Enter the arched copper doors of this new eatery for approachable fine dining cuisine in a relaxed atmosphere. Fine Food, Delicious Drink, Classic Character!

The genesis for Copper Door®

came about several years ago when Tom and his wife Dana were traveling. Tom's position as a board member with the National Restaurant Association has enabled Tom and Dana to dine at some of the finest and most popular restaurants across the country. Dana Boucher is a free-lance artist. She has an eye for interior design that is classic but whimsical; classy but not stuffy.

She ultimately is the inspiration behind the idea for the Copper Door® even choosing the name several years ago. Over the years, they have admired a handful of restaurants that have been able to capture the combination of a classy, high-end restaurant without the usual stuffiness associated with it. They spent many dinners taking notes and putting together ideas for the Copper Door® over the years. It has been their dream to open and own a restaurant that would rival those in the big cities.

Over the past year, Mark Fenske has joined with the creative process bringing his vast knowledge of construction, architectural design and of course restaurant operations. Mark understands the balance between beautiful architecture and the need for restaurant operations. Nearly a year ago to the day, Tom was featured in an article where he first introduced the idea and concept of the Copper Door®.

Tom Boucher
After the 3rd T-BONES opened in Bedford (1989), Tom and Mark collaborated to open Cactus Jack's (CJ's) in 1995 in Manchester, a 4th T-BONES in Derry in 2004 and the first 'dual' concept restaurant in New Hampshire, T-BONES and Cactus Jack's on Lake Winnipesaukee in Laconia during 2007.

Mark Fenske
In the late '70s (wow, that's old), Mark started as a line cook with TGI Friday's in Boston. He managed TGIF for several years and came to the conclusion that working for a 'corporate chain' was a recipe of 'corporate nonsense', way too impersonal and uncaring.

Dan Fraser
In 1985 Dan decided to stay on and become a kitchen manager at only 19 years old. After holding just about every position in our company including executive chef for many years, Dan's culinary knowledge has shaped the menus we know and love today.

2013 Hospitality Business of the Year Award

We are honored to have recently been awarded Business NH Magazine's '2013 Hospitality Business of the Year' and look forward to serving NH for many more years with the quality and value we are known for. Thank you for your patronage, promotion of our brands through word of mouth, and helping support the many charitable causes in our local communities through our fundraisers.