Nopa serves up ingredient-driven Californian cuisine and inventive cocktails in a buzzing two-story space that's perfect for lively dinners with friends.
"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
"The Divisadero-facing dining room at Nopa is one of our favorite places to go nonverbal and people-watch for a couple hours, especially from the upper level next to the sprawling jazz mural. Their massive, charred-to-perfection pork chop, a long list of wine, sides of thick-cut fries, and gurgling wood-baked beans are enough to get lost in. Existential dread can wait." - julia chen 1
"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
"There is perhaps no better late-night burger in San Francisco than the one at Nopa — the restaurant usually serves 29,000 a year, which is certainly proof of its popularity. This one is smokey and wood-grilled, topped with pickled onions, little gem lettuce, and cheddar cheese if you so choose." - Dianne de Guzman, Eater Staff
"With its classic California-style menu, and busy neighborhood feel, this lofty and almost barn-like restaurant quickly worked its way into the hearts of the city when it opened in 2006. It’s remained a favorite since: the grass-fed burger is a late-night restaurant industry go-to and the narrow bar clutters early every night as locals elbow their way in for concisely made drinks." - Paolo Bicchieri, Dianne de Guzman
