— Our Story
Two chefs.
One table.
Marguerite and Daniel met in a cramped Brooklyn kitchen in 2016, working shoulder-to-shoulder through a hundred covers a night. They cooked hard, ate late, and talked — endlessly — about a different kind of restaurant.
One where the menu shifted with the season, not the calendar. Where the farmer who grew the lettuce had a name, and sometimes dropped in for a glass of wine. Where forty seats felt like enough.
In early 2023 they drove south looking for a storefront with good bones and a town that might want them. They found both on South Main Street, in a 1924 brick building that had been a druggist, a dress shop, and — briefly — a taxidermy studio.
They stripped it to the walls, kept the original floor, and opened Copper & Vine in the fall of 2024.
“We wanted a place rooted in community,” Marguerite says. “A room you come back to — for your birthday, for a Tuesday, for whatever the week brought.”
— What We Believe
Three things
we try to do well.
01
Grown Nearby
We source from farms within sixty miles — Brooksville, Dade City, the Hernando sandhills. What's on your plate was walking, swimming, or rooted in the ground days ago, not weeks.
02
Cooked in Season
Our menu shifts as the calendar turns. If tomatoes aren't ready, they aren't on the plate. We trust the soil to tell us what the night should taste like.
03
Left Better
Kitchen scraps go to compost. Oils go to biodiesel. Uniforms are repaired, not replaced. Small things, done consistently, turn into something worth keeping.
— The People
Who you'll meet
Marguerite Ellis
Chef · Co-Owner
Trained in Lyon, made her name at a two-Michelin tasting counter in Brooklyn. Came south looking for soil and a slower tempo.
Daniel Park
Chef · Co-Owner
Third-generation restaurateur from Queens. Runs the line, hand-cuts every steak, and has never missed a Sunday brunch.
Isabela Reyes
Beverage Director
Sommelier by training, cocktail obsessive by nature. Curates a list that leans toward small producers and unexpected bottles.
If you've read this far, you'd probably like the food.
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