The Copper Hen Cakery & Kitchen
Dessert comes first at Eat Street’s farmhouse
Food isn’t the only thing that’s farm-to-table at the Copper Hen Cakery & Kitchen. Dark wood beams and old-fashioned wallpaper create a dining room reminiscent of a country abode. Entrées are served in miniature cast-iron skillets, and there’s no shortage of Mason jars. Husband-wife duo Chris and Danielle Bjorling have created an atmosphere that’s as comfortable as it is charming.
Following the recipe for success of Lowertown’s Buttered Tin, which opened last summer, the also-Kickstarter-funded Copper Hen brings together baked goods and hearty dishes. A menu of cheese, charcuterie, sandwiches, and small plates is carefully lettered on chalkboards behind the counter, and it contains some unexpected hits: Pizza covered in sweet figs and salty goat cheese has a chewy crust with a little tang, and a burger on a buttery, toasted brioche bun explodes with juice and housemade Cheez Whiz. The accompanying “smashed potato fries” come neither smashed nor fried, but are tasty enough to overlook the misnomer.
Copper Hen began with Danielle’s knack for baking, so first and foremost, desserts rule the roost. Cupcakes—even gluten-free ones—are light and fluffy, topped with just a dollop of not-too-sweet buttercream. Plate-size chocolate-chip cookies flirt with the subtle nuttiness of brown butter. And homemade ice-cream sandwiches are big enough to share, leaving those who have indulged with the slightly sticky fingers that are the hallmark of summer enjoyed to its fullest.
2515 Nicollet Ave., Mpls., 612-872-2221, copperhenkitchen.com