Local before arrival
For a restaurant voted the city’s “Best Overall” by locals, Nopa’s menu is surprisingly down-to-earth: hearty cannellini and kale soup, incredible pork chops grilled over almond wood, all inspired by Mediterranean peasant food. Owner and chef Laurence Jossel says the local, organic ingredients are key: “I don’t need anyone to see how smart I am. I want them to see how brilliant the farmer is.” The wine (cellared in an old bank vault) is mostly European, and always excellent.
