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Looking for the perfect venue to host your holiday party? ✨Come celebrate with us at Nopa ✨ We have unique spaces that will make your event special, delicious, and unforgettable. Send an email to [email protected] with your group size and details, and we’ll make some magic happen!
📧 [email protected] 📧
We can’t wait to host you.🥂
Looking for the perfect venue to host your holiday party? Look no further than Nopa! We have dynamic and unique spaces designed to make your event unforgettable. Whether it’s an intimate gathering or a larger celebration, we’d love to help bring your vision to life. Share your party size and details with us, and let’s make some magic happen!
💌: [email protected]
We can’t wait to host you! 🥂
Meet your 2024 San Francisco Mommenpop Spritz Cup winners!!
🥂😎
Congratulations Nopa bar team duo and !!! The winning spritz: Mommenpop Ruby Grapefruit, honey-lime cordial, bay laurel liqueur, soda and lavender bitters. On to the next round ✨🍸🍸✨
We’ve still got a few Brioche Sticky Bun boxes left for pre-order! Filled with cinnamon, drizzled with brown sugar caramel sauce, and topped with caramel pecans — these bun boxes are the closest we’ve come to classic Nopa brunch in a long time. 4 buns to a box. If you bring these to someone you love on Saturday morning, you will WIN THE WEEKEND.
🗓️ Pick-up: This Saturday
⏰ Time: 10 AM - 12 PM
📍 Location: Nopa
❤️ Order: https://order.toasttab.com/online/nopa
(or click the bakery shop link in our profile)
See you this weekend friends. 😁
#
This is our Bluefin Tuna Tartare. Line caught off the California coast, this gorgeous fish melts in your mouth. Hand diced, dressed with spicy tomato vinaigrette, topped with black sesame for a subtle crunch, and served with our house-made Nori lavash.
A perfect nod to the end of summer, this dish celebrates tomatoes, dayboat fishers, and seasonal guests in nearby waters.
Fishing Vessel - Hall Pass ll
We are hiring!
Come be a part of the Nopa family! We are looking for enthusiastic, nice, hardworking individuals for full-time and part-time server and host positions. Do you have a passion for great food? Would you like to learn and work with an exceptional team? Do you have a warm and welcoming spirit? If so, we want to meet you!
📩 To apply, send your resume to [email protected] or stop by the restaurant in person between 3 and 5 p.m. daily.
July 29, 2024 flatbread - house smoked bacon, roasted figs, sweet corn and Point Reyes Toma.
Only on Thursdays! Cast iron sourdough focaccia. Today we’re serving it with Fiddler’s Green Farm arugula pesto, and Sunny Land Orchards nectarine jam.
Come in and carb up ❤️
When Albacore is abundant in local waters, you’ll find it on our menu. We work with seafood partners who prioritize sustainable and responsible fishing methods, and this week brought us the most beautiful and delicious tuna from Fort Bragg. We’re serving one of our favorite dishes: olive oil poached albacore deconstructed salade niçoise.
This one is not to be missed!
While we’re still mourning that California’s Salmon season was cancelled for the second year in a row, we are celebrating a small silver lining… The school that the salmon follow is Engraulis Mordax, the California anchovy!!
Anchovies are here in the San Francisco Bay and they are particularly special and delicious. 🐟 Super fresh, these local beauties are harvested live every morning and delivered to us a couple of hours later. They’re on the menu tonight, tempura battered and served with house made caper aioli.
Open tonight friends, come by!
While we’re still mourning that California’s Salmon season was cancelled for the second year in a row, we are celebrating a small silver lining… The school that the salmon follow is Engraulis Mordax, the California anchovy!! Anchovies are here in the San Francisco Bay and they are particularly special and delicious. 🐟 Super fresh, these local beauties are harvested live every morning and delivered to us a couple of hours later.
They’re on the menu tonight, tempura battered and served with house made caper aioli.
Open tonight friends, come by!
While we’re still mourning that California’s Salmon season was cancelled for the second year in a row, we are celebrating a small silver lining… The school that the salmon follow is Engraulis Mordax, the California anchovy!!
Anchovies are here in the San Francisco Bay and they are particularly special and delicious. 🐟 Super fresh, these local beauties are harvested live every morning and delivered to us a couple of hours later.
They’re on the menu tonight, tempura battered and served with house made caper aioli.
Open tonight friends, come by!
Our rolled coconut cake is a perfect summer dessert. Coconut custard rolled with fluffy sponge cake, garnished with crunchy coconut streusel and summer berries, and served alongside the best strawberry sherbet you’ve ever had. Thank you Nopa pastry team!
Cucumbers!
Our house smoked McFarland Springs Trout is now being served alongside marinated Peach Farm cucumbers, Brokaw avocados, tzatziki, mizuna, and crispy quinoa. A true celebration of the season. ☀️🥑🥒🐟
Thank you farmers, thank you fishers, thank you friends.
Love,
Nopa
Martini week is here! We are celebrating two San Francisco classics: the Junipero Martini and The Sisters of Perpetual Indulgence. Come enjoy one of our Junipero Martinis this week. $2 per martini will be donated to The Sisters. 👯♀️🥂👯♀️
See you soon friends ❤️
San Francisco Bay halibut, Triple Delight blueberries, Brokaw avocado, Sebastopol tarragon and poppy seeds. Alongside the most refreshing blueberry whiskey smash with lemon and mirto. Make your way here tonight 🫐
Chef Anders has been dreaming about this pasta and it’s finally a delicious reality. 😍 House made tagliatelle, snap peas and snow peas, Nopa pancetta, and the brightest sauce of puréed spinach, English peas, lemon, cream, and chicken stock. Garnished with ricotta salata and salt cured egg, it’s all the spring things in a bowl! 🌿🫛💚
One of the simplest but most delicious dishes on our menu is anything we pair with Ramini Stracciatella. Stracciatella is cheese made from mozzarella curds and cream, and Audrey Ramini makes the best around. We pick it up from her twice a week at local farmers markets, and it couldn’t be fresher. This week we’re pairing it with beautiful Oya Organics spring peas, mint, and toasted walnuts from Glashoff farm. Thank you cows, thank you farmers, thank you Audrey Hitchcock, and thank you spring!
Liberty duck ravioli, swiss chard, sugar snap peas, and ricotta salata. Thank you Maria, and thank you spring.
Impromptu caviar date ?
Letting you know we have a limited number of these beauties available tonight! Tsar Nicoulai California select white sturgeon caviar (1oz), house made nori potato chips, Nopa pickled onion and crème fraîche.
Pairs perfectly with bright local sparkling pinot noir from Carboniste! $20/glass 🥂
This is how we do it. You really should try it. ❤️
See you soon friends.
Love is spudding all around 🥔, and for the first time ever Nopa will be open on Valentine's Day! ❤️ Reservations are open now, and we would love to celebrate love with you. Special Valentine's Day menu additions will be announced soon...BTW these are real Binjie and Bella Roma potatoes that Chef Laurence picked up from this week. Fate? We think so.🥔❤️
New desserts alert! The key lime tart with buckwheat graham cracker has officially knocked our socks off. It's topped with torched meringue, cara cara, and kiwi. Also new is the apple tarte tatin with spice cookie crumbs and black pepper parmesan ice cream. Save room for both on your next visit to Nopa. Seriously. Both. Thank you to our amazing pastry team for bringing gems like these into the world.
It feels so good to be back after a restful but productive two-week break. We're very excited to see everyone so please come by this week and say hello (and eat). We've missed you.
Nopa returns on January 15th! We've been taking a short winter break to rest, refresh, and refurbish a few things at the restaurant, and now we're ready to connect with you and bring you so much 2024 deliciousness. Reservations for next week are available now on OpenTable. We hope you've been well and we look forward to seeing you soon.
Nopa holiday wine boxes are here! Our team has curated a perfectly unique set of wines for your Thanksgiving feast. If you’re hosting a gathering, or generously gifting a host, this trio will pair perfectly with your holiday meal. Swing by the restaurant after 3pm between now and close of biz 11/23 to purchase. Each bundle is $125, ready to take home and ready to impress! 🥂
560 Divisadero Street
San Francisco, CA
94117
| Monday | 5pm - 12am |
| Tuesday | 5pm - 12am |
| Thursday | 5:30pm - 12am |
| Friday | 5pm - 1am |
| Saturday | 11am - 1am |
| Sunday | 11am - 12am |
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As a little holiday treat, we are opening up the Nopa vault and releasing a limited number of special bottles for purchase this season! Looking for a rare whiskey or a fabulous bottle of sparkling wine? Look no further than the Nopa holiday pop up bottle shop (link is in our bio). These hard-to-find spirits are the perfect gift for yourself or someone you ❤️ You have to act fast though!! All bottles must be purchased before 11:59pm Monday, 12/20. ORDERS WILL BE READY FOR PICK UP AT 4pm WEDNESDAY 12/22. You must pick up your order in person, with a valid ID. No shipping available, sorry 😊 And check back soon! As we dust off the shelves, we’ll be adding more boozy treasures to the page. Thanks for supporting our restaurant. 🥂
Butternut squash gratin, wood oven finished, serving it with steak tonight. We look forward to this all year. 🍁🍂
Come work with us! We are looking for a few nice, smart, hardworking people to join our team. Send your resume to [email protected]. We look forward to meeting you!
Happy Birthday 💥🍔💥🤗💥🎂💥❤️💥
It’s Saturday and the Liberty duck breasts are searing! We are open tonight, so swing by and pick up dinner. Or stay home and have us deliver! If Sonoma County Poultry isn’t your thing, don’t fret, we have lots of other options for you to choose from on our takeout menu. Click the order food button in our bio, or call us and we’ll take your order over the phone. Stay safe, eat well. Love, Nopa • • • • • •
Fry time starts now. • • • •
IT TAKES A VILLAGE!!!- A couple times a year & staff gather up at Nopa for a tradition we call 'COMPLETE the CIRCLE.' We cook a massive lunch and set the table for ourselves and some of our favorite producers. Last week we toasted to harvest and in the tradition of 'Complete the Circle' we took a moment to remind ourselves of our interdependency. You can't be a restaurant that feeds people well without dishwashers, cooks, bartenders and hosts who bring real care to their work, it takes ALL of them. Similarly, without winemakers and ranchers and coffee roasters and farmers who throw their whole hearts into their products year round, we can't cook and serve the food and drink we do, the way we do every day. A huge shout out to and and Annabelle from Star Route Farms (who classic farmer style doesn't have an insta) who all joined us to share a meal and their stories. We were so touched and are so grateful! Cheers to doing the good hard work every.damn.day. And 🙏🏼 to ✨our razzle-dazzle host and food runner who cooked and served and took this time-lapse.📸
Sunset Squares Slice Shop Divis
Divisadero
