Seattle Weekly

Shaun McCrain, former chef at the beloved but shuttered Book Bindery, ventured out on his own—and the result is Copine: where the food is contemporary American, rife with seasonal ingredients from the Pacific Northwest, but grounded in French technique. The dishes, while painstakingly composed, never feel overtly precious, likely because they are absolutely stunning both in conception and taste. McCrain had stints with Thomas Keller at Per Se in New York and Michael Mina in San Francisco, and those influences are keenly felt here. The interior is lovely as well, elegant with Japanese-like minimalist touches of natural elements. 

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Seattle Magazine

Former Book Bindery Team Branch out With Copine

The 60-seat Copine (pronounced ko-pin, French for girlfriend or pal), which opened in July at the base of the new, mixed-use Ballard Public Lofts, is exquisite, from the Olson Kundig owner/principal Kirsten R. Murray-designed, center-stage, open kitchen to the soothing, neutral tones of the furniture. Every detail has been carefully curated, down to the tiny fork “stands” that hold McCrain’s ever-changing, innovative amuse-bouche, such as melt-in-your-mouth citrus-cured salmon with roe.

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