In restaurants, the front end of the week is mostly reserved for R & R (read: eating and drinking). Of course some places, like Nopa, are open daily, so there are no guarantees, but Tuesday is safely on the sleepy side of the arc. In fact, for many in the industry, it is our very own Sunday.
It’s when those who serve everyone else on the real Sunday have a chance to be served. What it mostly affords is time. On the backside of an exhaustive weekend of serving thousands of people, thousands of plates, chefs do what? They sit around and think about food.
Melissa McGrath, Stephen Call and Anna Lee, are two of Nopa’s Sous Chefs and Pastry Chef, respectively. This combination of time to think and a changing season have given us an exciting outcome: Three of Nopa’s Chefs are having a pop-up.
Photo: Ernesto Delfino
We are ecstatic to present this news, because we’ve seen this trio cook outside of the Nopa format and it is impressive. For those who’ve been lucky enough to attend Nopa’s purveyor lunches, you can attest there is something special about the results, something to technicians giving themselves room for creativity. There is boundless inspiration in there – seven-courses of inspiration, in fact.
Photo: Connor Bruce
Each Friday over coffee and lunch (or as it were last Friday, over shelling English peas) Anna, Melissa and Stephen talk food. They plan the menu for the voluminous and ravenous brunch crowd. Over these sessions, where menu talks meandered from earlier in the week, the desire for a collaborative spring menu grew stronger, and the pop-up, SousDay was born.
The dinners will be presented in a 3-part mini-series at (Nopa Alum’s Amy Brown and Joe Wolf’s), Marla Bakery, beginning Tuesday April 21st. As you’d probably expect, all of the dinners will be held on Tuesdays.
A few final and relevant details, the dinner will be hosted by Nopa Manager Tristan Covello, who has also selected beer pairings and Daniel McChesney-Young has prepared housemade vermouths for the meal. Tickets are on sale now and the menu can be found below and on their website www.sousday.com
SousDay 7 Course Spring Menu with Beer and Housemade Vermouth Pairings
Pappadum, roe, cream cheese, marinated raw artichokes
Chilled pea soup, creme fraiche, dill
Grilled romaine wedge, lamb pastrami, preserved meyer lemon vinaigrette
Sorrel gnocchi, pistachio, brown butter, ricotta salata
Shellfish stew, smoked lamb sausage, grilled rye bread
Braised lamb rib, injera, turmeric & cumin sauerkraut
Caramelized fennel tart, kamut, olive oil poached cherries, frozen yogurt
Time: 6:30 p.m.
Location: Marla Bakery, 3619 Balboa St., San Francisco
To purchase tickets, visit their Eventbrite page.