Coperta starts serving lunch in Uptown tomorrow

Just a little more than two months after Coperta opened its doors for dinner, the Italian-American restaurant is ready to start serving lunch.

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Bread served with local tomatoes, olives, marinated peppers, celery pugliese, pesto garganico and Sienese peppers during lunch at Coperta,  400 E. 20th Ave. (Ashley Dean/Denverite)

Bread served with local tomatoes, olives, marinated peppers, celery pugliese, pesto garganico and Sienese peppers during lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Just a little more than two months after Coperta opened its doors for dinner at 20th Avenue and Logan Street, the Italian-American restaurant is ready to start serving lunch.

Executive chef Paul C. Reilly (also of Beast + Bottle) said the lunch menu will be a continuation of what they’ve been doing for dinner, “tailoring southern Italian ingredients to more of an American palate and the way we eat lunch here in the United States.”

The menu features antipasti, insalata, panini, pasta and meat dishes and sides. To drink, they have a selection of 14 varieties of win, coffee drinks, soft rinks and cocktails.

Lunch hours will be 11 a.m. to 2 p.m. Monday through Friday. Coperta’s walk-up kiosk, which is already operating during dinner hours, will start serving during lunch, too. Reilly says pastries are coming soon.

Dinner hours are 5-9:30 p.m. Sunday through Thursday and 5-10:30 p.m. Friday and Saturday.

Take a look at what Coperta has to offer:

Roman-style fried artichokes
Roman-style fried artichokes served for lunch at Coperta,  400 E. 20th Ave.  (Ashley Dean/Denverite)

Roman-style fried artichokes served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Panini

Quattrochévre, mozzarella, provolone, parmesean
Caponata: eggplant, pine nuts, arugula, chévre
Pizzaiolo: chicken, pepperoni, roasted tomato, mozzarela
Coperta: prosciotto, pickled peppers, arugula, provolone

My favorite: the Coperta.

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From front: Pizzaiolo, quattro and caponata panini served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Pollo all diavolo

Wood-fired chicken, chili, picante oil.

The pollo allo diavolo served for lunch at Coperta,  400 E. 20th Ave.  (Ashley Dean/Denverite)

The pollo allo diavolo served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Orecchiette, sausage, broccoli rabe
Orecheiette, sausage and broccoli rave served for lunch at Coperta, 400 E. 20th Ave.  (Ashley Dean/Denverite)

Orechiette, sausage and broccoli rave served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Insalata de lacinato

Grilled kale, oranges, farm egg, cacio e pepe dressing

Insalata de lacinato served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Insalata de lacinato served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Insalata de terra

Bresaola, burrata, beets, walnuts, red wine vinaigrette.

Insalata de terra served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

Insalata de terra served for lunch at Coperta, 400 E. 20th Ave. (Ashley Dean/Denverite)

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