The Copa, Hayden

The Copa’s hand-crafted menu explodes with down-home cooking from spaghetti and meatballs in red sauce to macaroni noodles submerged in four golden cheeses and truffle oil. The chefs also dip halibut in a microbrew batter and tempura-batter clusters of avocado, cashews, and pepper jack cheese. Pops of color in the dishes, such as red pepper alfredo slathered onto butternut squash raviolis, reflect the vibrant dining room with orange- and yellow-hued walls, blue tablecloths, and a glow from the fireplace that illuminates people roasting chestnuts from nearby couches.