avi Kanagarejah has left a void in the soon-to-be-closed kitchen at Mildred Pierce where, for ten years, he was unequivocally the master of all things soup. Since May 3 he has become a restauranteur in his own right, as the man behind Ravisoups.

The concept is as simple as it sounds yet his perfect potages are a perplexing fusion of flavors. Jerusalem Artichoke Purée, Curried Apricot, Red Lentil are probably second nature for Kanagarejah, who has been cooking since he was a teenager at his family's restaurant in northern Sri Lanka. Besides soup, the resto also serves up sandwiches and pastries, all prepared by Kanaharejah's wife. There's also Ravislaw, a unique take on traditional coleslaw. We are sad to see Mildred Pierce close one door but we are glad that Ravisoups has opened another. Ravi's seats 25+ indoors and another 30 on the patio.