![]() ![]() Located off our main dining room, the 40 East Room will allow your guests to enjoy one another in a semi-private setting while still being able to enjoy the social feel of the restaurant. We look forward to hosting your private dinner, business meeting, or special occasion in one of our two stylish and inviting rooms. The menu offers a wide ranging, exciting and inventive combination of tastes featuring local sources, 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 & respect of fine food and classic culinary technique. Elegant transom windows look west toward a gorgeously landscaped Outdoor Dining Garden Terrace, which welcomes diners throughout the warm summer months. You’ll find comfort in the ample space with over 125 seats in the Dining Room, one private dining room that seats 20, a semi-private dining room that seats 40, and a large, inviting bar and lounge. The beautifully crafted architecture, hand-painted original artwork, and handsome lighting, creates a feeling of grandness that is well put together. And to finish? White chocolate bread pudding with walnut praline sauce or bananas Foster or buttery, silky profiteroles.Walk through the custom-made copper door and immediately feel a vibe and energy that lifts your spirits. ![]() Lamb rib chops Périgueux claim a noble place at the table. Southern Louisiana citrus elevates satsuma-glazed roast duck. Barber typically incorporates sugarcane molasses - as opposed to its Appalachian cousin, sorghum - into dishes such as a beef filet topped with pork belly. The chef infuses dishes with Southern and Appalachian elements, but it’s his love for Louisiana that enlivens the table: fresh oysters Bienville, crawfish crepes with tasso cream, Brie en croûte with Ponchatoula strawberries. Past wine dinners have featured braised celery salad, buttery and infused with a hint of sweet paprika and pecans, all under a spunsugar dome - a nod to the New Orleans Saints’ Superdome back in Barber’s hometown. But when it’s time to dine, it’s hard to resist a bottle from the restaurant’s 200-pluslabel wine cellar that was created and is maintained by Advanced Sommelier Nick Demos and in-house wine steward David Wood.ĭemos also hosts quarterly five-course dinners that pair flavors of New Orleans with pours from around the world. Guests may begin with a scratch-made cocktail or a craft beer. After a nine-year stint in the Air Force as a bombardier, Barber went to culinary school and earned his kitchen stripes in fine dining in and around New Orleans, first at the Westin Canal Place near the French Quarter and later at the Petroleum Club.īarber not only brought his cooking skills to Clay County, but he also brought his hammer.Ĭoincidentally, Barber was trying to establish a restaurant in an old Atlanta filling station - while also working in sales for BellSouth - when a friend’s interior design customers mentioned that they owned a service station in North Carolina just waiting to be transformed into a restaurant.ĭining at The Copper Door is more than just “fine” - it’s an experience. The backstory, and success, of The Copper Door shouldn’t come as a surprise.īorn in Memphis, Barber grew up in New Orleans, where his culinary journey began casually, cooking at a small café in a pre-Food Network New Orleans - about the time a young Emeril Lagasse was starting out. Otherwise, nothing in the restaurant hints at the fact that this space was once occupied by cans of STP and vending machines full of Nabs. Molten glass artwork by local artist David Goldhagen shares space with oil paintings of irises by Barber’s mother, Ruby, and a nostalgic oval metal sign sporting the friendly Sinclair dinosaur adorns one wall. An oversize, two-sided stone fireplace occupies much of the main dining room. The canopied pull-through where travelers once gassed up was transformed into The Copper Door’s entrance the service station mechanic’s lift was concealed under a new bar floor. The result was a series of dining spaces reminiscent of a maisonette turned café like those back in New Orleans, where Barber grew up. ![]() ![]() The restaurant opened in 2007 and, two years later, expanded into the adjacent Wallace Crawford’s Sinclair Service Station. Later that year, he began converting the former Jack Woods Gulf Service Station into The Copper Door, a fine-dining destination with a New Orleans vibe. Situated in the shadow of Piney Mountain and just north of the Georgia state line, Hayesville may not be the largest dot on the map, but fans of fine dining have come knocking thanks to Chef Dennis Barber’s Copper Door. ![]()
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