Our Story

Nopa is a San Francisco gathering place where neighbors, friends, visitors, and families can eat well and connect.

We opened our doors in 2006 on the corner of Divisadero and Hayes Street, in a building that was formerly a coin-operated laundromat, and before that the site of a Bank of Italy. Our mission was simple—build a community gathering place and serve honest food made from local, seasonal ingredients, pour great wine and cocktails, and be of service.

Since day one our menu has changed daily with ingredients sourced locally from bay area Farmers’ Markets and nearby food purveyors. We serve generous portions, offer a diverse wine list, and craft thoughtful, straightforward cocktails.

Collaboration is the heart and soul of our dynamic restaurant. We encourage our staff to contribute their unique passions and expertise to building daily menus, refining standards of service, and distinguishing the Nopa guest experience.

We have always loved feeding people and we pride ourselves on serving a diverse community of guests, from neighborhood regulars to local industry leaders, special occasion groups, and visitors from out of town. We believe it is an honor and a privilege to do this work and we hold that attitude in our interactions with one another and with every guest.

Film Credit: Jackie Litle, Nopa Line Cook

“We understand that a great restaurant is a sum of its parts, and we never cease in our commitment to our values as a San Francisco culinary institution.”

- Chef Laurence Jossel

Farms & Food Friends

Dirty Girl Produce - Tomatero - Brokaw Ranch - Tierra Vegetables - Full Belly Farm - Lonely Mountain - Hale’s Apple Farm - Stemple Creek Ranch - Acme Bread - Riverdog Farm - Kaki Farm - Zuckerman’s Farm - Brooks and Daughters - Capay Organic - Four Sisters - Devoto Gardens & Orchards - Eatwell Farm - Everything Under the Sun - Flying Disc Ranch - Heirloom Organics - Iacopi Farms - K&J Orchards - Sonoma County Poultry - Lagier Ranches - TwoXSea - Marshall’s Honey - Five Dot Ranch - Rancho Llano Seco - Oya Organics - Billy Bob Orchards - Point Reyes Farmstead Cheese - Rojas Family Farm - Star Route Farm - Rancho LLano Seco - Triple Delight Berry Farm - The Peach Farm - Tory Farms - Yerena Farms - Emigh Lamb Company - Josie Baker Bread - Sightglass Coffee - Triple T Ranch - Monterey Fish Company - Water 2 Table

 

Creative Partners

The Petaler, floral design - McAllister Ranch, Nopa Rooftop Bee Keeper - Concrete Works, cement designer - AOCSF, accounting - Cayson Designs, aprons - McCalman Co., menu design - RAY Studio, design - Tazi Designs, brass light fixtures - B&L Seating, booths and barstools - Betz Sweeney, cabinetry and table tops - Aubrie Pick, photography - Noel Bouche, paint - CW Stockwell, wallpaper - Wells Electrical, electricians - Fireclay, tile - Emeco, outdoor seating - Katie Gong, artist - Brian Barneclo, mural artist

Nopa FAQs

  • Yes. Our corkage policy is a fee of $35 for the first 750ml bottle, $45 for the second, and increases $10 for each 750ml bottle thereafter.

  • Yes. We have outdoor seating on Hayes Street in our heated, covered parklet. We think it’s cozy and lively in the parklet, and you can see photos of the space on our gallery page. We do recommend dressing in layers, as San Francisco can get chilly. If you need an extra extra layer, please ask your server for one of our blankets.

  • Our outdoor seating can accommodate quiet, well-behaved dogs, who hang out under the table. Unfortunately we can not allow pets into the restaurant.

  • Unfortunately, no. You must come to the restaurant after 5:30pm and speak to our host in order to be added to the waitlist. They can take your information and provide you with an estimated seating time. We cannot give wait times over the phone.