barrels are authentic wine barrels that we have used in our own winery and now repurpose as décor items,” Dee says.

Artwork in the room, as throughout the restaurant, celebrates grape growing, wine making and other wine-related imagery.

Overall, the restaurant features a California contemporary style and, as in all Cooper’s Hawk locations, carefully curated finishes, furnishings, lighting and décor that evoke a Napa Valley winery experience. This includes oak table tops and ceiling trusses, steel and other metals similar to the metal bands that hold authentic oak wine barrels together, glass, stone and natural-fiber wall coverings. Flooring is wood-grained ceramic tile, which provides both the look of natural hardwood and the durability of tile.

“We actually found a vendor that makes a wall covering from horizontally sliced wine cork,” Dee adds. “And a lot of our light fixtures are made from the metal bands used in wine barrels. We’ve used a lot of reclaimed steel from barrels and found lighting manufacturers that have taken that metal and used it to make light fixtures such as those in our bar.”

While the restaurant specializes in and pours only its proprietary wines, it also includes a full-service bar where guests can order from the full menu. “The environment in the bar is a little more energized,” Dee says. “The music is a bit louder and we have flat-panel TVs. It’s a distinct environment from the dining room, where the music and the lighting are more subdued.”

In addition to the repurposed steel light fixtures, warm, richly hued cedar-plank siding on one serves as a key design element in the bar. It’s a finish that Dee says Cooper’s Hawk uses on accent walls in a number the chain’s locations. “We love the vibrant color and the richness,” he says. “We want to use a lot of materials in the construction of the restaurants that are natural and authentic, materials that would typically be found in a wine growing and manufacturing environment. That’s the experience that we try to bring to all areas of the country that we’re developing in.”

Cooper’s Hawk Winery & Restaurant
Concept: Upscale casual; combination winery, wine retail store and restaurant/bar
Location: Town and Country, Mo.
Opened: December 2013
Project type: New construction
Real estate: Shopping center, expanded end-cap location
Total footprint: 9,000 square feet, 285 seats
Exposition kitchen: 2,000 square feet
Retail store/wine bar: 1,500 square feet
Buildout: 17 weeks

Project Team
Ron Dee, Sr. Vice President of Development
Walter Fischer, Vice President of Construction
Jennifer Kaufman, Director of Real Estate
Jennifer Kaufmann, Director of Development
Exterior Architecture: Chiodini Architects, St. Louis
Interior Architecture/Design: Aria Group Architects, Chicago
Artwork/Lighting/Accessories Design: Mosaic Design Studio, Columbus, Ohio

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Food Talk STL

Cooper’s Hawk Winery and Restaurant

Cooper’s Hawk Winery and Restaurant is new in West County at Town and Country Crossing. That’s the center on Clayton Road, just west of 141, that has Whole Foods.

Yes, it’s a winery. No, they don’t make wine in West County, but they sell it. In fact, the first thing you see when you walk in is their wine store.

The wines Cooper’s Hawk sells in the store are made at their winery in suburban Chicago. (Grapes are sourced from all over.) But, first let’s go inside the restaurant.

Decor is modern, with wood, stone and lots of earth tones. It’s bright in the daytime, thanks to windows all around. I like the way they use the wine bottles as part of their room divider.

Cooper’s Hawk has a beautiful bar (shown below) which offers a decent selection of beer and cocktails, as well as wine.

I enjoyed a glass of Lux Meritage Red from their wine menu.

From the Beef and Pork portion of the dining menu, I had the New York Strip (shown below) with Betty’s Potatoes and mixed veggies. (Sorry, but I cut off a bite of the steak before I snapped the pic. Hungry!)

Cooper’s Hawk also has a Winemaker’s Barrel Reserve red wine that skips the bottle and goes straight from the barrel (shown below) to your glass.

As you leave, you pass through the store again. If you enjoyed the bottle of wine you had with lunch or dinner, you can buy a bottle or three of that very wine to take home with you—at a lower price than you paid in the restaurant.

Cooper’s Hawk in Town and County is, by my count, their 13th winery/restaurant. It’s a clever concept, in a beautiful space. And it adds to the ever growing list of better restaurants in the county. Click HERE to go to the Cooper’s Hawk website.

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Out with a Bang: 10 Notable Restaurants That Opened in December 2013

By George Mahe, STL Magazine

Last year appeared to be a banner year for restaurant openings in St. Louis–memorable places like Mission Taco Joint, The Libertine, prasino, Mi Linh, Table, Tripel, Element, Juniper, Planter’s House, Nathalie’s, Katie’s Pizza & Pasta, Small Batch… The Cheshire alone added three restraurants to the local pot–Basso, The Restaurant, The Market–and a one mile stretch of Euclid Avenue saw five newcomers–Central Table Food Hall, Gringo, Cucina Pazzo, Gamlin’s Whiskey House, and Evangeline’s Bistro. Although it appeared 2013 was some kind of wild and crazy record setter of a year, a quick check of Relish’s Ins, Outs, and Almosts indicates there were only about 10 more restaurant openings than in 2012 (and for the record, about 10 more closings). It so happened that quite a number of notable openings occurred in the last month of 2013, But before we begin looking ahead to what’s ahead in the new year, let’s catch our breath and take a quick look back–just to December–when a slew of notable openings occurred. Here are ten newbies to add to your one’s-to-try list–we know you were too busy to check them all out last month anyway.

December 12

Cooper’s Hawk Winery and Restaurant

The folks at Cooper’s Hawk devoted a large chunk of first-impression real estate to a snazzy, Napa-style tasting room for good reason: the Chicago-based restaurant group is proud of the wines it makes, so proud that’s all Cooper’s Hawk sells–45 varietals strong–award-winning wines, all priced in the under-$40 sweet spot. The menu shoots wide and will appeal to a large audience; the restaurant proper seats 300, but is so well-designed it doesn’t feel that big. 1146 Town & Country Crossing, 636-489-0059,

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Cooper’s Hawk toasts expansion in Town and Country

E.B. Solomont
Reporter- St. Louis Business Journal


Cooper’s Hawk Winery and Restaurant, a high-end Chicagoland chain, has opened its doors in St. Louis.

Located at 1146 Town and Country Crossing Drive, the 10,000-square-foot restaurant can seat about 300 and includes a tasting room, full-service bar, patio and private event space that can accommodate up to 50 people.

The restaurant is the 14th location for the chain, which also has restaurants in Midwestern markets such as Kansas City, Cincinnati, Columbus, Milwaukee and Indianapolis.

“We’d been looking in St. Louis for a number of years,” said founder Tim McEnery. “It was a natural evolution. It’s good for growing our brand and makes sense, business wise.”

Cooper’s Hawk Winery and Restaurant Founder Tim McEnery.

The restaurant cost $3.5 million to open, and McEnery projected it would generate revenue of $7 million in the next year or two. The general manager is Jonathan Jue, and he manages 150 full- and part-time employees.

Cooper’s Hawk produces 48 wines from grapes grown in California, Washington and Oregon. Its wine club members have access to an additional 12 unique wine blends each year.

The concept was launched in 2005 in Orland Park, Ill., a suburb of Chicago. Today, it’s a $100 million company with 2,000 employees, McEnery said.

He said he plans to open four additional locations next year, in the Florida and Richmond, Va., markets. “We’re trying to grow the company throughout the Midwest and throughout the country,” he said.

Cooper’s Hawk Winery Opens December 12

Riverfront Times – Restaurant Roll Call
By Nancy Stiles

All of Cooper’s Hawk’s wines are in-house. | Nancy Stiles

Cooper’s Hawk Winery & Restaurant (1146 Town and Country Crossing Drive, Town & Country; 636-489-0059) will open to the public on Thursday, December 12. It’s the latest suburban winery in St. Louis, though unlike Edgewild in the Chesterfield Valley, this one’s actually a chain across a few states. CEO Peter D’Amelio told us back in October that it doesn’t feel like a chain though — the whole point is to make wine tasting accessible.

See also: Cooper’s Hawk Brings Napa-Style Winery to Town & Country

“People always say, ‘You’ll never succeed unless you offer wine from other companies,’ and we’ve heard that. It’s our fourteenth restaurant, and we still have not seen the need to bring anyone else’s wine in because we have something for everybody,” he said.

In addition to the restaurant, bar and tasting room, Cooper’s Hawk also has a wine club. There will be a line of proprietary products made with its wine later this year, like merlot-based marinara and wine-infused chocolates available at the restaurant. We stopped by for lunch; dinner service is available, too. Or, if you prefer, you can simply have a tasting. Call 636-489-0059 for reservations.

The cheese and fruit board. | Nancy Stiles

Crab cakes with green beans and potatoes. | Nancy Stiles

Warm pretzel bread. | Nancy Stiles

The unoaked Chardonnay. | Nancy Stiles

Gnocchi with braised fennel and herb ricotta dolce. | Nancy Stiles

The Reese’s ice cream cookie. | Nancy Stiles

The sparkling peach wine. | Nancy Stiles

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Openings/Closings: The Nest, Planter’s House And Cooper’s Hawk Winery & Restaurant

Alive Magazine

Thursday, Dec. 12: Internationally award-winning Cooper’s Hawk Winery & Restaurant will open its first St. Louis location next week in Town & Country. The upscale chain is revered for its American cuisine and 50-plus varietals of private labeled wines, a portfolio that has garnered over 200 awards worldwide.

The new restaurant will inhabit a 9,000-square-foot space that will accommodate a 300-guest dining room, a Napa-style tasting room, fully stocked bar, outdoor patio and private event space. Cooper’s Hawk is also famous for its wine club, which offers members monthly selections, access to exclusive discounts and events, and yearly trips to domestic and international wine destinations.
1146 Town and Country Crossing Drive, Town & Country, 636.489.0059

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