Nopa's burger has its share of breathless fans and an almost permanent spot on best-of lists. They clearly leave enough fat to keep things juicy, and each burger develops some flavorful sear-marks from the grill. The magic, however, comes from the way a generous addition of salt brings out the grass-fed flavors of the meat. Beef this flavorful needs very little else. Nopa applies a few restrained frills but mostly leaves it well enough alone.
In 2011, Nopa sold a whopping 22,500 burgers! About 70% of them were served with cheese.
The burger pairs well with Peter Dipoli's "Lugum", a Merlot-Cabernet blend that Nopa serves by the glass. Check out tasting notes from Nopa's Wine Director, Chris Deegan, here.
Housed in a converted bank, Nopa’s wine-storage is a no-brainer: the old bank vault stays an ideal 56 degrees Fahrenheit.
For each pound of meat, the Nopa crew adds a teaspoon of salt, which brings out the flavor of the beef. Then the burger is put on a toasted house-made brioche bun; the top is glazed with clarified butter and grilled. It’s served with house-pickled onions, a few leaves of Little Gem lettuce, harissa aioli, and French fries sprinkled with rosemary, thyme, and other fresh herbs.
The Nopa burger is one of 7x7's 10 best burgers in the city. And even the most perfect burger needs something more than the house-ground meat of a pampered cow. Like choice seats. So sit at the counter overlooking the kitchen, smile at your line cook and get a whiff of the live fire your patty is cooking over.