Cuisine:

• American
• Californian
• Contemporary
• Others
• Mediterranean

Nopa Description:
While the name sounds exotic, Nopa is actually a moniker for North of the Panhandle, given by the owners who live in the neighborhood. The unassuming storefront opens onto a bustling two-tiered dining room with soaring ceilings and an open kitchen replete with rotisserie. The long bar plays host to a fashionable crowd of urbanites and a whimsical mural of beloved local haunts makes a good conversation starter. Nopa accepts reservations up to one month in advance of dining. Service is reasonably efficient and friendly. Chef Lawrence Jossel uses sustainable, locally farmed ingredients to create a Mediterranean-inflected menu that owes its biggest nod to Greece. Outstanding starters include crispy little fish with fennel and a garlicky, nutty romesco sauce, and flatbread with sausage, broccoli di ciccio and red onions. For heartier fare try the spit-roasted London broil---medallions of pink, tender steak fanned around creamy mashed potatoes and served with a mild horseradish crème fraîche. The rotisserie chicken seems like a sure thing---the skin is crackling and the meat is moist---but an overly smoky flavor dominates every bite. The wine list features an impressive and pricey selection of varietals from around the globe. There are a dozen or so wines under $8 by the glass or opt for spirits from the full bar.


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