New American, Wine Bar
$ $ $
560 Divisadero St (at Hayes St)
San Francisco, CA 94117
(415) 864-8643
5:00pm - 12:00am
5:00pm - 12:00am
5:00pm - 12:00am
5:00pm - 12:00am
5:00pm - 1:00am
11:00am - 1:00am
11:00am - 12:00am



  • 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.
  • 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!
  • 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
  • Order the burger, get it with gruyere and bacon, be happy. It order the pork chops and also be happy.
  • Try the Sparky Wallbanger
  • Bartenders are amazing!

Nearby places

550 Divisadero St (btwn Hayes St & Fell St)
628 Divisadero St (btwn Hayes & Grove St)
500 Divisadero St (at Fell St)