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Copperwood Tavern opened on Oct. 4, 2013, making it Shirlington Village’s first and only Farm to Table restaurant.  With Maggie O’Neill from O’Neill Studios behind the design helm, a quaint “cabin in the woods” was created right outside the hustle and bustle of the Nation’s Capital.

Making a name for themselves with their starter Small Plates, Copperwood Tavern also offers a different type of dining experience with seasonal a la carte proteins and family style sides.  The craft bar program is not to be ignored with 20 craft beers on draft, a number of seasonal specialty cocktails, and 6 flavors of Moonshine.  Yes, we said Moonshine.  Something to note: all syrups and mixes are made in house with local, fresh ingredients.

The restaurant takes their Farm to Table philosophy very seriously by using five local Virginia farms: Smith Meadows, Border Springs Farm, Fields of Athenry, New Frontier Bison, and True Farms, as well as one Pennsylvania farm: Path Valley Farms.  One of Copperwood Tavern’s missions is to spread knowledge about buying local, and to educate their customer on the benefits of Farm to Table dining.

On this note, Copperwood Tavern is hosting a book signing on Tuesday, Nov. 19th from 8pm – 10pm with Forrest Pritchard, Owner of Smith Meadows Farm and author of Gaining Ground.  The event will provide patrons an opportunity to learn more and ask questions about the process behind Farm to Table dining.  Smith Meadows is one of the first “grass finished” farms in the country and has sold at leading farmers’ markets in the Washington, DC area for 15 years.  Currently, Smith Meadows provides Copperwood Tavern with the meat for their short rib and burger sliders, which will be sampled during the signing.

Pritchard’s book Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm was named a “Top Ten Book” by Publishers Weekly, Washingtonian and NPR’s The Splendid TableCopperwood Tavern will be giving away FREE copies to the first 50 guests in attendance.