Nopa Fish, opened by Laurence Jossel and Holly Rhodes, brings the ethos of Nopa to a modern fish market and casual seafood spot. It focuses on local ingredients, sustainable sourcing, and simple preparations. The interior, styled by Bay Area artisans, includes a custom tile mural and hand-painted signs. Seasonal produce is sourced from farmers markets, contributing to a menu that features dishes like grilled filet and summer succotash. The environment is warm and inviting with communal tables, creating a community feel.
Nopa wasn't just seasonally inspired and farm-to-table at a time when seasonally inspired and farm-to-table hadn't yet permeated the city. It was a place whose ethos making everything in-house, from scratch and atmosphere were as much of a draw as its damn good Cal-Mediterranean menu and thoughtful cocktails and wine list.
Nopa Fish celebrates local ingredients and producers, focusing on sustainable sourcing and simple preparations. Jossel had already been to two farmers markets, gathering ingredients for the kitchens at both restaurants.
Like all of the small businesses in the Ferry Building's marketplace, Nopa Fish is little more than an alcove, with two long communal tables that graze the hall's boundary. But they've made it their own.
The couple's 16-year-old daughter is still adding fish to the ceramic school that swims across the walls.
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