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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