The Copper Note

“The minute we saw this location, we instantly saw success and said, ‘This space speaks of an upscale fine dining room,’ ” Michele says.” Prescott really doesn’t have many high-end restaurants, and we knew that the market would respond well to it.”

And it has. Since The Copper Note — named for Arizona’s copper industry, but also for the “notes” of food, wine and spirits that are increasingly making Prescott a dining destination — opened in October 2025, it’s attracted tourists and locals alike. They come for the decadent, but healthful, fare and return time and again for the exceptional service and views of Courthouse Square.

Michele says the menu items that most resonate with customers are a New England clam chowder topped with shrimp, Southwestern corn relish and fresh cilantro; the Voodoo Pasta, which features homemade Italian sausage, chicken, mushrooms and diced tomatoes tossed in Alfredo and marinara sauces and served over a bed of rigatoni; and the ahi tuna poke, sashimi-grade ahi seared with black and white sesame seeds, topped with a soy glaze and fennel garnish, and served over a quinoa basmati rice pilaf and green beans almondine. 

“We call it an ‘à la minute’ menu,” Michelle says. “Everything is made from scratch and made to order. The menu is inspired by fresh- and wild-caught fish, hand-cut steaks [pictured here, with lobster tail], fresh products and some unique dishes. We’re pretty health-conscious, so we use the highest-quality products, and I think that shows in the presentation and freshness.” 

Robust desserts, such as a chocolate flourless cake and a New York-style cheesecake, and an extensive bar menu and wine list round out The Copper Note’s offerings.

And Michele and Stephen are no strangers to running a successful restaurant. After meeting in 2009, they launched Sedona’s Sound Bites Grill, a popular venture they helmed until they sold it in 2021. A few years later, a friend introduced them to the space in the Burmister Building. The rest, as they say, is history. 

Now, on weekends, the Sullinses and their team offer brunch — complete with a live performance by a jazz trio on Sundays — and Wednesdays through Sundays, the restaurant’s bar is full service, just in case all the tables are occupied. 

“We really hope to cultivate an upscale environment,” Michele says. “We train our employees hard, our service is well received, and our customers are supportive. We hope to become Prescott’s premier dining spot.”