By Molly Gore
By Molly Gore
By Pete Kane
By Lou Bustamante
By Pete Kane
By Ashley Goldsmith
By Pete Kane
By John Birdsall
In rapidly gentrifying cities, where a search for affordable housing turns every neighborhood, no matter how sketchy, grubby, or charmless, into a possible one, it's the amenities that follow that make those areas not just possible, but alluring complete with cute acronyms that redefine them. This trend started decades ago, in New York, when artists seeking cheap spaces turned the industrial area south of Houston into SoHo, and then ventured further south into the triangle of New York below Canal, which became Tribeca. But not everybody came to SoHo and Tribeca to live; hordes were attracted to these former no-man's-lands by intrepid local bars, trailblazing eateries, and the shops and galleries that soon followed.
Even one restaurant could make a serious difference: the Odeon opened on an entirely barren stretch of West Broadway I swear you could see tumbleweeds in the street in not-yet-Tribeca in 1980, and within minutes there were limos idling outside. I saw it happen in my own nondescript Los Angeles neighborhood, which already had a serviceable moniker, the Miracle Mile, but whose amenities changed rapidly once a grungy, seen-better-days edifice built in the '20s by Charlie Chaplin was renovated and became the home of the excellent Campanile restaurant and its adjacent La Brea Bakery. Suddenly, La Brea and neighboring streets were dotted with chic little stores selling flowers, books, shoes, antiques and more restaurants followed.
The cute-name syndrome struck San Francisco, too; many balked at SOMA, feeling it was a weak imitation of New York nomenclature (and what was wrong with the old South of the Slot?), but now, long after the trailblazers such as bacar and LuLu, there are no doubt those who think it always was SOMA, as they head to SOMA Pizza or the SoMa Inn Cafe.
San Francisco, CA 94117
Region: Haight/ Fillmore
Flatbread with sausage and broccoli $9
Braised duck leg with carrots and onions $19
Sturgeon with asparagus, peas, and artichokes $19
Moroccan vegetable tagine $16
Mashed potatoes $5
Doughnut holes with honey $7
Open nightly for dinner from 6 p.m. to 1 a.m. (bar opens at 5 p.m.)
Muni: 6, 7, 21, 24. 71
Noise level: high
And now there's a restaurant that seemingly intends to rename its neighborhood, as well as entice the hungry hordes. I've hitherto thought of the area where Nopa is as the Western Addition, never a drawing point, but the name, we're told on its Web site, comes from its location north of the Panhandle. (Reminding me that a portion of the Tenderloin has been somewhat optimistically renamed the Tendernob.) Furthermore, we're told, it's a San Francisco gathering place. A gathering place it swiftly became, as I saw on the first visit.
I'd called in the usual way for a reservation a few days in advance, only to be told: "We only take reservations starting at 5 p.m. for same-day dining." That was a new one on me, and seemed chancy, but they assured me it was working out just fine. So I called a couple of days later, on the dot, and easily secured an early-ish 6:30 reservation for two. Peter and I were led promptly to a table on the ground floor of the impressive two-story space, which had most recently housed a Laundromat, but had been built as a bank confirmed when Peter spied the massive old vault in the back, now being used as wine storage. Not every table was full just yet, but there was already a crowd two deep at the long bar, running down one wall, backed by towering windows interspaced with long mirrors that reflected a colorful cartoony cityscape mural in the upstairs balcony dining room. We could manage to hear each other under the happy din, but din there was.
"Mediterranean," I thought, looking at the 10 starters, ranging from warm marinated olives to pomegranate lamb riblets with coriander and mint, and the seven mains, which ranged from a house ground burger with harissa aioli to a fish stew with saffron and rouille that included the sea's name in its description. We started with baked goat cheese, which was almost liquid in its little ramekin, with a heap of nicely oily crostini chips and a bit of frisee and (not enough) pickled beets. No, actually, we started with the most minuscule amuse I've ever been served, one thin French radish each, with a pat of butter and a saucer of sea salt. (Later diners, I noticed, got halved radishes; they must have been running out. It was more an idea of an amuse than an actual one. Hey, it wasamusing.) I would have liked a more substantial and more pungent cheese, but our second starter was superb: a heap of tiny, hot, crackling fried fish, served with crisp, faintly licoricey fennel and a good tangy garlicky romesco sauce, gritty with nuts.
Our pleasure continued with the main courses: braised duck leg, actually two whole legs and thighs (surprisingly generous after the teasingly tiny radish), juicy in a balsamic reduction studded with sweet carrots and tiny translucent pearl onions, and a very seasonal treatment of a nice oily slab of white-fleshed sturgeon, pan-seared and adorned with asparagus, peas, artichokes, and tarragon: almost faultless, if the peas hadn't been overcooked. (And that's a real matter of split-second timing.)
Happy diners on either side of us inquired about our dishes and praised their own, unusually convivial and slightly high from being out in a place they enjoyed.
We asked our server if they prepared food to go we wanted to take something for Peter's wife Anita, due to be picked up after a meeting and the server said they didn't, but sweetly and conspiratorily offered to bring it to the table and then, after a bit, wrap it up to accompany the remains of my sturgeon home.