David Lebovitz

"I know from eating at Nopa that I wouldn’t be disappointed. And sure enough, everything from the warm, slightly-charred beef patty, bun toasted in each side, and the tangy pickled red onions, this was it. And I thought I was over the whole “everything’s better with bacon!” mania, until I tasted the rashers of house-smoked bacon criss-crossing this beef patty, and decided that the game ain’t over for bacon. In fact, it’s going into overtime."

Andi Fisher

"San Francisco’s Best Cheeseburgers: Nopa - The cheeseburger at Nopa is wood-fire grilled with sharp cheddar cheese and pickled onions. The secret? The salt! For each pound of meat, Nopa adds a teaspoon of salt, which brings out the flavor of the grass-fed beef."

Marcia Gagliardi

"Five of the best burger places in San Francisco: One of the original and strongest players in San Francisco’s burger game is Nopa, and with good reason. Their perfectly ground and proportioned patty is served on a toasted bun with pickled onion, harissa aioli and a big pile of crisp fries."

Daisy Barringer

"The burger is made with Five Dot Ranch chuck that’s ground daily and then grilled over a wood fire and served with melted Cheddar, lettuce, and pickled red onions on a house-made brioche bun tastes just as good between the hours of 4pm and 8pm as it does at midnight, especially since we’re all starting our cocktail and beer drinking earlier than ever before."

The Costa Group

"San Francisco's Top 5 Gourmet Burgers: Nopa - Nopa serves 'rustic, simple, urban food' created with seasonal ingredients and sourced locally. Their grass-fed burger is grilled over a wood fire and is served with pickled onions and a side of fries. This 'perfectly cooked, upscale burger' is worth every penny."

Annie Johnson

"We knew we had to try the brunch burger — a classic. This juicy wood-grilled hamburger came with pickled onions, French fries, and pimenton aioli. The aioli was great and all the components held up. 10/10 for Nopa’s version of this brunch staple."

Omar Mamoon

"Marin Sun Farms' grass-fed chuck is ground in house daily for the thick 7-ounce pucks that are flame-grilled to perfection and served on grilled housemade brioche. Gruyere and blue cheese are both on the table, but we recommend going old-school cheddar. It’s a mouthful of meaty, cheesy goodness, with a side of and little gems if you must."

David Kover

"I wish all my grass-fed burgers tasted like the chubby patty served at NOPA. They clearly leave enough fat in the grind to keep things juicy, and even burgers on the redder end of the spectrum develop 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. By the second bite, a beefy funk seems to issue from deep within the patty in a way that gets my primal pleasure receptors throbbing."

Ellen Fort

"17 Juicy Burgers in San Francisco: Nopa - There is no better late-night burger than the one at Nopa — the restaurant usually serves 29,000 a year, which is certainly proof. This one is wood-grilled and comes with pickled onions, little gem lettuce, and cheddar cheese if you so choose. It's usually the perfect barstool meal."