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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!

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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!





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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! 🥂

It’s Sherry Week in San Francisco! Come by and try the special cocktails, flights, and sherry cask finished whiskey that the Nopa bar team has curated for this event. 🥃 Discover or rediscover your love of sherry and celebrate its deep influence on the world of cocktails and spirits. Also, there’s a Sherry Week bingo game happening across town. Who doesn’t love bingo? Support your favorite restaurants and bars, drink great drinks, and win prizes. Yes. See you soon! 🍷





🍸credit: Salers Ruin by

It’s Sherry Week in San Francisco! Come by and try the special cocktails, flights, and sherry cask finished whiskey that the Nopa bar team has curated for this event. 🥃 Discover or rediscover your love of sherry and celebrate its deep influence on the world of cocktails and spirits. Also, there’s a Sherry Week bingo game happening across town. Who doesn’t love bingo? Support your favorite restaurants and bars, drink great drinks, and win prizes. Yes!! See you soon. 🍷

It’s such a treat when Ed and Jeanette come by the restaurant. Their produce has been on our menu for over 15 years, and today they brought us the most beautiful quince, mission figs, and Isabella 🍇 from their farm in Coalinga, CA. Together, the Uebers are a treasure trove of California culinary experience and information. They also have the best invoices ❤️

It’s such a treat to see Ed and Jeanette Ueber. Today they brought us the most beautiful quince from their farm in Coalinga, CA (as well as some mission figs and Isabella 🍇 ). The Ueber’s are a collective treasure trove of California culinary information, and we feel very lucky to have had their produce on our menu for over 15 years. ❤️

There are still tickets available…..

Join Chef Laurence in supporting local farms and thriving communities at Sunday Supper: A Farm to City Feast, at the on October 15! 🥂✨

Nopa has participated in this event since it started. 30 of your
favorite Chefs from around the Bay Area prepare a beautiful reception and four-
course dinner, featuring the best and freshest produce around.

Proceeds support Foodwise farmers markets, food access initiatives, and education programs, and also support our Bay Area restaurant community.

Check out the lineup and reserve a seat (or two) at the table tomorrow night!

foodwisesundaysupper2023.eventbrite.com

Local Monterey Bay sardines are on the menu tonight! Serving these beauties with white wine braised fennel and charred lemon. 🐟

Negroni Week is here! ​​​​​​​​​​​​​​​​​​Come sip a Negroni and help support Slow Food, an amazing organization working directly with communities to promote good, clean, and fair food for all. Our bar team has prepared a unique and exciting Negroni Week menu that includes seasonal and local takes, the old-school classic (of course), and an assortment of "Faux-gronis" if you prefer zero proof.

Let's raise a glass for a great cocktail and a great cause!

See you this week friends.

Our wood roasted vegetable tagine sometimes flies under the radar, but it's one of the most satisfying, nuanced, and labor intensive items on our menu. A classic North African dish, we make ours uniquely Californian by roasting the peakest-of-peak season vegetables from nearby farms, stewing rich tomato and harissa, adding Castelvetrano olives, almonds, and finishing with preserved Meyer lemon yogurt (or not if you're vegan). It's a little different every night, but always delicious and deeply satisfying. ​​​​​​​​​​​​​​​​​​

A nopa classic is back! Albacore are nearby and bountiful, which means our deconstructed Salade Niçoise is on the menu 🐟

We look forward to this time of year, when we get beautiful tuna delivered in the round. We filet each fish, season with loads of cumin, coriander, and fennel for 24 hours, poach in EEOV olive oil, and serve alongside all the best niçoise accoutrements chef picks up at the farmers market.

Come soon, come hungry, order this. ❤️