The heart of Nopa is its wood fire. Long before the doors open, the kitchen is already tending to the flames that define nearly every plate that leaves the pass. This unwavering focus on live-fire cooking results in what has been called urban rustic food, a style that is direct and tied to the quality of its ingredients. The kitchen has become particularly known for a grilled pork chop, a dish that has been a mainstay and a perfect representation of the restaurant’s philosophy. Sourced from local farms, the food is straightforward and built around what is available in the moment. When it opened in 2006, Nopa helped to define a neighborhood, lending its name (an abbreviation for North of the Panhandle) to the surrounding area and quickly becoming a quintessential San Francisco gathering place. The space itself, a former bank building, contributes to the feeling of a modern tavern. High ceilings, a mezzanine overlooking the main floor, and a large open kitchen create a constant sense of energy and motion. The bustling, chic but unfussy room draws a crowd for everything from dinner to late-night snacks, serving well past the time most other kitchens have closed. The list of dishes changes daily, guided by the seasons and a network of local purveyors, but the culinary vision remains consistent. The cooking draws on Mediterranean influences, seen in items like Moroccan vegetable tagine or the simple excellence of wood-baked beans. Alongside more elaborate preparations, the restaurant has also earned a reputation for one of the city's best burgers. Whether it’s a flatbread pulled from the wood oven or a simple plate of grilled broccoli, the preparations consistently reflect a Californian sensibility.