Copasetic
Copasetic is American slang for “completely satisfactory,” and that has been the house promise since Omar and Therry opened their vintage-dressed corner of the Eixample in 2013: comfort food, honest recipes, portions that satisfy. The sourcing does quiet work underneath – sourdough from Baluard, organic beef from Pyrenees cooperatives, free-range chicken, organic eggs and fair-trade coffee.
The brunch canon runs from Eggs Benedict, Hemingway and Florentine through crepes, pancakes and organic burgers, with the Greek plate – Cretan cheeses, feta dip, Kalamata olives, Cypriot pita – as the sharing order and a nod to the kitchen’s Hellenic streak. What really sets the place apart is dietary breadth: every crepe and pancake comes gluten-free, lactose-free milk is the default, there’s a vegan bread option, allergen codes sit on every dish and even the beer list carries gluten-free bottles – as complete a gluten-free menu as any in the city.
The rhythm has shifted with the years: brunch is now an afternoon affair, starting at lunchtime and handing over to cocktails – a Bloody Mary with a “secret sauce” among them – as the light goes. The room still fills, so book ahead.