The goal of The Copper Door Kitchen is to present a fresh, clean farm-to-table menu.
Much like our taste in beer, we enjoy going local! We are committed to using only locally sourced produce and meat from farmers in Washington.
As for the food itself, Executive Chef Nathan Burns describes the food very beer-centric. “My vision is to have our love of craft beer reflect in the quality and detail of our menu”.
Expectations of our menu: A barbecue-rich menu with various smoked meats from The Copper Door Smokehouse and a selection of rotating entrees, including vegetarian and vegan options. Our true focus is shareable starters and small plates, because much like great beer, great food should also be shared!
The Copper Door Kitchen is estimated to launch this fall.
Nathan grew up in Southern Illinois surrounded by southern hospitality, comfort food, and a fantastic craft beer scene that emerged there in the early 90’s. “When I was a child, I fell in love with cooking; My mother always made sure that I was involved in every meal that she made, even if it was just stirring the gravy. As I grew older, my pallet began to really develop and my love of food and craft beer flourished.” He cut his teeth in the industry working his way up from a dishwasher to line cook to server and bar tender. After taking a job at Bigelo’s Bistro in Edwardsville, Illinois he fell in love with the kitchen and decided to peruse cooking a career. “Working under Chef Jeff Thomas and Mark Pruitt taught me a lot about self-discipline, accountability, and how to really appreciate food.” Nathan moved to Tacoma in 2016 and found him sitting at the bar of The Copper Door.
“After talking to Craig and Kate at the bar, I knew I was home.” After a year of working at The Copper Door, Nathan moves out from behind bar and into the TCD kitchen as our Executive Chef.