From Our Editors
Nopa: A User's Guide
Rustic Mediterranean Food | Local and Organic Ingredients | Wood-Fired Oven | Global Cocktails | Open Kitchen
- Snack: warm goat cheese with pickled beets and crostini
- Entree: grass-fed hamburger with pickled onions and french fries
- Entree (vegetarian): Moroccan vegetable tagine with almonds and yogurt
- Dessert: meyer-lemon tart with brown-butter ice cream and candied sage
What to Drink: Nopa's list of cocktails spans the globe, featuring exotic spirits such as Nicaraguan Flor de Caña and Scottish Glenkinchie and more than 20 housemade bitters. There's also a collection of European vintages housed in a rather unique wine cellar—an old, repurposed bank vault.
Where to Sit: Rub elbows with regulars at a large communal table, where you can watch chefs stoke the flames of a wood-burning oven in the open kitchen.
When to Go: Nopa's kitchen stays open later than most—until 1 a.m.—making it the go-to place for anyone hungry after a night out.
While You're Waiting
- Check out the mural by local artist Brian Barneclo on the wall.
- Listen for the honeybees buzzing on the roof. Nopa's owner, Jeff Hanak, tends to a couple hives up there, harvesting the bees' floral honey for a handful of his restaurant's recipes.
While You're in the Neighborhood
Shop: Peruse handmade, beautiful, and otherwise unique jewelry, stationery, and accessories at Rare Device (600 Divisadero Street).
Move: Go for a run or soak up some prime city views at Alamo Square Park (corner of Hayes Street and Steiner Street).
If You Can’t Make It, Try This: Nopa's sister restaurant, Nopalito (306 Broderick Street), puts a local, sustainable twist on traditional Mexican cuisine.