Nopalito

306 Broderick Street, San Francisco CA 94117

Nopalito is possibly as close as you can get to real Mexican food in San Francisco. This restaurant specializes in sustainable, organic Mexican cuisine, utilizing fresh ingredients directly from the vine, tree, land or sea on a daily basis. Nopalito serves lunch and dinner seven days a week and updates the menus to reflect the seasons. You can find items like Mole Poblano con Pollo, Ceviche Verde de Pescado y Calamare (Fish and Calamari) and Carnitas (Braised pork) on the menu consistently. A fresh Quesadilla con Flor de Calabaza (Squash Blossoms) and Gazpacho Estilo Morelia (Summer melon soup) are other examples of the seasonality that Nopalito subscribes to. If you’re looking for food done the right way with Mexican flair, visit Nopalito.

Reservations

Restaurant Info

Address: 306 Broderick Street, San Francisco CA 94117
Cross Street: Oak Street
Location: | Haight-Ashbury
Location: | Haight-Ashbury
Cuisine: Mexican |
Cost: | Very Inexpensive
Category: Casual Dining
Star Rating:
Reservations: Available
Dress Code: Casual
Meals Served: Lunch | Dinner |
Parking: Street |
Payment Options: VISA | Amex | MasterCard | Discover |
Corkage Fee: 10.00 | Per 750ml bottle.
Website: http://nopalitosf.com/
Phone: (415) 437-0303
Features: Full Bar, Hotel Dining, Famous Chef, Organic Ingredients, Private Room, Prix Fixe Menu, Tasting Menu, Valet Parking,
Occasion: Romantic Dining, Dining Alone, Business Dining, Special Occasion, Trendy / Hip,

Photos

Business Hours

Reservations Available

Monday
Tuesday: | Dinner 6 p.m. - 10 p.m.
Wednesday: | Dinner 6 p.m. - 10 p.m.
Thursday: | Dinner 6 p.m. - 10 p.m.
Friday: | Dinner 6 p.m. - 10:30 p.m.
Saturday: | Dinner 6 p.m. - 10:30 p.m.
Sunday

Menus

Select Menu

Dinner Menu

Appetizers

PIERRE’S SALAD 16.00: Scented with Ayoama Dressing, Shiitake Mushrooms Seasonal Salad & Vegetables, Walnuts, Dried Figs, Shaved English Cheddar Sweet & Sour Cherry Plum Compote
ZEZETTE BROTH 19.00: Chicken Chiffonade, Vegetable Gnocchi, Kombawa Cod Cake Bloody Mary Sorbet, Ratatouille Bavaroise
*PIERRE’S SHELLFISH DEGUSTATION 38.00: Fanny Bay Oysters, Sea Water Gelée, White Tuna Paste Champagne & Sardine Fumet, Razor Clams, Mussels, Scottish Sea Snails, Whelks Florida Little Neck Clam Salad and Cuttlefish, Cauliflower, Nori Seaweed
SONOMA SQUAB 36.00: In Juniper Braised Filet, Shallot Marmalade with Roasted Apple and Cinnamon “Sologne” Biscuit, Topped with Foie Gras Mousse and Paris Mushrooms Sweet Potato Ice Cream, Mache Salad, White Truffle Oil Seasoned
TERRINE OF HUDSON FOIE GRAS 39.00: Terrine Layered with Dates, Glenmorangie Perfumed, Ginger Bread Duck Gizzard, Red Port, Sautéed Shallots Foie Gras Velouté with Burgundy Snails, Celeriac Rémoulade
MAINE DIVER SCALLOPS 46.00: Oven baked Scallop Tart, Scented with Curcuma, Grapefruit Honey Fondue Grilled Scallop, Served on Artichoke Cream, Red Port Syrup Scallop Mousseline with Lime, Celery Salad & Paris Mushrooms
* A TASTE OF KARAT 0.00: Karat “Pure Gold” Ossetra Caviar, Sardine Gelée, Paris Mushrooms Karat “Amber” Ossetra Caviar, Stuffed Lettuce, Egg Paste, Potato Soup, Ketel One Karat “Russian” Ossetra Caviar, Wild Sea Bass Carpaccio, Horseradish Pate a Choux Cake, Trevicchio Salad, Green Apple, Pressed Caviar Leaf

Main Course

*GRILLED WILD ALASKA SALMON 44.00: Glazed with Champagne & Nuoc Mam Sauce, Pak Choi Mashed Yukon-Potatoes, Seasoned with Arbequina Olive Oil and Dill Salad of Diced Scallops, Greek Yogurt with Cucumber and Avocado, Chile Ancho
NORTH SEA SOLE 47.00: Fillet “Meunière”, Glazed with Cider Sauce Baby Spinach, Leek Julienne, Black and White Gnocchi, Crispy Pork Belly
WILD MEDITERRANEAN SEA BASS 52.00: Grilled Fillet, Glazed with Grappa, Served on Parmesan Cream, Crispy Garlic Creamy Polenta and Cep Mushrooms
MAINE LOBSTER 58.00: Sliced Tail, Poached in Brown Butter, Scented with Fresh Ginger Green & Yellow Mango, Avocado, Black Rice Venere Knuckles with Sautéed Onions, Sauternes Cubes Served with Lobster Bisque

Main Course

*DEER “BELLE ROSE” 67.00: Roasted Loin of Deer, Sautéed Sweet Potato Hyssop & Juniper Marinated Leg, Roasted Foie Gras, Sauerkraut and Smoked Bacon Sour Red Cabbage Ice Cream, Mustard Seasoned Sausage “Strasbourg”
*TEXAS YOUNG WILD BOAR 45.00: Sautéed Leg, Sauce “Poivrade” Trio of Purees Mustard & Red Currant Marmalade, Pear Sorbet with Tandoori Spices
*IDAHO “BERKSHIRE” PORK 51.00: Sage Roasted Pork Chop Glazed with Tequila-Bigarade Sauce Puree Pomme-Pomme, Green Curry Perfumed

USDA PRIME, NEBRASKA CORN FED, 24 DAYS DRY AGED

New York Sirloin 14 oz 56.00
Boneless Rib Eye 14 oz 69.00

IDAHO KOBE STYLE BEEF

New York Sirloin 14 oz 85.00

CALIFORNIAN MISHIMA WAGYU BEEF

Ultra Prime Marbling, BMS 8+ 98.00: Beef Tenderloin 7 oz

On the Side

TARTLET OF PINEAPPLE & BRUSSELS SPROUTS 8.00: GLAZED BABY ONION & SMOKED BACON, NUTMEG
EGGPLANT STILETTO 8.00
MASHED YUKON POTATOES 8.00: ISIGNY BUTTER,CHOPPED BLACK TRUFFLE
PUMPKIN ICE CREAM IN TANDOORI, CHICORY SALAD, WALNUT SAUTÉED 8.00
POTATOES 8.00
GREEN SALAD 8.00
STEAMED VEGETABLES 8.00

Winter Spirit Menu

SCALLOP & LANGOUSTINE

Scallops Ceviche, Mimosa Langoustines 0.00: Jerusalem Artichokes Gelée, Celeriac & Horseradish Cream

SURF ‘N’ TURF

Nebraska Prime Beef Carpaccio, Florida Clam Salad, Shaved Foie Gras 0.00: Chestnut Soup, Razor Clams, Sautéed Mushrooms, Caramelized Hazelnuts Fanny Bay Oyster, Scented with Coconut Milk and Seasoned Ginger, Sapporo Foam

ALASKA HALIBUT

Grilled Halibut, Smoked in the Cast-Iron Cocotte 0.00: Chicory Fondue, Fennel and Orange, Lime Infused Beurre Blanc

INTERMEZZO

Roederer Champagne, Salad of Cucumber, Tomato & Pineapple 0.00: Rhubarb Mousse, Champagne Granité

WISCONSIN VEAL CREPINETTE

Tenderloin Crepinette, Pumpkin & Shallot Gratin and Osso-Bucco Jus 0.00: Frito-Misto of Zucchini & Eggplant, San Daniele Ham

GRAND DESSERT PIERRE GAGNAIRE

Amelie 0.00: Green Tea Opaline, Lemongrass Ganache, Glace Royale Citron
Caramelized Pineapple 0.00: Cassis Syrup & Gelée, Crème Brûlée Ice Cream
Apple Royale 0.00: Cinnamon Gala Apples, Green Apple-Lime Granité, Cinnamon Syrup
Framboise 0.00: Red and Gold Raspberries, Mascarpone Mousse, Raspberry Wurtz & Coulis
Biscuit Chocolate Rue Balzac 0.00: Chocolate Glaze, Banana-Lime Coulis, Mojito Sorbet

Dessert Menu

GRAND DESSERT PIERRE GAGNAIRE

Amelie 24.00: Green Tea Opaline, Lemongrass Ganache Glace Royale Citron
Caramelized Pineapple 24.00: Cassis Syrup & Gelée Crème Brûlée Ice Cream
Apple Royale 24.00: Cinnamon Gala Apples Green Apple-Lime Granité, Cinnamon Syrup
Framboise 24.00: Red and Gold Raspberries, Mascarpone Mousse Raspberry Wurtz & Coulis
Biscuit Chocolate Rue Balzac 24.00: Chocolate Glaze Banana-Lime Coulis,Ginger Sorbet

Desserts

Souffle Chartreuse 18.00: Mint-Chartreuse Soufflé, Biscuit Jaconde, Citrus Mousse Lime Meringue, Chartreuse Parfait, Kumquats
The Rose 18.00: Grapefruit Marmalade, Hibiscus Syrup, Rose Kirsch Parfait Rose Cristal de Vent, Exotic Fruit Salad Vanilla Bean Nappage, Hibiscus Granite, Phyllo Crisp
Variations of Sorbets & Ice Cream 18.00: Seasonal Fruit Salad, Coco Lassi, Fruit Coulis
Chocolate Latour Cake NUM 4 18.00: Hazelnut, Coffee, Milk Chocolate, Chocolate Glaze Campari-Blueberry Coulis, Toasted Coconut Preserved Apples, Rum Syrup, Grapefruit-Espelette Sorbet
Chocolate Souffle 18.00: Whiskey Parfait & Caramel, Yogurt Panna Cotta Raspberry & Red Currant Jelly Caramelized Peanuts, Cassis Sorbet, Chocolate Ganache
The Cheese Course 20.00: Choice of Seasonal Cheese, Sarasson Cream, Walnut Paste Cramone Mustard, Homemade Chutney

User Reviews

Unique and elegant

Cuisine was outstanding. Staff from the bellman on the ground floor to the waiter's assistant was extremely courteous.