Cooper’s Hawk Winery and Restaurant bears fruit in Annapolis

Original article and media: http://www.examiner.com/article/cooper-s-hawk-winery-and-restaurant-bear-fruit-annapolis

Cooper’s Hawk Winery and Restaurant bears fruit in Annapolis

Nation’s Restaurant News in 2014 labeled Cooper’s Hawk Winery and Restaurants a ‘Breakout Brand’ and ‘Hot Concept’ – a fast casual concept that is first and foremost a winery then a restaurant and artisanal retail market. The winery is based in Illinois, the grapes from California, Oregon and Washington and the winery/restaurants are in Florida, Indiana, Missouri, Ohio, Virginia, Wisconsin, home state of Illinois and now the first Maryland location in the Annapolis Towne Centre.
New Cooper's Hawk Winery and Restaurant opens in Annapolis, MD - Short rib risotto
New Cooper’s Hawk Winery and Restaurant opens in Annapolis, MD – Short rib risotto
photograph by Dara Bunjon – Dara Does It
Food and wine at Cooper's Hawk Winery & Restaruant
courtes of Cooper’s Hawk

The Annapolis Cooper’s Hawk restaurant is on the second floor with numerous areas to dine al fresco or partake of your food and wine in the climate controlled dining rooms. The Napa-style tasting room and retail market is ground level with sauces, pastas, and freshly made confections: chocolate covered strawberries, truffles, cheesecake pops and other assorted chocolate temptations.

What is different about the menu at a Cooper’s Hawk Winery and Restaurant is that the food doesn’t dictate the wine, the wine, The Cooper’s Hawk wines, are at the beginning of the recipe/menu development. You can order by the glass, bottle and the Winemaker’s Barrel Reserve from a decanter and you are encouraged to taste before you order a glass so you aren’t concerned about trying something new. Not sure what wine goes with what dish, there is a suggested wine for each dish.

The warm night we were there most guests were out on the patio drinking, enjoying the breeze and munchables from the menu with offerings in the appetizers, bruschetta and flatbread categories. Don’t get me wrong, there are serious entrees in all the categories: beef, pork, seafood, pasta, chicken, enchiladas, burgers, sandwiches and chopped salads.

We choose to sit in the dining room, a mellower atmosphere with eye appeal. The Mexican Drunken Shrimp were highly touted by the manager and our server and it was paired with their Gewürztraminer. The shrimp came wrapped in bacon and perched upon guacamole with a tequila lime butter sauce and paired perfectly with the Gewürztraminer. House made meatballs rounded out our appetizer portion of our meal. A decadent, rich, short rib risotto perfumed with white truffle oil and finished with shavings of Parmesan cheese was bountiful. The husband’s appetite went to the founder’s wife favorite dish; Dana’s Parmesan crusted chicken with a tomato basil relish, lemon butter.

The key lime upside down dessert was the husband’s choice but I went for the confections, a chocolate covered strawberry and a chocolate truffle – just enough without sending me over the edge.

There is something at Cooper’s Hawk for everyone from the specialty children’s menu, numerous choices for those with dietary restrictions, including their ‘Life Balance” menu offering edibles, each under 600 calories. Also, they are legendary for their wine club – check it out.

Cooper’s Hawk Winery & Restaurant – 1906 Towne Center Blvd Ste 238 – Annapolis, MD 21404 443-837-9989 www.coopershawkwinery.com Facebook Twitter & Instagram @CHWinery

Cooper’s Hawk Winery & Restaurants Now Open in Maryland

Original Article: https://www.fsrmagazine.com/chain-restaurants/coopers-hawk-winery-restaurants-now-open-maryland

Maryland’s first Cooper’s Hawk Winery & Restaurants officially opened its doors in the Annapolis Towne Center, bringing a modern, casual dining experience and its own specialty handcrafted wines to Annapolis.

The Cooper’s Hawk culinary team has created a seasonally inspired menu with unique takes on classic dishes, incorporating peak-of-season ingredients and innovative preparations.<br /><br /><br />

The Cooper’s Hawk culinary team has created a seasonally inspired menu with unique takes on classic dishes, incorporating peak-of-season ingredients and innovative preparations.

The restaurant offers indoor and outdoor seating with occupancy for more than 300 guests, as well as a large private dining and event room that can be subdivided. The 9,454-square-foot restaurant and tasting room will open daily at 11 a.m., and will remain open until 9:30 p.m. Monday through Thursday, until 10:30 p.m. on Friday and Saturday, and close at 9 p.m. on Sunday. The bar will have extended hours, closing at 11:30 p.m. Monday through Thursday, midnight on Friday and Saturday, and 11 p.m. on Sunday. Reservations and private parties are accepted and encouraged. Contact the restaurant for specific dining questions and reservations.

“After spending the last few months preparing for our grand opening, my staff and I could not be more excited to introduce Maryland to our signature menu, award-winning wines and great guest experiences,” says Scott Anderson, general manager. “We are eager to join Annapolis’ growing culinary community.”

Complementing Cooper’s Hawk’s innovative concept is the restaurant’s unique design. The two-story establishment will feature a lower-level tasting room and gift shop with the restaurant, bar and outdoor dining space located on the second level. Each Cooper’s Hawk location is distinctive in layout and décor, but carries the same warmth and elegance that guests have come to expect.

Menu/Signature Dishes

The Cooper’s Hawk culinary team has created a seasonally inspired menu with unique takes on classic dishes, incorporating peak-of-season ingredients and innovative preparations. Each dish is created in a scratch-kitchen and is expertly paired with one of Cooper’s Hawk’s award-winning handcrafted wines. The menu features unique dishes with bin numbers listed next to each item on the menu, guiding guests to their selection’s perfect wine match. Signature dishes include: Soy Ginger Salmon, Chicken Giardiniera, Asian Pork Belly Tostadas and Mexican Drunken Shrimp.

Wine Program

Blending grapes from the best vineyards in the world, Cooper’s Hawk Winery & Restaurants produces an extensive selection of red, white, sparkling, dessert, and fruit wines crafted by expert winemaker Rob Warren. Since opening in late 2005, Cooper’s Hawk Winery has received over 350 wine awards from various local, national, and international wine competitions including, a 99-point score at the Critics Challenge International Wine Competition for its Lux Pinot Noir.

The Annapolis location is the 23rd Cooper’s Hawk restaurant in the country, with additional units slated to open 2016.

Cooper’s Hawk seeks more space

Kevin Beese Pioneer Press

A popular Burr Ridge restaurant is looking to expand.

Cooper’s Hawk Winery and Restaurant plans to add more than 2,700 square feet of space by taking over two existing storefronts in Burr Ridge Village Center and expanding its operations.

The casual upscale wine and dine restaurant is looking to snag the existing storefronts of Yankee Candle and Sunglass Hut to add 129 bar and dining seats. When the addition is complete, the restaurant would go from 9,486 square feet of space to 12,246 square feet.

The restaurant at 510 Village Center Drive has been at the location since entering the village in 2007. At the time, it was the second location for the restaurant chain.

Cooper’s Hawk Winery: Spring Menu

Originally article and media originally posted at foxillinois.com

Cooper’s Hawk Winery at White Oaks Mall, a Springfield-area staple in upscale casual dining, has released their new spring menu and Jason Longfield, Executive Kitchen Manager is here to show us how they prepare some of the innovative menu options and discuss the perfect wine pairings. All morning we’ve been taking a close look at each of these dishes.

Take a Short “Flight” to Cooper’s Hawk

From GregsListDC

Full article: http://gregslistdc.com/spotlight/2016/april/take-short-flight-cooper-s-hawk

Written by Anita

April 23, 2016

As the weather warms, we are all feeling the urge to spread our wings. We recently flew the coop and headed to the new Cooper’s Hawk Winery and Restaurant in Ashburn, VA. Started in 2005, Cooper’s Hawk uses nationally sourced grapes to produce a wide array of wines, many of which have received numerous regional, national, and international awards. Based in Illinois, it currently boasts over 20 locations in eight states, with more to come.

Cooper’s Hawk allows you combine several experiences into one visit. In the mood for a tasting? Enjoy one of Cooper’s Hawk’s many wine flights at its Napa-style tasting bar or in a private barrel room. Guests are offered a few complimentary sips and can purchase additional varietal wine flights that change monthly. Opt for the tasting alone or choose to sip from your own souvenir wineglass. You also can pair your flight with a housemade hand-dipped chocolate truffle, a chocolate-covered strawberry, or a cheesecake lollipop from the Cooper’s Hawk bakery. Tasting notes include helpful hints about the nose, taste, and appropriate food pairings. Feel like shopping? Peruse Cooper’s Hawk’s retail gift shop, which includes fun and unique items for your favorite ‘wino.’

Feeling peckish? Try to land your flock at a table in Cooper’s Hawk’s dining room or on its warm-weather outdoor patio. (The restaurant can even text you when your table is ready.) Meals here start with warm salty pretzel bread loaf and creamery butter. Standout appetizers include the fold-your-own Thai lettuce wraps (moist strips of sweet chili-glazed chicken, julienned carrots and squash, sliced cucumber, sesame seeds, and crisp lettuce leaves served with a trio of cashew, peanut, and soy caramel dipping sauces) and the ahi tuna tacos (crunchy tortilla shells filled with chunks of blackened and seared tuna and finished with Sriracha and wasabi cream, zesty pico de gallo, fresh sliced avocado, chopped cilantro, and radish.) For a hearty entrée, try the red wine braised short ribs (a beefy mélange with roasted carrots, parsnips, and mushrooms in a mustard sauce, sprinkled with crispy onion strings and accompanied by Mary’s decadent whipped potatoes). Tasty lighter options include the flaky pistachio-crusted grouper and Ellie’s lemony chicken piccata. Watching your wattle? Cooper’s Hawk’s Life Balance menu includes dishes that clock in under 600 calories. Gluten free options also are available. Each menu item includes a bin number matching it to a recommended wine, which makes creating the perfect pairing a snap.

If you’re able to save room for dessert, our favorite (suitable for sharing) was the Banoffee pie—a light graham cracker crust filled with a creamy banana and toffee filling, layered with sliced bananas, drizzled with caramel, and topped with generous dollops of fresh whipped cream. Chocolate lovers will swoon over the Reese’s ice cream cookie—a warm gooey Reese’s Peanut Butter Cup chip cookie baked in a cast iron skillet and crowned with a scoop of rich vanilla ice cream.

Want to be part of the roost? Then join Cooper’s Hawk’s Wine Club, which offers members monthly wine selections, wine discounts, rewards, special event and travel invites, and insider tasting notes and recipes. And watch GregsListDC like a hawk for information about Cooper’s Hawk’s upcoming fledgling openings in Annapolis, MD and Reston, VA.

JBG begins construction at RTC West in Reston

With three restaurants now on tap, The JBG Companies has started construction on its transformation of RTC West from a suburban office park into a vibrant, mixed-use development.

RTC West, located just off the Dulles Toll Road at Town Center Parkway in Reston, Virginia, includes 480,000 square feet of existing office space. The first phase of development adds 40,100 square feet of new and converted retail space to complement the office uses.

The planned transformation envisions RTC West, a three-building suburban office park, as a transit-oriented mixed-use destination with the potential for up to 1.4 million square feet of new development, in accordance with the recommendations of the Reston Comprehensive Plan.

“Within easy walking distance to the future Reston Town Center Metro station, RTC West is ideally positioned to be a walkable and active mixed-use neighborhood,” said Greg Trimmer, a JBG principal. “JBG has a strong presence in Reston, and we believe it’s an excellent submarket for further investment and a wonderful community for enhanced placemaking.”

JBG acquired RTC West in 2012, and in 2014 renovated the office buildings to upgrade them into state-of-the-art Class A space. The first phase of development 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. L.F. Jennings has been engaged to build this first phase of development at RTC West.

Chicago-based Cooper’s Hawk Winery and Restaurant—which features modern casual dining and signature dishes ideal for pairing its own exclusive wines¬—signed last year for 9,700 square feet to anchor the new retail building expected to open mid-2017.

Newly announced at RTC West, Nando’s Peri Peri, a concept started in Johannesburg known for its spicy flame-grilled chicken, has signed for 3,400 square feet of the converted retail space. While Mezeh Mediterranean Grill, an all fresh and natural take on Mediterranean fare, has signed for 2,124 square feet of the converted space.

JBG is the single largest real estate owner in Reston with properties at all three planned Metro stations, including two hotels, seven office buildings and several hundred residential units—a local portfolio of more than 2 million square feet.

Full article from Fairfax County Times - http://www.fairfaxtimes.com/articles/jbg-begins-construction-at-rtc-west-in-reston/article_bb1c960e-fd08-11e5-9865-5bbb4c0adb7e.html

Cooper’s Hawk Winery & Restaurant opening in Annapolis next month

Maryland will soon get its first Cooper’s Hawk Winery & Restaurant.

The restaurant will open May 16 at 1910 Towne Centre Boulevard, Suite 200, in Annapolis, a location that will seat about 375 guests.

The Chicago-based chain brings with it a broad menu of American and fusion fare, and each item is listed with a suggested wine pairing.

In addition to the dining room, the Annapolis restaurant will have an expansive outdoor dining terrace, tasting room, full bar, private dining room and retail section.

The restaurant’s tasting room will offer 48 different varietals. All of Cooper’s Hawk’s wine is made at its winery in Chicago, with grapes sourced from California, Oregon and Washington.

The restaurant offers three different tasting levels: sweet, luxury and monthly wine club tastings.

Full article from The Baltimore Sun -  http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bal-cooper-s-hawk-winery-restaurant-opening-in-annapolis-next-month-20160407-story.html 

Cooper’s Hawk Winery & Restaurants to Open First Maryland Location in May

Cooper’s Hawk Winery & Restaurants will open its first location in Maryland at the Annapolis Towne Centre in May. In conjunction with the opening, Cooper’s Hawk will host a hiring fair on Monday, April 4 from 8:30 am – 5:00 pm and on Tuesday, April 5 from 8:30 am – 5:00 pm at the hiring center located at 1910 Towne Centre Blvd, Suite 200, Annapolis, MD 21401 (above Talbots and next to About Faces Day Spa).

Cooper’s Hawk blends a modern, casual dining experience with warm service and a menu developed with its own handcrafted wines in mind. The Annapolis restaurant is the 23rd location for the expanding restaurant group.

“We are searching for team members with a passion for wine, food, and first-class hospitality,” said Tim McEnery, Founder and CEO. “Since we are introducing our innovative concept and wines to Maryland, we want team members who can serve as the restaurant’s ambassadors and educate diners on what makes Cooper’s Hawk so unique.”

Full-time and part-time positions are available, including kitchen staff, houseworkers, tasting room attendants, servers, hosts and bartenders. Interested candidates who are unable to attend may also apply online by visiting apply.chwinery.com. Potential team members are invited to join the conversation by following @CareersatCH on Twitter and Instagram and following the hashtag #CareersUncorked.

WHAT: Cooper’s Hawk Winery & Restaurants | Hiring Fair

 

WHERE: 1910 Towne Centre Blvd, Suite 200, Annapolis, MD 21401

The hiring center is located above Talbots and next to About Faces Day Spa.

 

WHEN:

Monday, April 4, 8:30 am – 5:00 pm
Tuesday, April 5, 8:30 am – 5:00 pm

ABOUT COOPER’S HAWK WINERY & RESTAURANTS

Redefining the modern casual dining experience, Cooper’s Hawk is an unparalleled combination of restaurant, winery, Napa-style tasting room, and artisanal retail market. The innovative concept partners with some of the best grape growers in the world to craft the award-winning Cooper’s Hawk wine collection. Additionally, Cooper’s Hawk boasts one of the country’s largest Wine Clubs, a life-style driven monthly affiliation offering exclusive wines, events, and privileges.

Helmed by CEO and Founder Tim McEnery, Cooper’s Hawk was first uncorked in Orland Park, Illinois in 2005. Operations have since expanded to 22 locations throughout Illinois, Florida Indiana, Missouri, Ohio, Virginia, and Wisconsin, with two additional units slated through the end of 2016.

Cooper’s Hawk has received accolades such as ‘Breakout Brand’ and ‘Hot Concept’ by Nation’s Restaurant News. In 2014, the concept was profiled by the Wall Street Journal and Tim McEnery was named Ernst & Young’s ‘Midwest Entrepreneur of the Year.’

 

MORE

Website: www.chwinery.com

Twitter: @chwinery

Facebook: www.facebook.com/coopershawk

- See more at: http://baltimore.citybizlist.com/article/344285/coopers-hawk-winery-restaurants-to-open-first-maryland-location-in-may#sthash.2LyBRqJl.dpuf

Full article from Baltimore City Biz List - http://baltimore.citybizlist.com/article/344285/coopers-hawk-winery-restaurants-to-open-first-maryland-location-in-may

Long-awaited Cooper’s Hawk Winery offers wine, sure, but stay for the food

The S'more Budino dessert is layered with caramel and chocolate custard, buttered graham cracker crumbles and a torched marshmallow topping at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

The S’more Budino dessert is layered with caramel and chocolate custard, buttered graham cracker crumbles and a torched marshmallow topping at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)
Posted: March 31, 2016
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Gnocchi Bolognaise with braised short ribs comes topped with creamy burratta and a drizzle of olive oil at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

Gnocchi Bolognaise with braised short ribs comes topped with creamy burratta and a drizzle of olive oil at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)
Julie Glenn/Special to the Daily News The ahi tuna taco appetizer includes five not-so-little tacos with a sidecar of heat in the wasabi cream sauce at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples.

Julie Glenn/Special to the Daily News The ahi tuna taco appetizer includes five not-so-little tacos with a sidecar of heat in the wasabi cream sauce at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples.
A closer look at the burrata on top of the gnocchi at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

A closer look at the burrata on top of the gnocchi at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)
A closer look at the creamy goodness that is the kids mac and cheese at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

A closer look at the creamy goodness that is the kids mac and cheese at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

By Julie Glenn, Daily News Correspondent

When you make it past all the wine and truffles and smiling faces in the tasting room at Cooper’s Hawk Winery and Restaurant, make sure not to forget there’s a restaurant here, too.

The first time I arrived at the new North Naples destination, I admit I was totally focused on the wine and didn’t have a bite of food. So I went back. Then I went back again. And I’ll be there in the future.

First, the ambiance is modern, clean and warm. The staff is welcoming and eager to explain the concept of the restaurant. As we walked by a barrel of wine toward the dining room the hostess explained that it’s their “barrel select blend” and we are welcome to try it if we’d like, just ask our server. Once my husband, daughter and I were seated, our server quickly arrived to guide us through the menu, pointing out the suggested wine pairings for each of the dishes, which are labeled by bin numbers.

For example our appetizer, the ahi tuna tacos listed a suggested pairing of “bin 78.” A quick flip back to the wine page, I find that bin 78 is the sauvignon blanc. Because I’m a contrarian and didn’t feel like having sauvignon blanc that day, I went for the unoaked chardonnay instead, which was perfect.

The ahi tuna tacos were a little bit messy, as one might expect of any crunchy shelled item, but they were fabulously light and brightly flavored. There was no shortage of tuna, and the citrus slaw and other toppings were perfectly proportional to the protein. I was grateful the wasabi cream came on the side, because it really brought the heat.

As a mom, I was happy to see that the kid’s menu goes beyond chicken fingers and mac and cheese. They’re on there to prevent toddler riots, but there’s more to choose from including pot stickers, salmon, and junior fillet medallions as well as an assortment of veggies and fruit on the side.

I ordered the Napa Chopped Chicken Salad, which was almost as decadent with diced apples, dried cherries, corn, avocado, almonds, and the creamiest goat cheese I’ve ever had. Typically not a goat cheese gal, I love whatever goat cheese they’re using here. I had it before in the beet and goat cheese salad, and I love it because it’s creamy and mild.

My husband, the Italian, decided to really put the place to the test and ordered the gnocchi Bolognese with braised short rib. By definition, there is nothing Bolognese about this dish since Bolognese sauce isn’t all that heavy on tomato and uses ground beef, very little garlic, and only salt and pepper for seasoning.

But he wanted to try something different, and different it was. The tomato flavor was concentrated and there was plenty of short rib meat on top of what were impossibly fluffy gnocchi. I don’t know how they remained that light under all that sauce, but they did. However, they were a bit burned. We brought this to our server’s attention, who immediately had the manager at our table who apologized and brought out a new fresh and delicious dish.

It’s this kind of service that will win every time. A mistake from a new kitchen is not uncommon and is quickly forgiven when the rest of the staff seamlessly corrects it.

If you go:

Cooper’s Hawk Winery and Restaurant

Where: 11905 Tamiami Trail N., Naples, FL 34110

Phone: (239) 449-1700 or www.coopershawkwinery.com

Full article from Naples News - http://www.naplesnews.com/entertainment/food-lovers-will-savor-coopers-hawk-winery-too-2f1d71d0-fffa-7224-e053-0100007f36f2-374008601.html