Definitions
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Etymologies
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Examples
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Organic and sustainable ingredients are so ubiquitous that restaurants such as Nopa don't even bother to mention them on the menu anymore.
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Organic and sustainable ingredients are so ubiquitous that restaurants such as Nopa don't even bother to mention them on the menu anymore.
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In a conversation with some of the folks that built and opened this eatery, I learned that Nopalito came about because some of the kitchen crew at big-sister restaurant, Nopa, prepared off-menu items for each other pre- and post- shifts.
Nate Pollak: The Secret Menu -- If You Have to Ask, You'll Never Know Nate Pollak 2011
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Rather than offer these items as a secret menu, the culinary and management team at Nopa decided to build a whole restaurant around it.
Nate Pollak: The Secret Menu -- If You Have to Ask, You'll Never Know Nate Pollak 2011
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Rather than offer these items as a secret menu, the culinary and management team at Nopa decided to build a whole restaurant around it.
Nate Pollak: The Secret Menu -- If You Have to Ask, You'll Never Know Nate Pollak 2011
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One wine director, Chris Deegan of the restaurant Nopa, says “I find myself drinking European wines most of the time and pairing European wines more successfully with the food.”
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Rather than offer these items as a secret menu, the culinary and management team at Nopa decided to build a whole restaurant around it.
Nate Pollak: The Secret Menu -- If You Have to Ask, You'll Never Know Nate Pollak 2011
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In a conversation with some of the folks that built and opened this eatery, I learned that Nopalito came about because some of the kitchen crew at big-sister restaurant, Nopa, prepared off-menu items for each other pre- and post- shifts.
Nate Pollak: The Secret Menu -- If You Have to Ask, You'll Never Know Nate Pollak 2011
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In a conversation with some of the folks that built and opened this eatery, I learned that Nopalito came about because some of the kitchen crew at big-sister restaurant, Nopa, prepared off-menu items for each other pre- and post- shifts.
Nate Pollak: The Secret Menu -- If You Have to Ask, You'll Never Know Nate Pollak 2011
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One wine director, Chris Deegan of the restaurant Nopa, says “I find myself drinking European wines most of the time and pairing European wines more successfully with the food.”
Home field disadvantaged – NYT on SF wine lists | Dr Vino's wine blog 2009
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