ORLANDO BUSINESS JOURNAL
Foodie frenzy: Inside Chef John Rivers’ The COOP
Orlando Business Journal’s Jim Carchidi offers a sneak peek into The COOP before the April 17th opening. It was during a lunch event on Saturday, April 12, that the full menu, staff, and interior were displayed for a soft opening, including famous Southern food menu items such as meatloaf, smothered pork chops, low country shrimp & grits with andouille sausage and many more. “It’s all about testing the process, making changes where they’re needed and making sure everything’s right,” said Chef John Rivers. As for the interior, Carchidi describes it as, “Old Southern charm…from the Edison-style light bulb strings that hang over the outdoor dining area to the flour and citrus ad art that accent the walls.”