Ravi Kapur Will Be Interim Chef at Piccino, Plus Peek of MBC Pupu Menu

By Meesha Halm

Solving two problems at once - where to find Ravi Kapur cooking and what to do with the Piccino kitchen since Rachael Sillcock’s departure (she’s since moved on to Range) - is the news that the Commodore of the Lilohiho Yacht Club himself will be the new interim chef at the Dogpatch eatery during September and October while the owners nail down the details of a permanent replacement (which according to Tablehopper, is already in the works). Kavur is expected to add “some twists” and tweaks to the seasonally driven menu but the tenor of the Piccino menu will remain the same.

In the meantime, you can still find him doing his own pop-up thing on some Sundays (including this coming August 19) at State Bird Provisions and on occasional one-offs like this coming Monday, August 20 event at Mission Bowling Club, which despite being sold out, still has plenty of space for walk-ins. Kapur passed along the working menu for his Monday night grind-and-jag-juice fest, which, as you can see, won't include quail, but does offer a large selection of Hawaiian-style pupu eats such as lomi salmon and potato salad, manilla clams with map tofu and chrysanthemum, and lotus sticky rice with shiitakes and fried eggs. Jag Juice (aka cocktails) such as Mai Tais and a Blue Hawaii'n) will be provided by guest bartender Kevin Diedrich (of Jasper's Corner Tap and Kitchen).