"Before you’re able to enjoy a single forkful at this Bay Area sensation, you’ll have to secure a table—and that takes some serious effort. The good news? Your efforts will be well rewarded. Inside, an open kitchen, soaring ceilings and hordes of ravenous sophisticates produce a cacophonous setting in which to relish Nopa’s wonderful, organic, wood-fired cuisine. Dig into a bruschetta of grilled levain spread with smashed avocado, pickled jalapeños, lemon-dressed arugula and shaved mezzo secco, or go for the roasted king salmon fillet over creamed corn, smoky maitakes, crisp green beans and sweet tomato confit." - Sophie Friedman