I was told that "Nopa" stood for "No Parking". One person told me they spent a half an hour looking for parking in the area one night. We got lucky, found a spot after only a couple of minutes. I didn't see this on the website when I booked the reservation, but you can park in the DMV lot at night for $10. That's the deal!
We arrived more than an half hour before our reservation (having found parking so quickly only two blocks away). We went to the bar to order drinks and after I got the order in, our table was ready. Nice!
We started with two appetizers: the baked white beans and Hungarian chicken soup. Both were excellent. For entrees, we ordered the duck, the vegetarian tagine, and the pork chop. Again, everything was excellent. Both the duck and the pork chop were cooked properly to order. We also got an order of French fires to share which were devoured quickly, the basil aioli adding a yummy zing. The pork chop I had was one of the best I've ever had (possibly only bested by the Flying Pig in Oceanside).
The food is well seasoned, namely salted. If you are a very light salter, you might find it a bit heavy, but it was fine for all of us.
Service was excellent. Every worker, and I had some interaction with at least a half dozen, were smiling, friendly, and helpful.
My main tip is to make a reservation. There were many well-dressed 30-somethings eating at the bar because they couldn't get a table. And consider public transportation unless the DMV is available.
Though I didn't walk out thinking that the food was a quantum leap above anything else I've tried, I can't see how they could do better. Good ingredients, cooked properly, with clean, but complex, flavors. It's what fine dining should be. Even if one is not "wowwed" by the experience, every four-star or below restaurant now suffers by comparison. 5-stars. Hopefully I'll get another chance to go back.
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