Yes - they grill it over wood like the pork chop which adds a nice, subtle smokiness
Another visit to Nopa https://www.nopasf.com/ and another great night. We tried to test out more new dishes from their menu, e.g. crudo, pasta, fish and all of them were very good and the always changing flatbread is something we have nearly every time. Only some of the new cocktails weren’t really that exciting but a visit at Horsefeather a few doors down afterwards helped.
Best places in the house - kitchen counter
Local halibut crudo, white corn, Rojas Family Farm cherry plum, pickled shishitos and chili oil
Warm olives, port marinated, garlic confit and levain bread
Flatbread, spicy lamb sausage, white nectarine, cucumber, fennel, tzatziki and mizuna
Tagliatelle, hand-cut egg noodles, nine hour bolognese, summer squash and parmesan
Pan seared local black cod, grilled torpedo onion, soubise, arrowhead cabbage slaw and bing cherries
Rolled coconut cake, blackberries, raspberry compote and strawberry sherbet
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Another very good dinner at Nopa https://www.nopasf.com/ - we especially enjoyed our different appetizers. It might be a reflection of just coming back from a trip to Italy but this visit was also a reminder that restaurants in the US tend to have too large entrees which are too focused on meats. Looking back a second round of appetizers might have been an even better approach last night.
Olive oil poached local albacore, confit juliet tomatoes, haricot vert, soft egg, mustard seeds, caper aioli and grilled sourdough bread
Wood baked beans, Iacopi Farms gigantes, oregano pesto, valbreso feta and bread crumbs
Warm olives, port marinated, garlic confit and levain bread
Flatbread, house smoked brisket, mushrooms, sauerkraut and horseradish crème fraiche
Nopa cheeseburger, grass-fed Stemple Creek beef ground daily, house baked brioche bun, pickled green onions, bacon, kennebec french fries and basil parmesan aioli
Country pork chop, sweet corn, roasted summer squash, sungold tomato and arrowhead cabbage
Nopa cheeseburger, grass-fed Stemple Creek beef ground daily, house baked brioche bun, pickled green onions, avocado, kennebec french fries and basil parmesan aioli
Blueberry peach cobbler, hot sugar crust, frosted almonds and crème fraiche ice cream
Neapolitan baked alaska, flourless chocolate cake, vanilla bean and strawberry ice creams
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Fish House punch cocktail- rum, brandy, peach, black tea and lemon - very nice. Burger was spot on as usual, the fries were good but not totally on point. Broccoli with lemony breadcrumbs was perfect. Eggplant parm with fresh basil, a drizzle of pesto and a bright tomato sauce was good but the eggplant was too mild - not eggplanty enough.
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In high school, I used to help a friend’s father make Fish House Punch. Too strong for me! 
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Oh funny - I’d never even heard of it before, but now I might have to make a batch - Any tips!
Pace yourself! 
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Back for my annual burger craving.
Sea Smoke cocktail (mezcal, pear, white versus, nori oolong) was good. Fried rock cod app was perfect but kind of filling for an app. We each got a burger (should have split one and gotten more small plates), and split a side of grilled broccoli. I got bacon and cheddar cheese. Honestly I think the bacon is a distraction from the pure beefiness of the burger and wouldn’t get it again. Took half a burger, fries and broccoli home. B Patisserie mango kouign aman for dessert.
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Late dinner at Nopa https://www.nopasf.com/ - some “classics”, some new dish. The smoked brisket with the sauerkraut was really nice.
Wood Baked Beans - Iacopi farms gigantes, oregano pesto, Valbreso feta, toasted breadcrumbs
Flatbread - house cured coppa, wild huckleberry, brussels sprouts, gruyere
Nopa Cheeseburger - grass-fed Stemple Creek beef, house baked brioche bun, pickled onions, kennebec french fries, green garlic aioli
Cherrywood Smoked Brisket - house fermented sauerkraut, duck fat potatoes, asian pear, dill
Key Lime Mousse - strawberry jam, ginger snap crumbs, coriander whipped cream
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I had a late dinner this Sunday at the bar at Nopa.
To drink, I had a Mai Mai Mai ($14), which was a refreshing and tropical tasting mocktail similar to a classic Mai Tai. It had Abstinence Cape Spice mock rum, orgeat, Wilderton citrus, and lime.
YAYA’S FRIED CHICKEN ($33)
Moroccan spiced, buttermilk brined and double dredged, turmeric pickles and side of chili honey
I had the fried chicken for dinner, which was very good. The chicken was very moist and juicy due to the buttermilk brine, and the Moroccan spiced batter made for a very crispy crust. Almost too crispy. There were some yellowish turmeric spiced pickles to cut through the fat, and also a hot honey. It’s a pretty big portion, I think a half chicken. There was a thigh, a drumstick, and a breast cut into two pieces, with one piece resembling an airline chicken.
White meat cross section.
