Nopa

Tips

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  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]
  Eater | 2010-12-01 17:10:59
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  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.
  Eater | 2013-04-18 12:24:25
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  7x7's Big Eat 2012 says the custard french toast is delicious. Yum!
  Brian | 2012-01-23 20:34:18
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  Porkchop, best cooks, 'nuff said
  matt | 2009-08-13 20:04:50
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  Ask Kent, the bar manager, for the cocktail "The Lock". Truly great recipe made with Diplomatico
  Diplomatico Rum | 2012-06-19 23:01:38
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  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).
  7x7 Magazine | 2012-10-23 17:54:46
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  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.
  Shadi | 2009-07-22 12:59:35
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  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.
  Experiences | 2012-08-27 21:52:26
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  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.
  Jessica | 2011-02-01 03:58:50
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  expect slow service.
  Brian | 2009-07-19 03:27:36
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  Dinner doesn't start til 6 but there's a snacks menu if you happen to arrive early.
  Caroline | 2013-04-07 20:16:55
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  Great French toast at brunch. Make a reservation!
  Serious Eats | 2013-01-06 21:05:20
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  highly recommended for brunch: biscuit w/ pumpkin butter; custard french toast; goat cheese bread pudding; soft scramble; mezcal bloody mary [dec 2012]
  John | 2012-12-31 04:27:33
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  organic wood-fired cuisine. Damn that pork chop is good!
  @JaumePrimero | 2011-12-01 10:27:07
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  They stay open late, unlike most SF restaurants.
  ryan | 2011-08-15 14:43:17
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  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.
  Food & Wine | 2011-05-17 14:55:15
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  SF Weekly's Best of Winner 2010 - Reader's Poll - BEST RESTAURANT
  SF Weekly | 2011-02-11 15:19:20
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  Order the burger, get it with gruyere and bacon, be happy. It order the pork chops and also be happy.
  Lou | 2011-01-28 14:37:39
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  Try the Sparky Wallbanger
  Foodspotting | 2011-01-17 13:01:07
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  Bartenders are amazing!
  Mezes Wine Bar & Greek Kitchen | 2010-12-16 16:25:46