Restaurant Review: San Francisco, California

Nopa


In 2006, Nopa came onto the scene as a red-hot farm-to-table restaurant that energized an entire neighborhood. Amazingly, it’s still a hard-to-get reservation. Chef Laurence Jossel and crew turn out rustic dishes made with great, often local ingredients—from fried duck wings with peach jam to a simple but legendary dish of wood-baked butter beans—while wine director Dennis Cantwell’s list accommodates a wide swath of flavors and textures, including Calabretta’s Etna Rosato and a smattering of Jura whites.

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