New Orleans Creole and Cajun cooking heritage is basically city and country combined. The Creoles were descendants of the French and Spanish settlers, whose cooks added African and American Indian touches to this cooking tradition. The Cajuns were hunters, trappers and fisherman who favored freshly prepared game with heavier spices. Copeland's menu is resplendent with a marvelous combination of Creole and Cajun. The sauces, spices, freshness of every ingredient and pride of the cook, is evident in every Copeland's creation.

Al Copeland was born and raised in New Orleans. As a young hourly worker at a supermarket lunch counter, he asked a fellow worker who always worked faster and harder than everybody else why he hustled so much. "I just want to be the best, that's all." That's all it took for young Al Copeland, who knuckled down and soon out performed his co-workers. Al's drive to be the best later proved strong. He gave his family's name to his restaurants "... out of a sincere sense of pride and confidence in our menu and staff."