City Paper visits Northern Liberties’ Copper Bistro and finds the kitchen a bit hit or miss but with much potential.
Many of the menu’s boldest assertions are executed with a gentle touch, like the seared duck. Slices of breast meat, served medium-rare, are fanned around a mound of fregola sarda, pudgy dots of pasta that are the Italian cousin to Israeli couscous. The duck, mild and juicy, is flavored primarily by a reduction of caramelized cherries. Yet the star of this dish is actually the pasta, cooked to creaminess and embedded with salty, gooey duck confit.