Fine food, delicious drink, classic character!
As you walk through the custom-made copper door, you immediately feel a vibe and energy that lifts your spirits.High ceilings with exposed timber trusses and architectural forged steel detail help create a feeling of grandness that is well put together.Handsome lighting showcases large-scale, hand-painted, original art featuring views of local farms that beautify the expansive walls.Boasting ample space, the restaurant has over 125 seats in the dining room, two private dining rooms that seat 20-and 40-person parties, and a large, inviting bar and lounge.Elegant transom windows look west toward a gorgeously landscaped outdoor stone terrace, which will welcome diners throughout the warmer months.The genesis for Copper Door came about several years ago when Tom Boucher (CEO/owner of Great NH Restaurants) and his wife Dana were traveling. Tom’s position as a board member with the National Restaurant Association has enabled them to dine at some of the finest and most popular restaurants across the country.Over the years, they have admired a handful of restaurants that have been able to capture the combination of a classy, high-end restaurant without the usual stuffiness associated with it. It has been their dream to open and own a restaurant that would rival those in the big cities and this past December, that dream became reality.”Approachable New American and Upscale Comfort Foods” is how we describe our Executive Chef Zack Martineau’s culinary creations.Guests at the Copper Door enjoy a wide-ranging, exciting and inventive combination of tastes featuring local New England seafood, classic-yet-inspired stone oven creations, hand-cut Reserve Premium steaks, unique salads, and house specialties that personify Copper Door’s passion and respect of fine food and classic culinary technique. Reservations are recommended for all parties of all sizes and walk-in guests are welcome.”Come join us at the Copper Door, where we’ve taken all the best fine dining has to offer but left the stale stuffiness behind!” – CEO-Owner, Tom Boucher