Nopa’s new brunch service hits it “out of the park,” says Absonot. “The menu is a great mix of sweet and savory, classic and innovative. And yes, the burger’s on there! There’s also a breakfast cocktail menu, of course.”

In an alternative to the usual cream cheese and lox pairing for bagels, there’s an excellent combo of smoked trout, farmer’s cheese, and pickled onion. The tomato salad is outstanding. Merguez is particularly juicy, and it comes with perfectly cooked lentils and a couple of poached eggs. But for a really special egg dish, go for the butter-basted treatment option—”it creates eggs that are very uniformly cooked, and the white is velvety but not gooey,” Absonot says. They’re served with white corn polenta cakes and zucchini-corn succotash.

“The portions are huge, so go hungry. You’ll leave happy,” Absonot concludes.

Nopa [Western Addition]
560 Divisadero Street, San Francisco

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