The bartenders at this neighborhood restaurant use as many local ingredients as possible, including honey from their rooftop hives.
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From Food & Wine , NOV 2008
They were small, white cellini runner beans, a more assertive version of Italian cannellini, which he stirs into a lush clam chowder with butternut squash...MORE
From Food & Wine , JUN 2008
Some mixologists, like Neyah White of San Francisco’s Nopa restaurant, use small amounts of eau-de-vie to give drinks subtle hints of fruit....MORE
From Food & Wine , JUL 2011
'California Syrah producers are dialing back ripeness—the result is extremely...MORE
From Food & Wine , AUG 2011
Wine director Peter Eastlake checks out more live music at The Independent and then stops in at Nopa. 'They have a great wine list and...MORE
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