Thursday, August 2, 2012

A16

Why would anyone eat here?  No, I'm sorry.  Why would anyone eat anywhere else?

A16 is another of my super favorite restaurants.  First, it's Italian, but the good part of Italy, you know, the yummy, cheesy, pizza-making part of Italy.  Named after a stretch of highway in Campagnia, located at about the anklestrap of the "boot", A16 is the cool, Italian version of Route 66.

Second, the restaurant has TWO wood burning ovens, one for pizza and one for facing-melting meat entrees.  Crazy, right?  I'd say it's about right.

Getting a table here, especially on the weekend, isn't easy but it's worth any wait.  Sit at the bar in front, squish in at a squishy table along the wall, or score a seat at the Chef's Counter -- it's all good.  Of course, if you sit at the Chef's Counter there will be lots to watch, however since it is noisy and warm, I wouldn't recommend it for a first-date.  More of a hundreth-date, hand-holding-with-the-one-you-love-but-don't-really-need-to-talk-to sort of scenario. 

To watch the "pizza maven" is a real treat.  She pounds the dough, adds the ingredients, slams things into the oven, and times everything perfectly.  She isn't messing around, and you best not look at her sideways, or else you will learn that the wooden pizza paddle she holds can be used as a weapon.  The chef at the meat oven is a master as well.

Besides the busy kitchen chefs, the food and wine is what really steals the show.  The sommelier is very thoughtful and includes Italian and American wines.  For white wine, try the "Euposia Forastera" from Casa D'Ambra on the Italian island of Ischia.  For red wine, try the "Jellyroll" Syrah from Santa Barbara County.  Bonus Wine Tip:  A16's corkage fee is $20 per bottle, or they will waive it for every bottle of theirs that you purchase.  Nice.

Besides the pizzas, which are a must try, there are other great options.  Order the homemade Burrata, proscuitto tasting, arugula salad to start.  The pastas change seasonally and are superb, but the Berkshire pork chop and halibut are practically staples and are delish.

After the carb load, I've never seem to have room for dessert.  But I will tell you that I nearly always have room for some home-grown Blue Bottle espresso. 

The only other thing I will say (besides EAT HERE) is that the staff loves working here and they are very dedicated, knowledgeable, and accommodating. 

Okay, eat here.

A16 | 2355 Chesnut Street, San Francisco CA | www.a16sf.com