NoPa Restaurants

If anyone’s mastered the art of malty, bubbly sourdough pizza, it’s David Nayfield, who’s a household name in San Francisco for the magic he makes at Che Fico. If you’re open to fruit on pizza, the pineapple is sliced so thin it almost disappears. It’s so good. Then, go for handmade tagliatelle in glossy ragu, tender lamb loin, and fried, breaded balls of risotto. At Saturday or Sunday brunch, go for San Marzano Bloody Marys, Sightglass coffee, and the same famously good pizza with a fried egg on it.