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Food
The menu features dishes from Chef Sri's childhood things he enjoyed from street carts, toddy shops, carnivals, weddings, festivals, seafood barbecues, and shacks on the beach from his native Kerala. Preparations that have their roots in family traditions, and recipes passed on by his grandmother, mother, mother-in-law, and aunts. Copra sources fresh local spices from the coastal regions in combination with fresh heirloom seasonal ingredients from Northern California. Local delicacies made with fermented rice and grains like Appams (Hopper) and Toddy flatbreads are highlights.
Our FoodDrinks
Copra features a prominent 30-foot bar that will become one of the few of its kind in the city at that size. Copra has an eclectic cocktail program created by award-winning mixologist team from West Bev that beautifully compliments the cuisine’s flavor palate. The Bar is supported by a robust wine program and a carefully crafted list of wines curated by Andre Sydnor.
Our Drinks