Kerala-inspired dishes, seafood barbecues, tacos, and cocktails































"During brunch launched in January 2024 at this glittering Fillmore District restaurant, the pastry chef makes each filter kaapi to order; the tiny, milky drink—presented almost like a ramekin atop a plate—is just a bit sweet." - Paolo Bicchieri
"Copra has the fanciness levels amped up to 100, but they’re also laid back enough to serve acrabcurry that requires you to roll up your sleeves and crack a few claws with your bare hands. Doing so will immediately boost your mood, as will the rest of the South Indian dishes at thisFillmorespot. Think slow-cooked octopus that cuts like butter, ultra-tender black cod, and rasam poori injected with an extra tang from passion fruit. Adding to the celebratory energy is the macrame-filled dining room, which feels like a wedding reception venue in Tulum." - Team Infatuation
"A restaurant linked to chefs Srijith Gopinathan and Ayesha Thapar, referenced as part of the team's wider body of work influencing their latest cocktail- and ingredient-driven projects." - Paolo Bicchieri
"I’m currently the bar director at Copra, which is with Sri." - The MICHELIN Guide
"Chef Srijith Gopinathan’s return to San Francisco’s dining scene is a love letter to the cuisine of his home state of Kerala, on the southwestern coast of India—even the name refers to the dried coconut meat common in the cooking there. The swanky space is lush and well-lit, seemingly tailor-made to draw in influencers, though certain rustic dishes, like a shell-on Konkan crab curry featuring a sticky sauce made with tamarind, dried chiles and shallot, make dressy attire a risky, albeit delicious, proposition. The sizable menu is geared towards sharing, though the modest portions encourage enthusiastic ordering, from a “palette” of assorted brightly flavored chutneys with pappadom, to a seriously aromatic fried chicken dish inspired by a favorite street food." - Michelin Inspector