May these photos be a reminder of why these two restaurants are among San Francisco’s best, an impetus to return and try what are among the best dishes their chefs have created since opening. The best things improve with age.
COMMONWEALTH, Mission (2224 Mission St., between 18th & 19th, 415-355-1500)
Commonwealth, one of my overall top San Francisco restaurants out of thousands, is, at over three years old (opening in 2010), better than ever. Visiting this summer and fall was a striking reminder of why Executive Chef Jason Fox with Chef de Cuisine Ian Muntzert, is among the best in our talent-heavy town.
Imagination, flavor and value collide in Fox’s dishes, which are on par with fine dining dishes but at $75 for a tasting menu or in the mere teens for individual plates. I often dine on far pricier dishes around the world that aren’t remotely as fresh or ingenious.
Innovation and flavor “wow” in combinations like voluptuous sea urchin with fried corn tapioca fritters, or Wagyu beef with icy horseradish spheres and onions in varying forms. Texture and flavor unfold like art form in the mouth, without feeling overwrought. More than ever, Commonwealth dishes sometimes hit the point of inspiring.
NOPA, Western Addition (560 Divisadero St. at Hayes; 415-864-8643)
Though I rarely have patience to brave the crowds at Nopa for a spot at the bar, keeping my visits to times when I have a reservation, it speaks loudly that Nopa remains difficult to get into even on a Monday night, though it opened back in 2006.
I miss the days when Neyah White was the Bar Manager, discovering rare spirits he’d uncover globally long before they were seen elsewhere, crafting sherry cocktails (and the like) long before it was a “trend”.
I always enjoyed Chef Laurence Jossel’s food, but in recent fall visits, I find more than ever, Nopa is a standard-setting neighborhood restaurant.
Though reading through the menu does not inspire with its seemingly typical-sounding options (avocado salad, tomato salad, flatbread), each dish is an unexpected explosion of flavor and texture, ensured by high quality ingredients.
A “simple” ham platter makes a statement with Southern, tasso-spiced ham partnered with flamed/seared grapes, exploding with juice, fried shallots and almonds. Changing flatbreads have been a staple of Nopa’s menu since the beginning. It’s hard to recall a flatbread I’ve liked more here than a recent spicy fennel sausage, lush with Gruyere cheese, tomato and horseradish.