Nopa

Row 1

Details
560 Divisadero St (at Hayes St)
San Francisco, CA 94117
(415) 864-8643
New American, Wine Bar
$ $ $
Hours
Mon–Thu: 5:00 PM–Midnight Fri: 5:00 PM–1:00 AM Sat: 11:00 AM–1:00 AM Sun: 11:00 AM–Midnight

Around the Web

Foursquare Tips

  • It's an updated take on the Zuni formula, with the success to show. Both neighborhood standby and destination restaurant, Nopa continues to grow admirably under Chef Jossel. [Eater 38 Member]
  • Grassfed beef on a brioche bun, with optional cheese. (You want the cheese.) Eater SF editor Allie Pape says, "Nopa is my favorite white-napkin burger by a mile." Bonus? It's served til 1:00AM.
  • 7x7's Big Eat 2012 says the custard french toast is delicious. Yum!
  • Porkchop, best cooks, 'nuff said
  • Ask Kent, the bar manager, for the cocktail "The Lock". Truly great recipe made with Diplomatico
  • Come for brunch! The pan de mie French toast is crazy-good - days old bread is soaked in custard before being seared and topped with oozing roasted strawberries and lemon butter (made in house).
  • Definitely order the flatbreads and the pork chops. Great bartenders, cocktails and communal table if you don't have a reservation. And they serve till 1 am.
  • They tell you the dining room wait is two hours but head to the bar and hold out for ten minutes -- lots of room and you can enjoy the whole menu there.
  • Nopa prides itself for being a real San Francisco community center. They support Bay Area artisans (check out the mural!) and serve local, rustic food.
  • SF Weekly's Best of Winner 2010 - Editorial Pick - BEST CALIFORNIA CUISINE
  • Pork chop--the best pork you'll have ever tasted!! Burger--soo juicy! Fried sardines--get two orders! Fried brussels sprouts w lemon--wow. Dessert: hands down the sopaipillas with caramel sauce.
  • expect slow service.
  • Dinner doesn't start til 6 but there's a snacks menu if you happen to arrive early.
  • Great French toast at brunch. Make a reservation!
  • highly recommended for brunch: biscuit w/ pumpkin butter; custard french toast; goat cheese bread pudding; soft scramble; mezcal bloody mary [dec 2012]
  • organic wood-fired cuisine. Damn that pork chop is good!
  • Dinner/Drinks. It spot.
  • They stay open late, unlike most SF restaurants.
  • Star chef Laurence Jossels commitment to sourcing locally means he uses beef from nearby Bernard Ranches and Becker Lane Organic pork belly to make his house-smoked bacon.
  • SF Weekly's Best of Winner 2010 - Reader's Poll - BEST RESTAURANT