Between Bread Opened in New Haven
The new sandwich shop and cocktail bar has arrived at the former site of Copper Kitchen on Chapel Street.
Updated on Sept. 30, 2026 in Dining Out
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Entrepreneurs Danielle Ginnetti and Linda Minichino have launched Between Bread at 1008 Chapel St. in New Haven. The new restaurant operates as both a sandwich shop and a cocktail bar.
Why it matters
The founders opened the establishment to solidify their commitment to the local food scene. The owners have expressed hopes to eventually expand the concept to other college towns.
The restaurant is located at 1008 Chapel St. and was inspired by 20 different dining establishments visited by the founders. Chefs Sam Howarth and Rudy Martinez prepare meat to order, featuring a signature sauce made of Thai chili and mayonnaise.
The players
Danielle Ginnetti
She is a co-founder of the new restaurant who resides in North Haven.
Linda Minichino
A co-founder of the business, she spent 35 years working at the Advocate and lives in Woodbridge.
Sam Howarth
He serves as a chef at the restaurant and brings two decades of experience to the role.
Rudy Martinez
He is a chef at the establishment who created a signature Thai chili and mayonnaise sauce and has 20 years of industry experience.
The details
The interior of the building, which formerly housed Copper Kitchen, was gutted and fully rebuilt by Linda Minichino's husband. The kitchen staff finishes every sandwich using a panini press to ensure consistency.
Timeline
September 2026: Between Bread opened its doors at 1008 Chapel St.
October 1, 2026: The restaurant is holding its grand opening event.
Culture Shift
The restaurant's focus on the New Haven market and its stated intent to target similar college towns reflects the broader trend of brands capturing the high-frequency student and faculty dining market. This expansion strategy mirrors the rise of elevated casual dining in university-adjacent commercial corridors.
Residents can now visit the space formerly occupied by Copper Kitchen for sit-down meals or cocktails. The opening offers locals a new dining option that combines made-to-order meat preparation with a specialized house sauce.
The takeaway
The transformation of the former Copper Kitchen space highlights the ongoing evolution of local real estate to meet modern dining demands. Customers should note that the shop emphasizes made-to-order sandwiches finished in a panini press to maintain quality standards.
Further reading
For more on the local culinary scene, explore the Dining Out section.
Source note: This article includes information reported by New Haven Indy.
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