Cooked over fire, kept small on purpose

The Copper Fig opened in 2013 with one wood-fired oven and forty-eight seats — and we've never seen a reason to change either number.

Every plate starts with what's in season at the market that morning. No freezers, no shortcuts, no menu that looks the same in July as it does in December.

We're not trying to be everywhere. We're trying to be the place you actually want to come back to.