Copra

Copra opened February 18, 2023, at 1700 Fillmore Street, in the former bank building that once held Dosa’s Fillmore outpost. Chef Srijith Gopinathan and restaurateur Ayesha Thapar built the room around coastal South Indian and Sri Lankan cooking; the name means dried coconut. Gopinathan had already drawn national attention at Taj Campton Place. Copra is the more personal coastal project, with a sharing menu and modest portion sizes that ask you to order across the table.

The San Francisco Chronicle and Eater SF covered the opening as a Fillmore event. Michelin Guide listings recommend the room and repeatedly cite Konkan crab curry, a chutney “palette” with pappadom, egg appam, banana-leaf fish (pollichathu), and Kerala street-style fried chicken (thattukada). Wine Spectator has noted the program with an Award of Excellence.

Book when you want a special-occasion South Indian table inside the city. Confirm dinner and weekend lunch windows on the restaurant site before you go. For chaat or an early warehouse thali, cross to Vik’s in Berkeley instead.

Chronicle and Eater coverage converge on the chutney sampler, egg appam, banana-leaf fish, and thattukada fried chicken as the clearest first orders. Michelin copy centers the crab curry’s tamarind-chile-shallot logic and the pappadom-and-chutney opening move. Diners treat the room as share-forward: order more small plates than you think, then add one larger seafood or meat plate.

Public chatter praises careful spice, seafood cooking, and a polished Fillmore room. Friction shows up as portion size (plan to share), reservation tightness on weekends, and a check that sits well above corridor dosa halls. Vegetarians can work appam, chutneys, and vegetable plates; the critic conversation still leans seafood and thattukada for the loudest orders.

Ettan in Palo Alto is the same chef-owner team’s Peninsula chapter. Use Ettan when you are already south of the city; use Copra when the night is San Francisco proper.