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Keep in mind: this activity is in San Francisco
Sweet Treat
Desserts Anytime
Western Addition/NOPA

Stop by for the ethereal Sopaipilla dessert at Nopa, accompanied by an expertly mixed digestif. The fluffy, fried pastries arrive with a little pitcher of burnt-orange caramel sauce, to be poured wantonly over (and into) the dessert, and cocktails are made with house-specialty infusions.

History Lesson

Housed in a converted bank, Nopa’s wine-storage is a no-brainer: the old bank vault stays an ideal 56 degrees Fahrenheit.

The Sosh Concierge

They say life is short, so eat dessert first. Regardless of when it’s eaten, nothing trumps Nopa’s sopapillas. A sopapilla (“sopa-PEA-ya”) is a light and pillowy fried pastry, dusted with sugar and served with a side of burnt-orange caramel sauce. Nopa’s after-dinner drinks, like the famed Blue Bottle Cocktail, pair perfectly.

In as much time as it takes to say, “You’re table is ready,” Nopa become a darling of the San Francisco restaurant scene. As a late-night stop for many industry insiders (chefs, critics, restaurant managers, etc), and an innovator in flavors, ingredients, and décor, Nopa (the name is a tribute to its North-of-the-Panhandle locale), is a destination that still manages to maintain neighborhood hominess.

560 Divisadero St
San Francisco, CA 94117
(415) 864-8643
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Robyn Lee