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The name refers to dried coconut meat, which tells you roughly where the kitchen's head is at. Srijith Gopinathan's South Indian restaurant fills a lush, two-story corner room in the Fillmore that photographs well and eats even better. The sharing menu runs from a palette of housemade chutneys with pappadom to shell-on crab curry, the kind of sticky, tamarind-dark sauce that renders your outfit a casualty. A James Beard semifinalist and ranked fourth on the Chronicle's Bay Area top 100.
The awards strongest first
- James Beard Awards 2026 · Nominee · Outstanding Restaurateur · Srijith Gopinathan and Ayesha Thapar
- Michelin Guide Selected Restaurant
- Los Angeles Times The 101 Best Restaurants in California
- San Francisco Chronicle #4 · Top 100 Restaurants in the Bay Area
- San Francisco Chronicle Best Indian, Pakistani, and South Asian restaurants in the Bay Area
- Condé Nast Traveler The 25 Best Restaurants in San Francisco for Casual Diners, Twelve-Course Tasting Counters, and Late-Night Eats
- James Beard Awards 2024 · Semifinalist · Best Chef: California · Srijith “Sri” Gopinathan
One number, weighted & current 87
How we scoreThe dishes from the writeups
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Rasam poori
“Dish to order: Rasam Poori”
Condé Nast Traveler -
Chutney sampler
“the must-order dish is the chutney sampler ($17)”
San Francisco Chronicle -
Konkan crab curry
“a shell-on Konkan crab curry featuring a sticky sauce made with tamarind, dried chiles and shallot”
Michelin Guide -
God's own
“Try the God’s Own ($15), an icy presentation of coconut in five ways”
San Francisco Chronicle
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