44
Copra
San Francisco, US · $$ · casual
Pass·2 sources·Early
Based on
2
reviews
Critic Consensus
What People Like
Critics praise Copra's innovative use of local ingredients and authentic Indian flavors, particularly in dishes like persimmon chutney.
- +Localized Indian flavors
- +Unique use of local ingredients like persimmons and tomatillos
What People Don't Like
Some critics find the menu limited for non-Indian diners and the prices too high due to specialty items.
- −Limited menu options for non-Indian diners
- −Pricing may be a concern due to high cost associated with specialty items
ExoticAuthentic Indian cuisine with creative twists
Score Breakdown
Service4
Food92
Authenticity63
Individual Reviews
85
SF ChronicleCritic
Copra — SF Chronicle Top 100 Restaurants 2026
“San Francisco Chef Srijith Gopinathan’s restaurants on the Peninsula (including No. 70, Eylan) are firmly Cal-Indian, with local persimmons in the chaat and tomatillos in the butter chicken sauce. Not so with Copra, his San Francisco restaurant. Why? He was tired of commuting to the South Bay to find the food he grew…”Read original →
3
TablehopperCriticMarcia Gagliardi
Copra — The Hopper Notebook: Five Places to Eat at Now
“Thattukada fried chicken. Photo: © . I just covered this exciting new opening in tablehopper, so read my extensive, early preview and book a table,…”
San Francisco · scores sourced from verified critical publications