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laurence jossel

Life on the Line: Laurence Jossel Can Do It All

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For six weeks, his guest blog will give us a snapshot of life in the kitchen.

Tuesday.
1:22 p.m. 
Prep period.

Tuesday is an exciting day in the Nopa kitchen for two reasons: It’s typically a slower day, which allows the cooks a chance to recover and refocus. And better yet, it’s a market day.  Market days mean a flood of new produce to taste and play with. There’s an energy that surges through the kitchen on these days, setting a nice tone for the next few days.

First Taste: Nopalito

I don't have many restaurant phone numbers programmed into my cell phone (mostly just the few places I'll order ahead from and pick up on the way home), but last night I added Nopalito's number (415-437-0303) and you might want to, too. Because this new little Mexican cantina from the people that brought us Nopa does not take reservations. They will, however, add your name to a list if you call ahead, a boon when the wait on a rainy Wednesday night at 8 p.m. stumbles into the one plus hour territory.

 

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