Willow Glen stepped up its culinary game with the opening of Copita Willow Glen, a 6,300-square foot tiled shrine to street tacos and agave-based spirits. The San Jose neighborhood had previously attracted notice from local culinary stars like Jim Stump and Anthony “AJ” Jimenez, who brought The Table and Braise, respectively, to Lincoln Avenue. The arrival of cookbook author, TV personality and Sausalito restaurateur Joanne Wier to the mix, however, is a game changer.
The restaurant quietly opened its iron gates last weekend, serving drinks and two types of tacos. It then rolled out the full menu for its official opening on Monday, October 30. The highly anticipated venue—two years in the making due to permitting and construction supply chain issues—drew a line of early adopters prior to its 5pm opening.
Copita takes Willow Glen culinary experience—literally—to a new level with an expansive second-story open air terrace overlooking the busiest intersection of one of Silicon Valley’s best preserved main streets. Towering over single-story historical storefronts, the new Republic Urban Properties building introduces a bit of Santana Row-flash to the once-sleepy neighborhood district. It’s the best view in town, perfect for fireside margarita sipping.
Wier flew in from a cooking event in Sicily and was on hand to greet diners on Monday. Chef Azari Cuena-Maitret held down the kitchen. And Derek Schuette, a veteran of Alexander’s Steakhouse from the glory days when it earned its first Michelin star, stepped into the general manager’s shoes.
The heated upstairs deck serves a variety of small plate Mexican classics with modern twists with lounge style seating, while the downstairs dining room offers a more classic dining experience. Bars on both levels craft colorfully garnished cocktails.
Copita is opens at 5pm seven days a week and seats diners until 9pm, except for Friday and Saturday, when the doors remain open until 10pm. Reservations are not currently being accepted.
Copita Willow Glen
1098 Lincoln Avenue, San Jose
