The dining is in the details, and the details at Fulton's newest restaurant are as interesting as the menu is authentic.
"We wanted to try to bring in the historical value of Fulton, said D.J. Drury, proprietor of The Copper Mine restaurant, across from Memorial Park. "The outside portrays the new, but when you walk in, the inside portrays an old copper mine."
Artifacts hang on the walls and rest on shelves, dominating the interior's landscape.
"Bob Duncan, a bricklayer in town, kept bringing them in one at a time," Drury said of those special contributions. "I spent four months searching antique stores and eBay finding things."
Happy to be an entrepreneur at age 34, Drury also owns Canterbury Hill Winery and Restaurant, sitting on a high hill in
Holts Summit with memorable views.
"I like to say, I'm the king of the hill and foreman of the mine," Drury said, laughing.
He spends his time creating ideas and following them through. He makes sure he has a well-trained, capable staff, and then he lets them take "ownership." With a few soft openings under their belts, the restaurant will formally open Friday.
"I'll be here a lot in the beginning," said Drury, who lives just outside Jefferson City. "Once the bugs are worked out, I'll let the managers take over."
Drury said his partner is Chad Stockman, who inspires him.
"I started working for him 15 years ago," he said. "He gave me these opportunities, and I will seize the reins and go for it."
Drury said they bought the Fulton building - 61 W. Second St. - in July. The job's contractor was Tom Christopher, of Fulton.
"We saw the building for sale and wanted to fill the void between fine dining and quick food; we call it American casual," Drury said.
The menu has soup, salad, wraps - comfort food. There is meatloaf made from scratch. Pizza ovens and a pizza assembly station dominate a portion of the kitchen. The children's menu includes mac and cheese.
"Every adult can order off the kids' menu," Drury promised.
All the food is fresh - not pre-made and brought in on a truck.
"We pride ourselves on our handmade food," Drury said. "We also make our own dressings and cut our own steaks. It's fresh, not frozen. I'm not a big fan of preservatives and additives put in food."
The main dining area of The Copper Mine includes furnishings made from reclaimed barn wood, with open tables and intimate booths, too. Neighboring that space is a pub that includes 25 varieties of bottled beers plus six more on tap. A specialty drink, the Copper Mule, is served in copper mugs. Cocktails are served.
Those inclined can take advantage of 10 Canterbury Hill vintages and three
California wines while puzzling over the decor. In the pub is an impressive wall of large and small rocks meant to intrigue. It was designed by Jerry Sandbothe, of Jefferson City, Drury said.
"We have a game to see how many animals we can see in the rocks," Drury said, pointing out alligator and turtle forms.
Another large gathering space that seats dozens more is accessed through a sliding barn door made by Christopher.
"I have my visions," Drury said of the restaurant, remodeled from a previous pizzeria. "I want a barn door, and he just makes it happen."
Two pianos will be added to the Gathering Room for Dueling Pianos and other entertainment - such as murder mystery theaters - that will eventually be hosted. Currently, a six-top table occupies a small stage.
A door off the Gathering Room leads to a rustic covered space where people can relax with a cocktail and smoke a cigar if they please. A smaller banquet room will soon be prepared for private parties.
Drury said the restaurant seats 308 people at full capacity, and opens with 44 employees. His sous chef is Joe Amden, and Brandon Jordan is operations manager, coming to The Copper Mine from the Holts Summit winery.
"I love working for this man," Jordan said of Drury.
The Copper Mine will be closed on Mondays. Hours on Tuesdays, Wednesdays and Thursdays will be 11 a.m.-9 p.m., and until 10 p.m. on Fridays and Saturdays (then a limited menu of pizza and wings on those two days until midnight). The restaurant will be open Sundays 11 a.m.-7 p.m., and a Sunday breakfast is planned soon.
Drury said he grew up in the Daytona Beach, Florida area and moved to Missouri at age 19.
"I'm very energetic; I'm the class clown," he confided.
More restaurants may be in the offing - with Drury, he said, you just never know.
"I don't close the door to anything," he said. "My background is in retail and construction. My motto is, 'Try everything twice because you never know if you like it the first time.'"
For more information, go to copperminefulton.com.