RESTAURANT REVIEW

Photo Edit By: Litty Samuel

Successful Chef-Owner Bruce Cooper takes an interesting route when it comes to casual American dining with his second restaurant, Cooper’s Brick Oven Wine Bar. With an open kitchen placed in the center of the dining area, customers look on and take a whiff of chefs preparing fresh pizza in the brick oven.

Grab a seat on the side of the restaurant to find yourself immersed in warm natural light from the floor to ceiling windows, which gives you a full glance onto Main Street. Order a slice of one of Cooper’s interesting blends of flavors on a pizza. Try this combination of ham & egg, Benton’s ham, baked egg, spinach, onion, and bourbon maple.

If you’re not so much in the pie mood, try the smoked salmon, which is smoked trout, watercress, cucumber, apple, and lemon-dill aioli. The food is affordable, and filling where lunch and dinner will be served every day. Breakfast will be served on the weekends

LOCATION: 4367 Main Street in Manayunk