We offer customized Private Dining options ranging from 10 guests at our Chef's Table, full restaurant buyouts for up to 40 as well as standing receptions. Information on our Private Events can be viewed here.
Contact us at 206.258.2467 or firstname.lastname@example.org to discuss your evening.
Here is what some of our guests have to say about their Private Dining experiences at Copine:
You all did a fantastic job. It was flat out flawless!
Everyone told us how much they enjoyed the evening. Here are some of the comments from the people who wrote to us:
“It really was an exquisite party. The ambiance, food, service, conversations - everything was really special.”
“The setting, the guests, the conversations, libations, and oh what a feast! Copine is impressive. Our server came over when we were seated, and assured me that no hazelnuts were “harmed” in the production. Wow."
“Copine seems to have such a reverence for food, yet down-to-earth joviality.”
“The food and service were superb. Copine should have a star.”
We agree with all of them. Thank you for the best dinner ever.
Kate and John
Eight of us wanted to enjoy a special evening around a 50yr old bottle of wine, so we ask Copine to prepare an appropriate dinner for us. It was amazing, we felt the energy of the kitchen while being cared for by an attentive, but not hovering staff. So much fun. The food was excellent, including the special vegetarian preparation for my wife. My opinion, the best chef and kitchen staff in Seattle.
Copine is a culinary and service delight. I hosted a private dinner at the Chef's Table, and it was great. There wasn't a single aspect that wasn't top notch. From the pre-fix menu, to the drinks, to the service, to the FOOD - it was all top notch. Of particular note: a few of the guests didn't care for one of the courses (they didn't like seafood in general) and our waitress noted it - communicated it to the kitchen, and the kitchen whipped up a substitute without being asked. They brought out this supplemental, impromptu course to ensure that those that didn't like seafood would have enough to eat. And that impromptu substitute course was just as amazing as the scallops had been. I have not experienced that level of attention, creativity, and dedication before.