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Open Tuesday to Sunday (503) 555-0142 418 Copper Lane Walk-ins welcome at the bar
Copper Lane Kitchen
(503) 555-0142 418 Copper Lane, Hollis Park Write to us
Book a table

Main Street components

All 55 components plus base, in manifest order and in every state. Contracts live in each folder and in DESIGN.md.

Three verticals, one system

Preset

Kitchen is the default: terracotta buttons, olive accents, the deep olive band. A preset changes only the accent group (buttons, links, accent, focus, the awning and the band); type, radii and surfaces stay put. Pick clinic or trades to repaint the page and see a sample business for that vertical.

Fernway Physiotherapy

Physio and sports massage on Birch Row. Teal buttons, sage accents, the same cream paper and 10px corners.

Book an assessment (503) 555-0163

  • Initial assessment

    $140

    60 minutes

    History, tests and a plan you take home in writing.

  • Follow-up visit

    $105

    45 minutes

    Treatment and progress check with the same physio.

Ana Ruiz, PT

Physiotherapist

  • Running injuries
  • Knees
  • Back pain

Treats runners and desk-bound backs. Fluent in Spanish.

Monday to Thursday

Book with Ana
Open Tuesday to Sunday

Same-week appointments most weeks. Free parking on Birch Row.

Halvorsen Plumbing and Heating

Licensed plumbers for the east side. Safety yellow fills with charcoal text, charcoal bands, never yellow text.

Get a fixed quote 24-hour line

  • Call-out and first hour

    $135

    1 hour on site

    Diagnosis and most small repairs. Parts at cost.

  • Water heater install

    from$1,650

    Half a day

    Removal of the old tank, permit and haul-away included.

  • CCB 204517Licensed in Oregon
  • Insured$2M liability
  • Fixed quotesBefore we start work
Open Tuesday to Sunday

Emergency line answered 24 hours, every day.

Jump to a component

Base

components/base/

Display, 40 to 72

Title, 30 to 44

Headline, 22 to 28

Card title, 21

Lede, 19. Kitchen closes at 9:30. Walk-ins welcome at the bar.

Body, 17. The menu changes on Thursdays and the bread is baked here every morning.

Meta, 15. Updated Thursday at noon.

Caption, 13. Tags, labels and figure notes; never a paragraph.

Tabular figures: $7, $13, $29, $136

Sections and bands

components/section/

A kraft section with a split

The header sits in five columns, the content in seven. Under 960px they stack.

The band, once per page

Book a table

Buttons

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Book a table Call (503) 555-0142 See the menu

Badges and tags

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Seats tonight Two tables left Fully booked New this week Bar seats only Chef's pick
  • V
  • GF
  • 3 hours
  • Saturdays

Announcement bar

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Thanksgiving, Nov 26: one seating at 2 pm, four courses, $72. Reserve a seat

Nav

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Open Tuesday to Sunday (503) 555-0142 418 Copper Lane Walk-ins welcome at the bar
Copper Lane Kitchen
(503) 555-0142 418 Copper Lane, Hollis Park Write to us
Book a table

Breadcrumbs

components/breadcrumbs/

Hero

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Supper on Copper Lane, six nights a week

A neighborhood bistro cooking over wood and from twelve nearby farms. The menu changes on Thursdays; the bread is baked here every morning.

Book a table Call (503) 555-0142

Section header

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What's cooking this week

The menu changes on Thursdays. Here is a taste of it; the full menu has prices and dietary marks.

See the full menu

Private dining in the back room

Up to 24 guests, one long table, a menu we plan with you.

Hours table and open-now

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Open Tuesday to Sunday

States the script sets

Open now until 9:30 pm Closing soon at 9:30 pm Closed now opens Tue 5 pm Large for the today card

Closed Thanksgiving Day and Dec 24 to 26. The today card is in the hero example above.

Compact table, Friday marked as today

Opening hours, compact example
MondayTodayClosed
TuesdayToday5:00 to 9:30 pm
WednesdayToday5:00 to 9:30 pm
ThursdayToday5:00 to 9:30 pm
FridayToday5:00 to 10:30 pm
SaturdayToday5:00 to 10:30 pm
SundayToday10 am to 2 pm, 5 to 9 pm

Contact strip

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Action bar

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Cards

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Gift cards

Any amount from $25, printed at the host stand or sent by email the same day.

Ask for one

Bento (noticeboard)

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  • From Thursday, Nov 12

    Dungeness crab is back

    Whole crab with brown butter and grilled bread, $42, while Tidewater has it. Usually through January.

    See the menu

  • Every Tuesday

    Tuesday supper, three courses for $38

    A short set menu, the same price all night. Tables of up to six.

    Book a Tuesday

Features

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  • Cooked over oak

    The grill is lit at 3 pm and burns oak from a mill in Estacada. Steak, fish and most vegetables see it.

  • Allergies taken seriously

    Every dish is marked. Tell us when you book and the kitchen plans around it before you sit down.

Rows

  • Kids welcome

    High chairs, a short kids' menu and crayons. Best before 7 pm.

  • Dogs on the patio

    Water bowls by the door, May to September.

Menu list

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Bread and small plates

Good for sharing. The bread is baked here every morning.

  • House sourdough$7

    Cultured butter, flaky salt. V

  • Marinated olives$6

    Orange peel, fennel seed, chili. VG GF

  • Charred shishito peppers$9

    Lime, smoked salt. VG GF

Tonight only

Special and sold-out states.

  • Dungeness crabNew this week$42

    Brown butter, grilled bread. GF

  • Bone-in pork chopSold out tonight$34

    Mustard greens, cider jus. GF

V
Vegetarian
VG
Vegan
GF
Made without gluten
N
Contains nuts

Price list

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  • Sourdough from scratch

    $95

    3 hoursSaturdays, 10 am

    Mix, shape and bake with June. You leave with a loaf, a jar of starter and the schedule we use.

    Book a seat

  • Party trays

    from$85

    Serves 1048 hours' notice

    Roast vegetables, grilled chicken or a cheese board with our bread. Price rises with the protein.

    Order a tray

Pricing

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Family-style supper

Big plates down the table, passed around. The easy choice for birthdays.

$65per guest

  • Bread, three shared starters, two mains, dessert
  • 10 to 24 guests
Ask about a date

Chef's tasting

House pick

Six courses Mara writes for your group after a call about what you like.

$95per guest

  • Six courses and bread
  • 8 to 20 guests
Plan a tasting

Wine pairing $45 per guest

Offer banner

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Booking panel

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Request a table

1 How many guests?
2 Pick a day
3 Pick a time

Location card

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418 Copper Lane

Hollis Park, Portland, OR 97214. On the corner of Alder Street, across from Hollis Park.

Transit
Line 14 stops at Hollis and Alder, a two-minute walk north.
Parking
Free lot behind us after 5 pm, entrance on Alder Street. Street parking is metered until 7.
Entrance
Step-free door on Copper Lane. Accessible restroom on the main floor.
Get directions Call

Review card

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The server knew which dishes my daughter could eat before we sat down, because I had mentioned it on the phone a week before.

From a guest note, October 2026

Testimonial

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We opened with 22 seats and one rule: cook what the farms bring on Monday. Eleven years later the room is bigger and the rule is the same.

Mara OkaforChef and co-owner

Practitioner card

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June Albrecht

Pastry and bread

  • Sourdough
  • Laminated doughs
  • Pies

Runs the bread program and teaches the Saturday class. Ask her about the starter.

Bakes Tuesday to Sunday, from 5 am

Join her bread class
components/gallery/
  • House sourdoughOut of the oven at 6:40 every morning
  • Delicata squash soupOn the menu until the squash runs out
  • Steelhead with clamsFrom Tidewater, landed Tuesday
  • Olive oil cakeJune bakes two a night

Trust row

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  • InspectedCounty health inspection passed, September 2026
  • Since 2014Same corner, same owners
  • Step-freeLevel entrance and an accessible restroom
  • Allergen trainedEvery server, every season

Stats (facts row)

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  • 46seats inside, plus 16 on the patio from May to September
  • 2014the year we opened on Copper Lane
  • 6nights a week, Tuesday to Sunday
  • 12farms and makers on this week's menu

Logo row

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FAQ

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Do you take walk-ins?

Yes. The ten bar seats are kept for walk-ins every night, and we seat the dining room from the door when there is room. Fridays after 7 are the hardest.

Can you handle allergies?

Tell us when you book or when you sit down. Every dish on the menu is marked, and the kitchen can change most of them. We are not a nut-free or gluten-free kitchen.

CTA

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A table tonight, or Sunday brunch

Book online in a minute, or call the host stand from 3 pm. Walk-ins are welcome at the bar.

Book a tableCall (503) 555-0142
components/footer/

Sidebar nav

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Prose

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Every Monday at nine, Mara calls four farms. By ten she knows what is coming on Wednesday, and by noon the first draft of Thursday's menu is on the board by the pass.

What stays on

Three dishes never change: the half chicken, the burger at the bar and the sourdough. Everything else follows the farms.

  • The chicken, because people plan their week around it.
  • The burger, because the bar needs one.

If the squash is good, it's on. If it isn't, it waits a week.

Mara Okafor, chef

Callout

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Chef's note

The chicken takes 35 minutes. Order it with your starters and it lands when you're ready.

Parking after 5

The lot behind us is free in the evening. Enter from Alder Street.

Contains nuts

The dukkah and the burrata both use nuts. Ask for them without.

Not a nut-free kitchen

We handle tree nuts and peanuts every day. Call us before booking if an allergy is severe.

Table of contents

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Byline

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Mara Okafor, chef and co-owner6 minute read

Timeline

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  1. 2014

    22 seats and a wood grill

    Mara and Dev open in a former hardware store on Copper Lane.

  2. 2019

    The back room

    The storeroom becomes a private dining room for 24.

  3. 2026

    A bigger kitchen

    A second oven means bread for the neighborhood, not just the dining room.

Forms

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Add the rest of the address, like [email protected].

Allergies, a celebration, a high chair: anything that helps us set the table.

We reply within one working day.

Switch

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Choice cards

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Where would you like to sit?

Search field

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File drop

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  • rehearsal-dinner-brief.pdf240 KB

Too big

venue-photos.zip is 48 MBFiles can be up to 10 MB. Send a link in the message instead.

Newsletter

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The Thursday menu, by email

One short email when the menu changes, with the week's specials and any seats left at the bread class.

Thursdays only. Unsubscribe from any email.

You're on the list. The next menu arrives Thursday at noon.

Sent state

You're on the list. The next menu arrives Thursday at noon.

Tables

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Which room fits your group
RoomGuestsPrivateMinimum
The long table10 to 14No$650
The back room12 to 24Yes$1,200
Whole restaurant40 to 62Yes$4,800

Description list

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Payment
All cards and tap to pay. We split checks up to four ways.
Last seating
9:00 pm, or 10:00 pm on Friday and Saturday.
Service
A 20% service charge is on every check and is shared with the kitchen. No tip line.

Pagination

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Avatar

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TM DR MO JA
  • MO
  • TM
  • JA

Alert

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Closed Monday, Nov 23

The kitchen is at a farm dinner. We're open again Tuesday at 5.

Request sent

We'll text (503) 555-0187 to confirm within the hour.

Only the bar is free at 7

Pick another time for a table, or take two bar seats.

Toast

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Static example

Address copied: 418 Copper Lane

Dialog

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Cancel Tuesday at 7?

Your table for 4 on Tue, Nov 10 will be released to the waitlist. There's no charge for cancelling.

Tooltip

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Most mains are Made without gluten. Our kitchen bakes with wheat every day, so we can't promise zero traces. and can be made dairy-free.

Empty state

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No classes left this month

December dates go up on Nov 20. Get the Thursday email and you'll hear first.

Get the emailSee catering

Skeleton

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Loading this week's menu

Progress

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Bread class, Sat Nov 146 of 8 seats taken

6 of 8
  1. Table chosen
  2. Your details
  3. Confirmed by text

Chart

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Guests by night, October averageTuesday and Wednesday are the quiet nights. Friday and Saturday book up by Wednesday.
58Tue64Wed81Thu118Fri126Sat97Sun
  • Usually a table at short notice
  • Book two days ahead
Show the numbers
Average guests per night, October
NightGuests
Tue58
Wed64
Thu81
Fri118
Sat126
Sun97
Produce from within 50 milesShare of what we buy, by month, last year. Summer is easy; winter is roots, grains and preserves.
38%Jan44%Mar61%May78%Jul82%Sep57%Nov
Show the numbers
Share of produce from within 50 miles
MonthShare
Jan38%
Mar44%
May61%
Jul78%
Sep82%
Nov57%
Where this week's produce comes fromBy what we paid, week of November 2.
64%local
  • Within 50 miles64%
  • Rest of Oregon18%
  • Washington10%
  • California6%
  • Further away2%

Sequential ramp

Diverging ramp

Preset switcher

components/preset-switcher/
Preset

Part of the Design Systems Library