mkgallery Best New Chef alum Ravi Kapur shares his insider picks for San Francisco’s food scene, recently ranked one of America’s top food destinations in our sister publication .
[MUSIC] I'm chef Ravi Kapur of LihoLiho Yacht Club and Louie's Gen-Gen Room in San Francisco. San Francisco, first of all it's beautiful, from the architecture, the landscapes, the ocean, the food here is so vast and very [INAUDIBLE] neighborhoods. Most restaurant deal directly with farmers. Or fisherman. So the product that we are able to access not only provides the inspiration but is the best [UNKNOWN] in the world. [MUSIC] The food at [UNKNOWN] is something we call heritage driven. And for me that's growing up in Hawaii and moving to San Francisco, and that's what you'll see on the plate, kind of the flavours of Hawaii that influenced my palate. Being connected to the land, the mountains, the ocean. Sharing meals with family Wing. [MUSIC] I think when you talk about dishes and flavors that define San Francisco I think you look at the different neighborhoods that kind of make up San Francisco. Take Rich Table for example. It's kind of a quintessential San Francisco chef-driven restaurant where they shop at the market. They're inspired and guided by the season. But then they put their own kind of personality and point of view onto the plate and into the dishes. [MUSIC] Living in the mission, Trick Dog is definitely a go to bar for us. They change the menu completely every six months. The drinks are always fresh and seasonal. And it's such a dope vibe in there and And a good place to kind of chill. What I appreciate about Monsieur Benjamin is that they created a space where you can eat amazing French food but not pretentious. And in a very casual kind of light-hearted environment using the best ingredients. The dish that's always been on the menu and the one that can't be missed is their seafood sausage. It is probably one of the favorite things I've ever eaten in my life. I think throughout its history, San Francisco has been a place where people come to do new things and it's accepted. Culinary-wise, if you have something you wanna share From your culture, your heritage, or your experience you can do it here and there's gonna be somebody. And there's gonna be probably a lot of people that are into hearing what you have to say. [MUSIC]