Eylan
Indian restaurant · Menlo Park ·
Cal-Indian eatery featuring cocktails, wine, skewers, kebabs
Cal-Indian eatery featuring cocktails, wine, skewers, kebabs
"Chef and co-owner Srijith Gopinathan’s Cal-Indian approach is rooted in India’s wood-fired and charcoal traditions while drawing deeply on California’s local bounty. That philosophy yields deeper flavors and aromas—like grilling fresh California tomatillos for a makhani sauce or folding crisp autumn grapes into masala chais. The menu follows the seasons and close relationships with producers, sourcing hispi cabbages from Dirty Girl Produce and making them their own by marinating in light achari yogurt, slow-cooking over embers, and serving on a rich tikka masala sauce. It’s a lens where global food traditions meet incredible local produce in one of the world’s most diverse culinary regions." - Daniel He
"A Menlo Park cocktail-focused venue that won the Michelin Cocktail Award; the bar program, represented by Christopher Longoria, highlights distinctive California-Indian flavor combinations developed by chefs Srijith Gopinathan and Ayesha Thapar (the team behind Ettan and Copra)." - Paolo Bicchieri
"Chef Srijith Gopinathan has struck gold once again with this swanky Menlo Park sensation, drawing crowds with an inventive blend of regional Indian cuisine and a fresh Californian twist; a flaky, paratha-like flatbread filled with Dungeness crab and paired with a rich sauce of fennel, poppy seeds, and mint exemplifies the approach. Wood-fired grills add a robust char to dishes like lemon-grass scented gulf shrimp, chili-glazed celeriac and pineapple kebabs, and whole sea bream while imparting a subtle smoke to sauces, and the compelling balance of flavors is nicely complemented by a carefully chosen wine list and clever cocktails." - The MICHELIN Guide US Editorial Team
"At the heart of Silicon Valley, the Bar Team at Eylan — the 2025 MICHELIN Guide California Exceptional Cocktails Award Winner — pairs an Indian restaurant's wood-fired grill cooking and thoughtfully sourced local California ingredients (led by Chef Srijith Gopinathan) with a cocktail program I lead that prioritizes being delicious above all. We draw heavily from Chef Sri’s pantry—spices and native fruits—and from Northern California’s bounty to create edgy yet approachable drinks with a sculptor’s mentality: subtract to reveal, less is more. Must-tries include the Timeout (lemongrass lime cordial, dry vermouth, Prosecco, orange bitters) — sophisticated, clean, aromatic, colorful and spritzy — and my favorite, A Cut Above (corn liqueur, dry vermouth, a touch of tequila reposado, house-made umeshu bitters) which balances fruity, savory, richness, dryness and cacao depth without overwhelming the palate. We also emphasize non-alcoholic cocktails and education; Not A Trace is my go-to non-alcoholic option because it pairs with the menu, suits the local climate and cuisine weight, and doesn’t clobber the palate." - The MICHELIN Guide
"Chef Srijith Gopinathan has struck gold once again with this swanky Menlo Park sensation, drawing in crowds with his inventive blend of regional Indian cuisine with a fresh Californian twist. To illustrate this singular approach, take a flaky, paratha-like flatbread filled with Dungeness crab and paired with a rich, complex sauce featuring fennel, poppy seeds, and mint. Wood-fired grills add an additional layer of interest, providing a robust char to the likes of lemon-grass scented gulf shrimp, chili-glazed celeriac and pineapple kebabs, and whole sea bream, as well as lending a subtle smoke to sauces. The compelling balance of flavors makes each dish stand on its own, but an assortment of carefully chosen wines and clever cocktails certainly doesn’t hurt matters." - Michelin Inspector