Ms. Karen and I had planned to visit Bisbee months ago in early 2023, but things happened and we couldn’t make it. At that time, she asked me to make a reservation at a new restaurant she had just heard of called the Copper Pig in the Warren District just south of Old Bisbee.
I made the reservation and then had to cancel it when we canceled our initial Bisbee plans. Fast forward to September 2023, and we are off on another Bisbee adventure, first to visit Camp Naco and see how its restoration is coming, And also to visit the John Slaughter Ranch east of Douglas to see what, if any, changes were made because of the development of the new Border Wall.
In planning this trip, I again made a reservation at the Copper Pig, this time by leaving a message that we wanted to dine at 6 pm. The next day, I got a phone message from Heather, the owner of the Copper Pig saying she assumed that my reservation was for two, but if not, please let her know. Also, she reminded me that the Copper Pig is strictly BYOB, and if we want wine or beer, we would have to bring our own. Great! That would cut down on the bill considerably.
Between the time I made Copper Pig reservations and the time we left for Bisbee, Ms. Karen changed our plans again slightly by inviting Mike Foster, the guy who supplies us with fascinating nature videos for our website, to join us for dinner. He replied to her email that yes, he would like to join us. And in answer to her query about what kind of wine he would like, red or white, he said: “Red, please”. So of course, Ms. Karen brought both white and red wines to the Copper Pig. I called Heather back and left a message that there would be one more to join us for dinner.
We timed our stay in Bibee to match the days the Copper Pig is open, which are: Sunday through Wednesday 5 pm to 8 pm.
With a bag full of red and white wine in hand, we arrived just at 6 pm and were immediately seated. From the outside, the Copper Pig building appears small and inside, there couldn’t be more than a dozen tables. Our server for the evening approached our table and asked if he could open our wine bottles. We of course assented. He did it with a certain flare, which we appreciated. I asked for his name and he replied, “My name is Daryl”. Daryl turned out to be one of the very best waiters we have ever experienced. Efficient, communicative, funny, and added much to our meal that evening.
Menus were on our table when we were seated, but we could also peruse the specials of the day on a large blackboard placed in the back of the restaurant near the kitchen.
For our collective appetizer, I ordered Shrimp Gambas, which was Spanish-style garlic shrimp & eggplant toast ($12). Daryl brought it out in short order and served it to the three of us. It was excellent!
Then it was time to order dinner. Ms. Karen ordered their New Orleans Jambalaya which included sautéed shrimp, chicken, and house-made andouille sausage in a spicy cajun sauce served with rice ($20).
Ms. Karen here for her two cents. The Jambalaya sauce was not like any I have had in New Orleans. it was WAY better. Now, I can’t tell you whether the Copper Pig has jazzed theirs up or if New Orleans just serves so much of it that they really have lost their touch. But, I can tell you that this was the best I have ever had. Sorry, we missed the picture.
I am sure that the Sauce made ALL the difference here. Thick and rich with flavors. I only wish I had not left the leftovers in the fridge at our Guest House, The Greenway Manor, which is the historic home of John Greenway of the Queen Mine fame. Good excuse to go back to Bisbee soon.
Mike ordered Chicken & Shrimp Saute with garlic, shallots, tomato, feta, greek olives and fresh marjoram ($21).
I ordered off the big blackboard. I asked Daryl what would be his choice between the Chicken Scalopini with Sautéed with garlic served angel hair pasta & a jalapeño vodka sauce ($21) and the special Lamb Shank. He replied that while the Chicken Scallopini is excellent, his choice would be the Lamb Shank. So Lamb Shank it was ($28).
What we were served was indeed a feast. Daryl poured our wines, and we dined in style. Our dinners were, by all accounts, excellent. Mike finished his dinner, but Ms. Karen and I took some back to our room for another day. The portions were more than plentiful.
The Copper Pig is a collaboration between Chef Chris Dangerfield and his partner Heather Reddon. At dinner that night, we had the pleasure of meeting Heather who welcomed us heartily.
All in all, the Copper Pig serves up excellent dinners, perhaps only second to the fabulous meal Ms. Karen and I enjoyed in Winslow at La Posada’s Turquoise Room earlier this year. We rate Copper Pig Five Saguaros, best of the best. Right up there with Bisbee’s famous Cafe Roka which is open on the days Copper Pig isn’t. So if you are going to Bisbee for two nights, you can dine at both and really knock yourself out.
Copper Pig
412 Arizona St Bisbee, Arizona 85603
520.432.9970
