Restaurant Review: Flagstaff, Arizona

Coppa Cafe



House Cured Meats

Brian Konefal and Paola Fioravanti helped spark Flagstaff’s modern food scene when they opened Coppa in 2012, converting a nondescript stripmall space into a little piece of Europe. Konefal, who met his future wife and restaurant partner at culinary school in Italy, presents Arizona ingredients in unexpected guises, like the state’s own heritage grain, Sonoran white wheat, served risotto-style with a clay-baked duck egg, or local dry-aged beef chopped into a robustly flavorful tartare. And locals flock here in the autumn, when the duo forages for mushrooms, and shows off the catch in an array of dishes worthy of a glass of Jacques Lasalle champagne or a bottle of Pio Cesare Barolo. The wine list, like the space, is snug, inviting and nods towards Europe, with a few choice Arizona wines alongside French standbys like Chotard Sancerre, Louis Latour Puligny-Montrachet and Dupeuble Beaujolais.