A Unique Wine & Food Experience at Cooper’s Hawk

 A few years ago, I had a wine tasting and dinner with friends at Cooper’s Hawk in Indianapolis. It was my first experience at one of their restaurants and it was a great one. I was recently invited back to check out a contest they were running.

This time I went to the Springfield, Illinois, location. It was larger than I had remembered the other had been. I found a lot had changed with the brand, and all of the changes were positive.

 The tasting was my first clue Cooper’s Hawk has really upped its game. The number of wines they now produce, as well as the variety, rivals the largest wineries in the country. I also found they have invested in some other options, such as sangrias and sparkling wines.

Cooper’s Hawk outsources grapes from around the world. They have a plant for bottling and a winemaker, Emily Wynes, for blending in the Chicago area to create the wines they sell at their nearly 80 locations.

My friend, Amanda, was with me and chose the sweet selections and I chose them to do the contest blind tasting (I actually did quite well on my guesses). Our favorites were the Blood Orange Sparkling Sangria and Cooper’s Hawk Lux Sparkling.

After the tasting, we sat for lunch. Cooper’s Hawk describes their restaurant as “upscale casual.” I think it’s a good description. The atmosphere is welcoming and the menu ranges from flatbreads and burgers to surf & turf.

While Amanda continued with her sangria, I enjoyed a glass of the Mango Dragon Fruit Sangria as we nibbled on a warm pretzel bread and waited for the Roasted Vegetable & Goat Cheese Flatbread. I could have made a meal from that alone, with the roasted grape tomatoes, basil, and pesto, drizzled in balsamic dressing.

We put the flatbread aside (to bring home) when our entrees came. I chose Short Rib Risotto, which I had with a crisp Pinto Gris. It was incredibly good, and the portion was large.

Amanda decided on Surf & Turf. At Cooper’s Hawk, you can choose your meat and fish. She picked the Drunken Shrimp, and the Parmesan Crusted Filet Medallions. It was served with roasted vegetables and loaded mashed potatoes. She loved it all.

We had to pack up part of our lunches because the dessert menu was too good to resist. We shared the Salted Caramel Crème Brulee and the Reese’s Ice Cream Cookie, a made to order warm jumbo cookie with Reese’s peanut butter cup and ice cream.

 

I left Cooper’s Hawk stuffed and more than satisfied with the food and drink. I would definitely recommend going to check both out.

 

 

I was hosted for this experience, but opinions are my own.