Locally, the standard for contemporary Indian fare is already pretty high.

“We hope that the food at Ettan will set a new standard for what is defined as contemporary Indian cuisine,” says Thapar, hinting at a yet-to-be-named chef-partner who will design the menu. In the past, Justin spent time working in the newsrooms of the Contra Costa Times, the Tri Valley Herald, and the Oakland Tribune. More modern Indian hits in SF proper include Rooh and August 1 Five. Email: [email protected] Swanky-Looking Indian Restaurant Will Rise in Palo Alto, A Guide to Election Day Freebies and Specials in the Bay Area, Free fries, one cent cocktails, and a high-end happy meal are all on the menu for November 3, 2020, Eater Readers Overwhelmingly Oppose Prop 22, California’s most expensive ballot measure is too close to call, Sign up for the “I’m not looking to do fine dining,” Gopinathan told The Chronicle in December when the project was announced.

Ettan, a venture from first-time restaurateur Ayesha Thapar, is targeting a fall opening at Palo Alto’s 518 Bryant Street space. Thomas Schoos out of Los Angeles, who also created the sleek aesthetics of Morimoto in Napa and Tao Restaurant in Las Vegas, designed the Ettan look. Tuesday to Saturday 5:30-10 p.m., Sunday 5-9 p.m. 518 Bryant St., Palo Alto. Last month, before widespread lock-down ensued, I was invited in as a guest of the just-opened Ettan, a splashy new modern Indian restaurant in downtown Palo Alto. He previously served as the City, Industry, and Gaming reporter for the American Press in Lake Charles, Louisiana. Ettan’s menu has sections for small bites and snacks, including oysters served with a fennel and curry leaf ponzu, but it’s the dinner section that truly reflects Gopinathan’s message. Thapar has spent about half her life in India, but now lives near the forthcoming restaurant with her partner, prominent executive Nikesh Arora. Ettan will also have a wine program with about 75 selections, many of which are California and French wines.

The project is being led by first-time restaurateur Ayesha Thapar, who lives in Atherton but spent much of her life in India. Book your table or order for Pick up / Delivery below www.ettanrestaurant.com Ettan unites Thapar's business savvy, creativity, and a keen interest in both hospitality and design. Justin Phillips is a San Francisco Chronicle staff writer. AYESHA THAPAR FOUNDER. Innovator of the Cal-Indian culinary genre and the most decorated Indian chef cooking in the United States today, Chef Sri has helmed the kitchen at Taj Campton Place in San Francisco since 2008 where he earned two Michelin stars and 3.5 stars from the San Francisco Chronicle. Most importantly, Ettan, which means “breath” in Sanskrit, is not meant to be a second a Campton Place, Gopinathan said. A consummate project innovator with a successful track record across various industries, prior to founding Ettan she served as Joint Managing Director of Indian City Properties (a developer of ultra-premium commercial and residential properties in India).

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