NOPA

[ladymarmalade]

NOPA Its all caps. Open less than a week and it purrs. Ambiance, drinks, food, service are stunning how it all comes together. I never tasted wood grilled asparagus or creme brulee so perfect ever. This restaurant is so much what it is, its own genre, not replicating anywhere else. Its going to be awesoome to watch what happens here!

[Dwill]

Where is it? What is it? A very vague description, but now I'm curious

[Paulie]

Found this on GAYOT...looks like Chow alums...

"A big project slated to open later in April is Nopa, a restaurant named after and located in the North of the Panhandle neighborhood. The large space was formerly a laundromat, and will feature industrial touches like a concrete floor, a poured-concrete bar and exposed rafters. There will also be a large communal table and eventually a mezzanine, with ample seating at the bar. The partners (Laurence Jossel, Jeff Hanak, and Allyson Woodman) are all alums of Chow, and the sous chef is the former chef of Andalu, Marcella Lew. The Cal-Southern Med menu will be driven by the rotisserie, wood-fired grill and pizza oven, and will feature organic and seasonal ingredients. The restaurant has a full liquor license, and plans on staying open until 1 a.m. Nopa, 560 Divisadero St. at Hayes Street, San Francisco...."

[lavieestcourte]

We went to NOPA a few weeks ago-- It was ANYTHING but the comments I had previously read about it before going. To make a long story short, it was anything but gourmet-(my food came out luke warm), my meat was raw and I sent it back only to find them returning the little piece of meat 're cooked'?! I mean, if they had an ounce of class they would have just given me a new piece of meat done properly. Although I LOVED the wine... there are many other SF restaurants that have great wine lists.

The meal was not worth the money, the atmosphere was not worth my time- say no more! Save yourself the time and money, and pick another place! Little Star right down the street is a far better choice for all of the above!

[Missmoo]

If a piece of meat is undercooked most restaurants will just "re-cook" it. Overdone is another story.

[zin1953]

From my wife, who went there earlier this week:

"The appetizers were excellent; the entrées were truly horrid. Too loud, too expensive for what it is . . . PASS."

[Mick Ruthven]

Interesting that these late reports are so bad and the earlier ones here in other threads were so good. I've never been but it's been "on my SF list" for a while because of the good reports here. I'd be very interested in what others have to say about recent visits.

[Fine]

We were there for the first time in several months this past Monday--11PM and the joint was more than jumping.

We liked it a whole lot the first time (have to look it up--probably late summer early fall '06), quite a bit the second time in Nov. though were surprised at the virtually identical menu, and less this time.

I found it almost impossible to hear the soft-spoken server over the considerable din. (I suppose those still out at that hour on a Monday have been tippling a while.) She was telling us the bean soup was gone.

We had really liked the flat bread on previous visits; this time it was overwhelmed by a cumin-yogurt sauce (I recall no sauce on earlier versions)--couldn't even taste the bacon.

The vegetable tagine was also heavier, or at least heavier-handed, on spices than on my first visit, where the subtlety that permitted all the ingredients to be recognized had made it such a winner.

The grass-fed burger was good, as were the fries (though less salting, leaving the choice to diner, would be helpful).

The menu remains extremely similar to earlier ones. Certainly that was the norm at most restaurants until recent times, but I guess we've gotten used to changing menus or daily specials adding excitement (and, IMO, keeping chefs on their toes).

My guess is the owners feel the formula has been v. successful so why mess with it, but sooner or later, diners' tastebuds will become bored with the sameness. I know mine have.

[Windy]

The menu has always been kind of straightforward American food--the lineage of Nopa is Chow, not Chez Panisse.

When I was there in January, I thought the execution and service were very good, but as everyone agrees, it's very loud, and not cheap. And the menu itself wasn't exciting, so I didn't rush back. I imagine that if the chefs and servers were off, it would be much less impressive.

As a comparison, we had a marvelous dinner two Fridays ago at Le Provence. The menu is hardly changed from when they opened, but the food if anything has improved. Or maybe consistency is just what I want in a neighborhood bistro, a place quiet enough to have an intimate conversation with warm service, at a reasonable price.

[Fine]

I guess I should have emphasized more that the fact that it stays open late, even on Mondays, makes it a valuable resource. Much as we love Chinese food, sometimes ....

[Mick Ruthven]

Where and what is Le Provence? I couldn't find anything about it from Google.

[Windy]

Sorry, make that La (I don't speak French). Guerrero and 22nd.

[golompki]

Was just there on Thursday and was not impressed. The seating deal was weird. If you didn't have reservations, you had to hover over someone at the bar and there was not an order of "first come, first serve," more like who's the most aggressive or assertive. The menu was quite simple and very meaty. I had two dishes that both had the same bread crumbs on top. The grilled romaine was soggy and overdone. In fact the white bean casserole and the grilled romaine seemed to have the same cheese and the same breadcrumbs. I probably won't return.

[susancinsf]

Isn't Little Star a pizza place? Seems like an odd comparison to me; so what is it a better choice for? Aren't the menus completely different?

What was the 'meat' that came out raw? Seems like saying a bit more would in fact be helpful here.

[Patty]

NOPA is by north of the pan handle those are the initials, (NOPA). The Chef Lawrence Jossel used to work with Gary Danko back in the days when Gary was at the Ritz Carlton, he then opened Chez Nous.I have not had chance to try it but cannot wait to go this week.