"Coppermill Steakhouse — Excellence in Every Cut Coppermill Steakhouse delivers a dining experience defined by precision, flavor, and true culinary craftsmanship. Every steak—whether the Ribeye, New York Strip, Filet Mignon, or their perfectly seasoned Prime Rib—is cooked to perfection. My medium-well selection arrived exactly as ordered, tender and full of flavor, a testament to the kitchen’s consistency and excellence. The sides and appetizers are equally impressive. The asparagus and broccoli were fresh, vibrant, and expertly prepared, providing the perfect balance to the richness of the steaks. And their steak toppings—especially the sautéed mushrooms—take every bite to another level. From start to finish, Coppermill Steakhouse exceeds expectations. Outstanding food, great service, and a menu that truly honors the art of a great steak. A must-visit for anyone who appreciates quality done right."

"Some good wasnt warm and some food just didn’t meet the price tag. Prime rid thumb down ribeye was ok mushrooms cold brushes spirits were over whelming with add ins and bacon not much sprouts"

"Gerardo was our fabulous server, he completed a wonderful dining experience. We started with the cactus straws they are fantastic! Then a great salad followed by a beautifully cooked steak with the best whipped garlic potatoes I've ever had. The Asparagus should not be missed. Then we finished with their amazing bread pudding! The service was that of a Michelin star restaurant. This was one of the best dining experiences we have ever had."

"An upscale dining experience where you can enjoy very flavorful options. The price is quite high. I made the mistake of paying a ton for some pasta, and my money would've been better spent on a steak. My date enjoyed hers. A solid choice for date night or a special occasion."

"You decide. I ordered the Rockets, bacon wrapped jalapenos stuffed with house made pimento cheese and brisket burnt ends. I tried cutting through them, and the knife cut through the jalapeno, squeezed out the cheese, and stretched the bacon. I couldn't cut through the bacon. It felt underdone. I removed the bacon and flipped the inside of it up. To me, it looked way undercooked. I pointed it out to my server who showed it to the chef who said, "that's how its supposed to look." I'm not a chef, so I should trust the chef. Does the bacon need a minute more par-cooking? I don't know. You decide. The rest of the food was good. Carol the server, was excellent."