How These California Bib Gourmands Bring Flavor Under $50
"Sometimes it takes a pandemic...and a village to get a restaurant open. 'Jeff [Hanak] and I made the decision before we reopen in any fashion we’re going to take a look at how we’ve done things, why we’ve done things,' says chef and co-owner, Ravi Kapur. The foundation for the duo’s latest endeavor would be a value-based restaurant that promotes equity across all staff while simultaneously providing guests with a distinctive, yet familiar experience. To achieve their goal, the pair sought out a familiar name as their chef, Kevin Keovanpheng. 'Let’s identify this next generation of individuals who will take the industry to where it needs to be. Realizing that we worked with Kevin for a few years and that he has something to say on what matters to him and his food.' The resulting menu is a smattering of Southeast Asian flavors with a SoCal slant. 'There are “traditional” references but we’re not recreating dishes, we’re using those dishes or ideas or stories to build our own,' says Kapur. Those stories take their cues from Keovanpheng’s own experience growing up in San Diego as the son of Laotian refugees from the Vietnam War. 'I'm always referencing whether my family would come in and eat this, and staying true to our heritage-driven cuisine while highlighting that it's not just about nationality, it's about our stories and where we come from.' Standouts include the curry and the sausage, inspired by Keovanpheng’s mom’s recipe, but for the trio, it’s about fostering a sense of welcoming and appreciation. 'Being here in San Francisco, creating nostalgic food in a sense, and having our guests go, “oh this reminds me of” keeps me doing what we’re doing.'" - Edward Barsamian
