Before you’re able to enjoy a single forkful at this Bay Area sensation, you’ll have to secure a table—and that takes some serious effort. Reservations are snapped up at lightning speed, and hopeful walk-ins must line up prior to the start of service to add their name to the list. The good news? Your efforts will be well rewarded. Inside, an open kitchen, soaring ceilings and hordes of ravenous sophisticates produce a cacophonous setting in which to relish Nopa's wonderful, organic, wood-fired cuisine. Dig into a bruschetta of grilled levain spread with smashed avocado, pickled jalapeños, lemon-dressed arugula and shaved mezzo secco, or go for the roasted king salmon fillet over creamed corn, smoky maitakes, crisp green beans and sweet tomato confit.
- MICHELIN guide inspectors