Critical Mass

Hi friends!

Just a heads up…the Ballard Bridge is being upgraded for the next 6 weeks or so starting next weekend (Friday, September 27th.) This means that we are going to be dealing with a likely loss of business for those that need to utilize the bridge to get here. Thursdays will still have normal bridge service. Note that you can reach us via the Fremont Bridge to Leary as well as Aurora/99 to N 45th or N 65th Streets. Also: If you’re running late just give us a call and let us know! We’ll make it as easy as we can on our end…

Also, when you’re here, ask about ISHA (Indie Seattle Hospitality Alliance.) We are running a pilot promo called Nourish Seattle which encourages visits to various ISHA businesses across the city. The first 10 folks to get 5 different stamps from participating properties get to attend (with a +1) a gala hosted by the chefs and owners…details at indieseattlehospitality.org

Happy Fall!

Happy Birthday, Copine

Happy Birthday, Copine.

We turn 8 years old today…and the world is in a much different place than it was when we opened. It’s been a journey.

It’s a great feeling to be called out as singular in the field; one we are proud of and share with our team. Ultimately, though, it’s love of what we do that keeps us engaged, creating and pushing.

Many local restaurants including Copine are struggling at present; economic and environmental factors combined with the state of the country - and world - have created some hurdles. For a few months now, we have been meeting with small independently owned restaurants, bars and businesses in the hospitality sector here in the Seattle area. 
The collective conversations and shared experiences have given all of us an extra motivation. The Indie Seattle Hospitality Alliance (ISHA) has formed and planted some seeds. IG (@indie.seattle.hospitality)

When choosing where to spend your dining dollars: please keep small, independently owned properties in mind. They are what keep Seattle interesting and unique.  As they say: ‘you don’t know what you’ve got till it’s gone.’ Happy Birthday to our little train that keeps on chugging, despite global pandemics and the like. Thank you to our amazing guests for your support.

And thank you to our people - past and present - for your immeasurable contributions. You are the reason. Let’s go year eight…

The Landscape of Restaurants...

Having been in this business for 30 + years, I would say I have a pretty good grasp of restaurant trends. However, what’s happening now is of note…and it’s not something I have seen before. Even in the 2008 crash (I was living in New York City at that point) I still saw people going out regularly in all sectors of dining.

I am hearing from colleagues near and far about restaurants being slower. Strikingly, painfully slower. These comments started circulating back in October and have continued pretty consistently since then. It could be all manner of factors…the state of the world, economics, seasonality. Who knows? What I do know is that it’s harder for restaurants right now.

Using Copine as an example: we shoot for about 50 guests per night and have not had issue with hitting that number since we re-opened in late 2021. (Last year was pretty irregular…James Beard brings a different business level and set of circumstances. It was just always busy.) But not quite halfway through 2024…it’s quieter than I have seen before. We get to 50 some nights…but it’s a slow build to get there. On top of that…we have a full crew that we pay quite well. They work hard, are loyal and are pushed each week to be better than the last. So that’s the gravy…that’s the part that makes sense. Making a career in hospitality desirable.

When I look at something like renewing a lease I think you can’t keep making change in this industry unless you stay in the industry. But is that doable? Is it going to become too stressful? I don’t know. I guess the next couple of years will help us decide…

No Surprises

I wanted to address something that appears to be an easily fixed problem for a very small group of our diners: everything you need to know before dining with us appears on our website and is visible on our menu before ordering.

There are no surprises as to costs or dishes we are serving. This restaurant is inherently French technique driven and we write a new menu every week. These are posted on Sundays so that there is ample time to change your plans if our offerings are not quite what you are looking for. On top of that, we accommodate an extraordinary amount of dietary restrictions to the best of our ability.

I mention this for the few diners that take issue with what we are serving on any given evening or the costs associated with providing that experience. All of these things are spelled out in the FAQ section of our website. Prices for everything are rising, as you can tell by a trip to any grocery store. Our choice here at Copine is not to add line item service charges to a diner’s check. Instead, we take 2% of our total food sales every night and add that directly into our cook’s paychecks. Seattle is an expensive city and we want our culinary team to thrive both professionally and financially.

As my husband’s father says : “you don’t go to McDonald’s and expect Burger King.” Everything is not for everybody…and that’s okay. However, life is full of choices we make: and some of those are to try new things. Managing expectations is a shared responsibility.

Let's go Seattle!!

Hi friends! Extending huge congrats to the nods for the James Beard Awards! A great group of Seattle folks are on the long list…support them! This attention brings all kinds of benefits…and a different sort of self imposed pressure. Remember to be kind and know that the restaurant business is hard; remind your local faves that they rock. And that - at the end of the day - they are all already winners…

Best of luck…we are rooting for all of you!

Jill and Shaun

Happy New Year!

Thank you to all of you lovely people that have supported us over the past year…2023 has been full of change, re-focusing, challenges and renewal. We would not be here without the support of our guests and our team. Looking forward to what 2024 has to offer…we hope it brings good things for you and yours!

Best,

Jill and Shaun

Thierry

I am having a hard time wrapping my brain around the fact that we have lost a friend and mentor. Thierry Rautureau was a gem of a human. Kind, talented, patient, smart, understanding; all the things, as they say. When Shaun and I moved here in 2010, Thierry hired me as his opening manager at Luc. We had a lot of the same culinary acquaintances in common and hit it off right away. I can’t tell you how lucky I was to have him and Kathy as my first employers in Seattle. They welcomed me with open arms and treated me like family. I still have the lovely notes they sent me when I moved on from Luc.

While Shaun and I were setting up Copine, Thierry spent countless hours over a good meal or glass of wine (or a Lucatini) offering us advice and support; it really meant so much to us. He was a shrewd businessman and honestly could not have been more generous with his time. And the beauty of him is that he was like that to everyone. He did so much to improve the lives of the people around him.

About 2 months ago we asked them to join us for a quiet dinner to be able to catch up. The pandemic, scheduling and then his illness had prevented us from getting together sooner. I have never been more grateful to have spent an evening with anyone. His positivity was just unmatched. They were getting ready to take another trip and he was embracing every moment of life. The stories and laughter are something I will hold close to me forever.

We miss you. Thank you, Thierry. For all of it.

October 2023

Well, hello October!

I am pleased to say that after much hard work (thank you BOH team) and patience to find the right fit(s) we have completed our kitchen staffing. (Pause for applause.)

The fall is always interesting for us; it’s very busy up until mid-September and then usually a slight lull until after Halloween. We had the pleasure recently of hosting the inaugural “Around the Table” dining series with The James Beard Foundation and Capital One. This dinner highlighted Shaun’s journey as a chef and featured a menu of dishes that were significant in his career and his growth as a cook. Thank you to all who came out for the night…

Stay tuned for our Thanksgiving Takeaway Menu for this year…pick-ups will be November 22nd.

I hope autumn is treating everyone well-we look forward to welcoming you soon!