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Food
The menu will feature 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 will source 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 will be highlights.
Our FoodDrinks
Copra will feature 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 will be supported by a robust wine program and a carefully crafted list of old and new world wines curated by Ceri Smith of Biondivino.
Our Drinks