Nopa
New American restaurant · Alamo Square
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560 Divisadero St, San Francisco, CA 94117
Highlights
Ingredient-focused Californian eats & creative cocktails
Ingredient-focused Californian eats & creative cocktails
"Nopa is a restaurant to save for an intimate birthday dinner with one to three people who are in the running to be your emergency contacts. The seasonal American spot oozes with charm, and fits the bill for any celebration with lots of wine, negronis, and perfectly cooked pork chops. Request one of the cozy booths, order extra fries for the table, and consider sticking a candle in some wood-baked beans." - julia chen 1, patrick wong, ricky rodriguez
"NOPA's opening in 2006 was sort of a watershed moment for the neighborhood and created a destination that people from elsewhere in the city sought out. The restaurant, which was before it a long-empty laundromat and originally a bank in the 1920's, serves rustic food late into the night. Reservations are sometimes still hard to come by, but they generally keep a few tables open for those who arrive early for cocktails at 5. The menus is always seasonal, with a couple steady options, and always delicious." - Upperquad
"When Nopa ended its brunch service in 2020, it also meant the end of their beloved brioche sticky buns. Thankfully, Nopa has opened the Nopa Bake House and the sticky buns live on once again. The Saturday pickup-only pop-up is inside the restaurant and you can get a box of four buns for $28 and for $35 a rotating assortment of five pastries like a raspberry and pluot play on a Pop-Tart or a gruyere and caramelized onion scone. Pre-orders open online on Tuesdays, but just know that sales occasionally pause for weeks at a time." - patrick wong
"How Far In Advance Should You Book? Two weeks for indoor, day of for outdoor. Almost 20 years after they first opened, last-minute tables are still hard to come by at Nopa (but not impossible). There are typically heated outdoor seats available every night, or plan a couple of weeks ahead of time for a cozy booth inside. Come with a date and order the pork chop—which is the best we’ve had in the city—along with some wine and a side of thick-cut fries." - julia chen 1
"If you’ve heard of Nopa, you’ve probably heard of their inches-high burger (or our preferred entree of choice, the pork chop). But don’t overlook their fried chicken, a buttermilk-brined, Moroccan-spiced mound of meat with chili honey and a crunch that can be heard down the street at Bi-Rite. Order a round for the table, and don’t be surprised when you enter a stone-faced staring match for the last piece." - julia chen 1, patrick wong
