Tagged: NOPA

Oct 31

More than a Few Reasons to Eat at NOPA

It was our 2nd year anniversary and we wanted to go somewhere casual and delicious, of course. Walk into NOPA and you will feel the lofty ambiance, see the hip crowd and notice the focal point, the busy kitchen. Reservations are highly recommended and arrive early to find parking. We were lucky and sat on the mezzanine, probably a little more intimate than downstairs, and enjoyed a bird’s eye view of the hustle and bustle kitchen and noisy main dining room.

NOPA offers local, organic and sustainable products.  Everyone I know who has been to NOPA raves about it,  and when you ask about the must haves, they all say the same thing: “flatbread”, “pork chop” and  “fish”! Our server was also really friendly and helpful, he recommended a few of his favorites too.

We shared everything and started with the appetizers, the Flatbread of Potatoes, Romesco, Brussel Leaves & Crescenza and the Wilted Chicories, Bacon, Poached Egg and Jimmy Nardello Peppers. WOW for both of these starters! I can see why everyone orders the flatbread, thin and perfectly crispy on the bottom,  the potatoes were sliced like potato chips, a little nutty and a little cheesy! The warm wilted chicories dish was such a great combination, the bacon, the sweet peppers and onion with poached egg mixed together was like heaven!

For the entrees we ordered the Country Pork Chop, Butternut Squash Puree, Gold Chard & Olive Tapenade and Wood Roasted Halibut, Creamy Leeks, Yellow Finn Potatoes & Radicchio. Oh my…the pork chop was a big plump, juicy and tender pork chop- brined and grilled to perfection! The halibut was flaky, the creamy leeks sauce with the bitter radicchio blended very well together and was the perfect cream sauce for the fish, and the potatoes were super sweet!  We also ordered the Grilled Broccoli, Lemon, Anchovy & Breadcrumbs, I never knew broccoli could taste so good! We loved the sour flavors, I think it helped us with digesting all the good food!

Since the starter and entrees were so amazing, we decided to stay for coffee and dessert! We got ourselves the Johnny Cake with Brown Butter Ice Cream and Bacon Brittle and Blue Bottle Three Africans Blend served in a French press.  The cake tasted like corn bread shortbread and who can say anything bad about ice cream and bacon brittle?!  This sweet comforting delight was a great way to end the meal!

NOPA puts a whole new meaning for fresh seasonal ingredients blended into remarkable creative flavorful dishes!

0
comments