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Copper Kitchen menu

Copper Kitchen is the third outing (fourth if you count the short lived Plum alley) from the Copper Group – also including downtown’s Copper Onion and Copper Common. Copper Kitchen located in the new central plaza area of Holladay is every bit as good as its downtown sister – classy, elegant, impeccable service and splashes of creativity through a New American menu.

Copper Kitchen dinner menu

The following Copper Kitchen menus are dated April 2018:

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Copper Kitchen dinner menu - snacks, salads, appetizers
Copper Kitchen dinner menu – snacks, salads, appetizers
Copper Kitchen dinner menu - pasta, entrees, sides
Copper Kitchen dinner menu – pasta, entrees, sides

Copper Kitchen lunch menu

Copper Kitchen lunch menu - appetizers, small plates, salads, sandwiches
Copper Kitchen lunch menu – appetizers, small plates, salads, sandwiches
Copper Kitchen lunch menu - entrees, sides
Copper Kitchen lunch menu – entrees, sides

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What are the hours for Copper Kitchen

Monday 11.30 a.m. – 3.00 p.m. | 5-10 p.m.
Tuesday 11.30 a.m. – 3.00 p.m. | 5-10 p.m.
Wednesday 11.30 a.m. – 3.00 p.m. | 5-10 p.m.
Thursday 11.30 a.m. – 3.00 p.m. | 5-10 p.m.
Friday 11.30 a.m. – 3.00 p.m. | 5-10 p.m.
Saturday 10.30 a.m. – 3.00 p.m. | 5-10 p.m.
Sunday 10.30 a.m. – 3.00 p.m. | 5-9 p.m.

What else should I know about Copper Kitchen

Cuisine: American
Don’t miss:
Reservations: Yes
Parking: Shared parking lot in rear
Alcohol: Full bar
Service and atmosphere: Upscale, waiter service

Where is Copper Kitchen located

4640 S 2300 E, Holladay, UT 84117
(385) 237-3159
copperkitchenslc.com

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.