Judging Restaurant – nopa Kitchen+Bar

800 F Street, NW

nopa opened up in the former Zola space just north of pennsylvania avenue back in May 2013. Their website says:

“nopa Kitchen+Bar, a new 160-seat American brasserie in the heart of Penn Quarter. This is the award-winning restaurateur’s eighth restaurant in the nation’s Capitol and it serves American fare with French and Asian influences. The name represents nopa’s location just north of Pennsylvania Avenue and it welcomes guests for lunch, dinner and Sunday brunch. The restaurant offers lively dining in the main dining room, and also offers quieter dining options and several private dining rooms.

Greg McCarty is the executive chef for nopa Kitchen+Bar. A graduate of The George Brown Chef School in Toronto, Canada, McCarty’s culinary career began in the New York City kitchen of Jean Georges. He cooked under Chef Vongerichten for six years, working his way up from line cook to executive sous chef of Dune in the Bahamas. In 2005, McCarty returned to Manhattan to open Nobu 57. McCarty worked with renowned restaurateur Drew Nieporent on various restaurant projects, and has also managed his own consulting business, before accepting his new position in Washington.

Ashok Bajaj worked with James Beard Foundation’s award-nominated restaurant designer Martin Vahtra of Projects Design Associates of New York to create nopa. Its striking interior is light-filled, and sports a rustic industrial style. The décor features whitewashed exposed brick, rough sawn wood paneling, steel accents and metal task lighting. These strong elements contrast dramatically with the plush fabric on the red banquettes and camel leather arm chairs, which provide comfortable seating around sleek wooden bistro tables.”

You can see their menus here.

Any fans?

14 Comment

  • Had the bottomless brunch here, it was great. I loved how they had the option of mimosa or just champagne. After multiple mimosas, I can only handle so much orange juice so it was nice to be able to switch. I have Celiac, and they were very accommodating to customize my entree and even included extra potatoes to make up for the lost bread that I could not eat. Have tried to back multiple times, but wasn’t able to get a reservation. Hope to make it back soon.

  • epric002

    was just there for dinner & drinks on saturday night with 2 friends. we had: pork belly taquitos (almost like a spicy pulled pork- yummy, but unexpected); crispy brussels sprouts (AWESOME!); yellow beet soup (fabulously creamy and smooth w/o being heavy); hamachi tartare (i didn’t try it but my friend loved it); salmon (didn’t try, friend loved); tenderloin (didn’t try, friend loved); madeleines (6 minis on raspberry puree- delish); and some cocktails which i’ve forgotten since i don’t see a cocktail menu on the website. i liked it, and would go back if i was in the neighborhood.

  • They have great food and service! Not the most inventive menu and I don’t think they have changed it all since they opened, but the chilean sea bass entree is a favorite of mine.

  • I went to a rehearsal dinner at this place and the whole restaurant smelled like sewage. Wouldn’t go back.

  • Actually just ate there on Sunday. It was delicious. The mushroom and gnocchi appetizer was delicious, they have warm brioche muffins to start your meal. Had the tenderloin, it was good. My wife had the lobster with pea puree and risotto and that was delicious! I would like to go back and try other items on the menu! Had the homemade madeleines for dessert, they melted in your mouth!

  • incredibly forgettable

  • I’ve been once and will return soon. Good service, good food, and the dessert was outstanding. Best strawberry fried pies!

  • Based on the name alone have zero interest in going there.

  • nopa is really great! We went back in November and had an awesome experience. The bread that they give you before the meal is worth the trip. My two friends and I tried a few different appetizers, entrees, and dessert and everything tasted amazing. They also have MD 20/20 as a drink option carefully disguised with a different name, which is hilarious.

  • love it—-they have a seasonal fried mini-pie that was fantastic

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