Nopa

What Nopa does

Nopa is an independently owned, single-location San Francisco restaurant founded in 2006 by Chef Laurence Jossel, operating at 560 Divisadero Street at the corner of Hayes Street. The restaurant specializes in organic wood-fired cuisine with Mediterranean influences, centered on a wood-burning grill and oven, and serves a dinner-only menu that changes daily based on seasonal ingredients sourced from over 50 Bay Area farms and food purveyors (including Dirty Girl Produce, Tomatero, Brokaw Ranch, Tierra Vegetables, Full Belly Farm, Acme Bread, Point Reyes Farmstead Cheese, Sightglass Coffee, McAllister Ranch, and The Petaler). Beyond the core dinner service, Nopa operates a full bar with an extensive wine and contemporary cocktail program, an outdoor heated parklet on Hayes Street, private and semi-private event hosting for parties of 9 to 36 guests via a prix fixe family-style menu, and a gift card channel through Gift Rocker.

The customer base is distributed across four identified segments — neighborhood regulars, local industry leaders, special-occasion groups, and out-of-town visitors — with reservations accepted up to one month in advance and approximately one-fifth of dining space reserved for walk-ins managed through an in-person waitlist. Corkage fees ($45/$55 with $10 increments per additional 750ml bottle) provide a documented transactional revenue lever, while private event pricing is quote-based and not publicly disclosed.

The business model is a single-unit, full-service dine-in restaurant with no disclosed second location, no subsidiaries, no funding rounds, no parent company, and no public ticker. Marketing channels are limited to a Squarespace-hosted website, an email newsletter signup, and the Gift Rocker gift card platform; the company does not maintain listed social media profiles in the source materials. Headcount is reported at 11-50 employees, consistent with an independently operated mid-size fine-dining establishment, and no revenue figures are disclosed in any source.

Name

Nopa

Website

https://nopasf.com

Company type

Private

Founded year

2006

Operating status

Operating

Headcount range

11–50 employees

Short description

Nopa is an independently owned, single-location San Francisco restaurant founded in 2006 by Chef Laurence Jossel, serving dinner-only organic wood-fired Mediterranean cuisine with a daily-changing menu sourced from over 50 Bay Area farms, alongside a wine and cocktail program, private events, and outdoor parklet seating.

Ownership category

akta.pro rank

Product category

Full-service restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

Keywords

• Wood-fired restaurant
• Farm-to-table dining
• Mediterranean cuisine
• Private event catering
• Full-service restaurant

Headquarters

HQ city

San Francisco

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Dinner Service: Daily dinner service with wood-fired Mediterranean cuisine, featuring seasonal menus that change daily. Revenue generated from food sales, wine, and cocktails during dinner service.
2. Private Events: Private and semi-private dining for parties of 9-36 guests. Serves prix fixe three-course family-style menu. Revenue from event bookings and catering-style dining.
3. Alcohol Sales: Full bar with cocktails and extensive wine program featuring by-the-glass and cellar stock selections. Revenue from beverage sales including corkage fees.

Pricing tiers

Distribution channels5 records

Marketing channels3 records

Core offering

Nopa operates a single-location full-service restaurant in San Francisco serving a daily-changing dinner menu built around a wood-burning grill and oven, with organic, wood-fired cuisine featuring Mediterranean influences and seasonal ingredients sourced from local Bay Area farms and purveyors. The core experience is complemented by a wine program, craft cocktail program, and private dining for events of 9–36 guests.

Product overview

Nopa is a single-location San Francisco restaurant offering a unified dining experience centered on organic wood-fired cuisine with Mediterranean influences. The core product is the dinner service featuring a daily-changing menu built around a wood-burning grill and oven. Supporting offerings include a wine program, cocktail program, and dessert menu. Additional services include private dining for large parties (9-36 guests), outdoor parklet seating, gift card sales, and a reservations/waitlist system.

Differentiator

Problem solved

Functional benefit

Products and services

• Dinner Service Daily dinner service featuring a rotating, organic, wood-fired menu with Mediterranean influences, centered on a wood-burning grill and oven, using seasonal ingredients sourced from local Bay Area farmers' markets and food purveyors. Served to dine-in guests in the restaurant and at the heated outdoor parklet.
• Private Dining and Events Private and semi-private event hosting for parties of 9 to 36 guests, offering a prix fixe three-course family-style menu with accommodation for dietary restrictions and preferences. Booked via direct email inquiry to the private events team.
• Gift Cards Gift cards redeemable at the restaurant, sold online through the third-party Gift Rocker platform.
• Reservations and Walk-in Seating Table reservations accepted up to one month in advance online, with approximately one-fifth of dining space reserved for walk-in guests and a host-managed waitlist for bar, community table, and chef's counter seating.

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Ten partnerships are on record, tiered core and minor.

• Dirty Girl ProducecoreOthersLocal farm partner providing seasonal produce. Dirty Girl Produce is one of over 50 farm partners supplying ingredients to Nopa's daily-changing menu.
• TomaterocoreOthersFarm partner supplying fresh produce to Nopa's kitchen.
• Brokaw RanchcoreOthersAgricultural partner supplying produce for the restaurant's seasonal menu.
• Tierra VegetablescoreOthersLocal farm partner contributing to Nopa's commitment to Bay Area-sourced ingredients.
• Full Belly FarmcoreOthersOrganic farm partner supplying seasonal produce to Nopa.
• Acme BreadcoreOthersArtisan bread supplier providing fresh baked goods to Nopa.
• Point Reyes Farmstead CheesecoreOthersArtisan cheese supplier providing specialty cheeses for Nopa's menu.
• Sightglass CoffeeminorOthersSan Francisco coffee roaster supplying coffee for the restaurant.
• The PetalerminorStrategic or Co-development PartnerFloral design partner providing decorative arrangements for the restaurant space.
• McAllister RanchminorOthersRooftop bee keeper partnership providing honey and bee-related products to the restaurant.

Scale indicators2 records

Recent moves5 records

Expansion highlights3 records

Direct peers

• The Progress: SF contemporary American restaurant from the State Bird Provisions team featuring a seasonal, locally sourced menu. Comparable size, customer base (neighborhood + destination diners), and California-farm sourcing approach.
• Spruce: SF upscale American restaurant with an emphasis on local sourcing, a deep wine list, and bar service. Comparable as a destination, full-service SF concept with a beverage-forward revenue mix.
• Frances: Small, neighborhood fine-dining restaurant in SF with a seasonal California menu and strong wine focus. Comparable scale, neighborhood-gathering identity, and locally-sourced, chef-driven positioning.
• State Bird Provisions: Award-winning SF restaurant known for a constantly changing, dim-sum-style menu and James Beard recognition. Comparable as a high-end, chef-driven SF concept where menu variability and culinary innovation are central to the brand.
• Lazy Bear: SF fine-dining tasting-menu concept with strong beverage and community-table elements. Comparable as a high-end, single-location SF restaurant where reservations, seasonal sourcing, and chef identity drive demand.
• Rich Table: Husband-and-wife chef-owned SF restaurant serving seasonal Californian cuisine with a notable cocktail program. Comparable as a chef-driven, neighborhood-anchored SF concept with strong bar revenue.
• Zuni Cafe: Long-standing San Francisco farm-to-table institution with a wood-fired oven and a wine-forward bar program. Highly comparable as an iconic, single-location SF gathering place with a regional-producer-driven menu.
• Foreign Cinema: SF Mission District restaurant combining California-Mediterranean cuisine with a film-screening patio. Comparable as a single-location, experience-driven SF dining destination with strong neighborhood identity.

Regional players

• Camino: Oakland farm-to-table restaurant with a wood-fired hearth and locally sourced menu. Comparable culinary approach and farmer-supplier network; primarily Bay Area rather than SF-only.

Broad incumbents

• Tartine Bakery: Iconic SF bakery/restaurant brand with multiple locations and broader daytime/daypart exposure. Comparable as a destination SF food brand, but operates at greater scale and across formats versus Nopa's single dinner-only location.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Xx.com/nopa_restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Nopa