New Haven’s downtown dining scene expands with the grand opening of Between Bread, a sandwich shop and cocktail bar located at 1008 Chapel Street. The space, formerly home to the beloved Copper Kitchen, officially opened its doors on Thursday, welcoming guests from 11 a.m. to 11 p.m.
Founders bring decades of local experience
The venture is the brainchild of restaurateur Danielle Ginnetti and advertising professional Linda Minichino. The two first met in the 1990s when Minichino was an ad representative for the New Haven Advocate and Ginnetti was a client running BAR New Haven. Their long‑standing partnership includes opening the award‑winning Meat & Co. in East Rock Market and the popular cocktail bar 116 Crown.
Ginnetti, who grew up in New Haven before moving to North Haven, has a reputation for inventive concepts, such as the mashed‑potato‑and‑bacon pizza she helped launch at BAR. Minichino, a 35‑year veteran of the Advocate, always knew she would open a restaurant with a partner she trusted – and Ginnetti fit that bill.
From Copper Kitchen to a copper‑themed eatery
When the former Copper Kitchen closed, the duo saw an opportunity to revive the historic diner space. “When she said Copper Kitchen, I said, ‘Most definitely,’” Minichino recalled, noting that the location’s proximity to Yale University – the building’s landlord – made it ideal for students and faculty alike.
Both women visited restaurants in New York for inspiration, compiling a list that grew from ten to twenty venues. Minichino’s husband handled the interior construction after the space was gutted, while Ginnetti recruited chefs who previously worked at 116 Crown and Meat & Co. Copper accents, cream tones, and chocolate‑brown details pay homage to the building’s legacy.
Menu highlights and the signature all‑day sauce
Chef Rudy Martinez created the shop’s “all‑day sauce,” a blend of Thai chili and mayonnaise that adds a subtle heat to each sandwich. Chef Sam Howarth emphasized the importance of seasoning, stating that the goal is to serve dishes that require no additional seasoning at the table.
Signature items include the Steak & Cheese – ribeye steak, American cheese, onion frizzle, and malt vinegar on pressed bread – and the Three Churches, a grilled chicken sandwich with tomatoes, basil pesto, and fresh mozzarella. The Psychology & The Good Life features pastrami, the all‑day sauce, cheese, and cardamom‑braised red cabbage slaw.
During a soft opening, local resident Tanner Powell sampled three sandwiches. He praised the Steak & Cheese as his favorite, noting the perfectly cooked ribeye and the crisp, pressed bread. He also highlighted the fresh pesto on the Three Churches and the crunchy, fresh cabbage on the Psychology sandwich, calling it “just as good, if not better.”
Community focus and future plans
Ginnetti and Minichino envision Between Bread as a versatile spot for lunch, a pre‑show bite, or an evening cocktail. Their slogan, “Sandwiches are the new pizza,” reflects a belief that hearty, well‑crafted sandwiches can become a staple for both students and families.
Both owners expressed excitement about contributing to downtown New Haven’s revitalization. “This is the beginning,” Minichino said, adding that they may explore franchising the concept in other college towns down the line.
Between Bread is now open to the public, offering a fresh dining option that blends culinary creativity with a nod to the city’s historic past.
Original reporting: New Haven Independent — read the source article.
