Restaurants & Bars
MC Hotel In Montclair Brings New Chef, Menu To The Table
Stephen Copeland will take over as executive chef at The MC Hotel's Allegory restaurant and Alto, the town's only "rooftop bar."
MONTCLAIR, NJ — A new head chef is taking over at The MC Hotel in Montclair.
Stephen Copeland has been named the new executive chef at The MC Hotel’s Allegory restaurant and Alto, the town’s only “rooftop bar.” He will lead all culinary programming for the 159-room property and “completely revamp” its menus, spokespeople said.
According to hotel management, Copeland has cooked at some of the world’s most prestigious restaurants, including the Roof at the Gramercy Park Hotel, Maialino and The Langham on Fifth Ave. Chef Copeland also acted as executive chef at Maplewood Country Club. Copeland has also worked extensively with Michelin-starred chefs Luigi and Nicolo Pomata.
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Copeland said he plans to put his fine dining experience to work in Montclair.
“I am committed to delivering exceptional dining experiences, including the culinary marvels that I hold closest to my heart,” Copeland said.
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At Allegory, that will include a menu driven by Mediterranean-inspired coastal cuisine in a shared-plate, multi-course format alongside a selection of craft cocktails, draft beer and a robust wine menu. Copeland said he plans to introduce some of his beloved creations into the new menu, such as the ricci with short rib ragu and the pollo diavolo, as well as an array of desserts, such as guerrero sorbet, valhrona chocolate cake and chocolate pecan pie a la mode.
In addition to revamping Allegory’s menu, Copeland will introduce a new food menu consisting of hot bites, cold bites and sweets for Alto, the hotel’s rooftop bar.
“We are thrilled to welcome Chef Stephen Copeland to The MC Hotel,” says Ryan Schneider, general manager at Aparium Hotel Group, which manages The MC Hotel Autograph Collection.
“Chef Copeland's culinary artistry beautifully marries local flavors and regional ingredients with the allure of international Mediterranean tastes,” Schneider said.

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