Ravi Kapur

Chef
Ravi Kapur

San Francisco

About Ravi Kapur

Chef Ravi Kapur began in 2012 by popping up under the LYC banner at friends’ restaurants, including Citizen’s Band. After a somewhat regular series of pop-ups for a year or so at Citizen’s Band, he moved his mobile eats to other venues. He did a couple of events at the underrated Contigo in Noe Valley and a series of dinners at State Bird Provisions. After gathering a loyal customer following, he became the chef/co-founder of Liholiho Yacht Club.

Accolades

  • Nominee for Best New Restaurant (Prospect)
    James Beard Foundation
  • Three and a Half Stars (Prospect)
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

Where I Go Out

At My Venues

House-made spam
House-made spam
$$$, Modern, Reservations, Full Bar, Hawaiian, Lower Nob Hill
"House-made spam Wow this took me back to my childhood! awesome off-menu dish!!! Megan the bartender was amazing and very accommodating. Since coming to California this is my favorite restaurant experience so far."
House-made spam
House-made spam
$$$, Modern, Reservations, Full Bar, Hawaiian, Lower Nob Hill
"I am pretty sure that chef Ravi will take over the world with this spam. I love everything about it. The texture and flavor is right on. I have never had a better version. The dish as a whole is so comforting and makes me really happy when I eat it. Every now and then you have to close your eyes when you take a bite from a dish—this is one of them for me."
Manila clams
$$$, Modern, Reservations, Full Bar, Hawaiian, Lower Nob Hill
"Today my phone broke for the 2nd time in 2 days, while playing basketball my shoes ripped, and pretty sure I have a concussion from that same game. But hey, spam and clams saved the day."
Beef tongue buns
$$$, Modern, Reservations, Full Bar, Hawaiian, Lower Nob Hill
"I always said the best steamed buns were at Momofuku, sorry, but not any more! Ravi's beef tongue bun with kimchi hits on various Asian flavors, all blended perfectly into The best steamed bun. This dish is not to be missed!"