If you have recently drove past 40 West 3rd Street in South Boston you might have noticed some construction going on, but that is nothing new. The landscape of South Boston has been rapidly changing with the growth of the Seaport and Fort Point Channel as well as its proximity to downtown Boston. It seems like every day new condos and businesses are popping up and Southie as we know it is becoming more vibrant by the day!
40 West 3rd Street is the former Dahlquist Manufacturing Company (a copper forgery) and soon to be home to Coppersmith, a definitive neighborhood restaurant that is going to completely change the Southie dining scene. Serving global, hand-crafted, social fare this relaxed, yet vintage industrial setting is more than just a restaurant. It is a community hub. A foodie playground. A 3rd space business with a strong focus on social impact and a mission “To make a difference, inspire smiles, and encourage fun.”
Coppersmith located at 40 West 3rd St. in South Boston, MA
Last week I was lucky enough to get invited into the space during the construction phase to get a glimpse of what is to come for our beloved neighborhood and to chat with Travis Talbot, international restaurant developer with the Red Door Hospitality firm, about the vision for Coppersmith and what we can expect once the doors open this June.
I was blown away at the size of the space and grateful to hear their plans to be more than just another restaurant within South Boston. With many Community Impact Partners, plans to work with countless charitable foundations, and the opportunity to provide jobs for many local residents they vow to make a positive impact and be an anchor in the South Boston community.
Coppersmith is unique in that is has many different dining experiences all under one roof. With four functioning kitchens, two being located within permanent food trucks, there will be something to satisfy any palette.
The first thing I noticed upon entering was the pair of 12 ft. glass and aluminum garage doors and the high 22 ft. ceilings that let in plenty of natural light. The main dining room is 1,600 sq ft with 88 communal-style seats and reclaimed wood tables.
The two permanently hard-wired food trucks will be located within the main dining room as well. These trucks will not only offer a rotating menu of globally inspired street food, but will also function as dueling competition kitchens, restaurant pop-ups and house various special events throughout the year. These events will be open to the public with proceeds going towards various charitable organizations.
Coppersmith main dining room
The bar is a whopping 1,100 sq ft. with 59 seats in total. 36 seats are located indoors along a 60 ft. L-shaped mahogany bar with copper detailing. The remaining 23 seats are located on the outdoor covered patio along a floating concrete slab bar. I am loving the fact that a guest can be seated outside and order a drink from the bartender through the window. I know where I want to be sitting this entire summer!
Along the indoor bar will be outlets for guests to charge their electronics – an amenity that I find many restaurants and bars are lacking! Coppersmith has thought of everything to enhance their guests experience.
Coppersmith indoor bar
THE OUTDOOR SPACE:
Coppersmith will have two outdoor dining options.
The street level patio is 1,000 sq ft. with 60 communal-style seats and covered by a steel-framed corrugated aluminum roof. This patio faces Bolton Street and Fort Point Channel.
Their roof deck is 1,200 sq ft. with 80 communal-style seats along with bar height seating and refurbished 37 ft. vintage Airstream trailer that will function as a raw bar. Occasionally it will also feature specialty seasonal cocktails. You will soon find an herb garden up on the roof as well.
Coppersmith roof deck
From 6am – 4pm every day Coppersmith will feature a grab ‘n’ go cafe. With 1,200 sq ft. in space and 38 communal-style seats along with a drink rail and stools that face Bolton Street and the Seaport District, guest will be able to literally grab fresh coffee, tea, sandwiches, salads and juices and get on with their day or stay an socialize or break out the laptop and get some work done.
The cafe space of the restaurant is considered a 3rd space business. A 3rd space is a social surrounding separate from ones 1st space (home) and 2nd space (workplace). With advances in technology and more people working remotely less people are tied down to their desks in an office and are looking for functional spaces that encourage productivity. The cafe at Coppersmith will have an inviting, communal feel and will provide amenities such as outlets to charge electronics and complimentary Wi-Fi offering the highest speed and largest bandwidth in the city.
I work from home and you can guarantee I will be setting up shop regularly in the cafe at Coppersmith.
This space will also be used for private group events.
Executive Chef Chris Henry, previously of the South End Buttery as well as Barbara Lynch Gruppo‘s 9 at Home and Drink, is leading the kitchen and he plans to raise the bar extremely high. His vision of food that is approachable, friendly and as fun as the restaurant concept itself while still using his fine dining techniques and philosophies is sure to not disappoint.
Executive Chef Chris Henry
THE FOOD AND DRINKS:
Coppersmith will be working with local purveyors to highlight seasonal ingredients, or what they call the “localvore” philosophy. There will be strong focus on flavor with global, hand-crafted, social fare
Bar snacks and small plates will range from $6-16. Think house-made beef jerky, confit chicken wings and crispy pork belly.
Salads, sandwiches and entrees ranging from $12-30 with options such as organic half chicken, hand crafted Agnolotti and soft shell crab BLT sandwiches.
‘Butcher Block’ menu items are served family style and can be anything from a Moroccan lamb dinner to a lobster boil. Prices will vary depending on the party size.
All of the options from either food truck will be all under $10! There is even a kids menu.
The bar will have a large list of bottled micro-brews, eclectic and classic wines, diverse tap handles, and cocktails featuring seasonal ingredients.
As I said to Travis during my visit, “This is exactly what South Boston needs!” I have been a local Southie resident for the past 8 years and have been itching for something new and different to come into the neighborhood – I know you have too!! Somewhere that feels like home, with a sense of community, and that is always doing something new and fresh. Coppersmith is that place.
I am looking forward to visiting again as soon as the doors open this June! In the meantime, I want to give a big THANK YOU to Travis Talbot, Red Door Hospitality, General Manager Paul Bruno, Chef Chris Henry and everyone else on the Coppersmith team for giving me a sneak peek into what is sure to be the most exciting addition to the South Boston neighborhood.
To find more information about Coppersmith follow them on Facebook, Twitter and Instagram.
Ownership and Operations:
John Childs, Franklin Ferguson, Travis ‘Tbone’ Talbot
Chris Henry (Formerly with 9 at Home, and Drink of The Barbara Lynch Gruppo)
Paul Bruno (Formerly of The Glynn Hospitality Group)
For More Information Contact:
Red Door Hospitality
Travis [at] reddoorhospitality [dot] com
40 West 3rd Street
South Boston, MA 02127