A16 Restaurant Review, San Francisco
Posted by Foodnut.com
Opened in 2004, A16 has since been present on many top Italian restaurant lists. It is a very popular restaurant in the Marina district, with prime time reservations needing to be booked a week or two in advance. This restaurant is serious about wine and pairing. Our last visit was in the summer of 2012.
Wine prices by the glass are reasonable but are tiny. A better bet is a carafe that can serve almost 3 glasses. C Luli Chardonnay was $23.
Decor, Vibe – This is a loud place with lots of folks of all ages. Families, young adults, and the older set. The decor is a little understated.
A16 Menu pics
Mozzarella burrata with olive oil, sea salt and crostini ($11) – Awesome dip for the toasted bread. The Mozzarella did not even taste cheesy. Great appetizer.
Yellowtail jack crudo with plum, fried bread crumbs and calabrian chiles ($14) included 5 thin slices of very fresh fish.
Bruschetta with braised calamari, capers, tomato and cannellini beans ($11) was a pain to cut but was topped with 3 types of fresh tomatoes.
Tuna conserva and artichokes with grilled bread, basil and chiles ($11) – Put some tuna (Almost canned tuna style) on top of grilled bread and chow down. Also a very good appetizer.
Margherita pizza – tomato, mozzarella, grana padano, basil, olive oil ($15) – Fairly thin pizza without a soggy middle. Good but light balance of tomato sauce and cheese. Little burns on edges. Chewy Edge crust is good, not buttery. Good but we preferred the Salsiccia instead. You could polish off one of these easily. Leftovers the next day were still good. Una Pizza Napoletana remains king in SF with better texture and flavor.
Salsiccia pizza – fennel sausage, spring onions, mozzarella, grana padano, garlic, chiles ($15.50) – Zesty but tasty sausage. Nice thin crust that was not burned. Very balanced, not overly cheesy. A little better than Delfina Pizzaria’s version.
Maccaronara with ragu napoletana and house-made ricotta salata ($10 appetizer portion) was al dente and made fresh daily. Thicker noodle with a very tomatoey sauce.
Duck confitura and ricotta ravioli with leeks, black pepper and grana padno ($12) were delicate little raviolis, thin skinned, with nice bursts of duck in side
Squid ink cavatelli with cherry tomatoes, garlic, calabrian chiles and house-cured tuna heart ($20) were like black little worms bathed in a nice sauce. Good sized portion, nice spicy kick, and no black lips!
Ricotta gnocchi in brodo with leeks, mint, pancetta and black pepper ($9 or $16 Large) – Delicious with little meatballs.
Gramigna Pasta ($18 Large) – Unusual pasta that uses the black ink from an Octopus. We were shocked to find it was a very good dish.
Beef Tri Tip ($24) – Several pre-sliced pieces of good Tri Tip with cherry tomatoes on top, wild arugula, and grana padano cheese. Good quality and most pieces are cooked medium rare.
Panna Cotta ($8) – Great dessert with pistachios on top. Very smooth and good accent from the fruit.
Salumi La Quercia acorn edition tasting: coppa, lonza and lardo ($16) – The Duck part was tasty, as was prosciutto. Some of the others were pretty bland.
Roasted potatoes and cauliflower with marinated onions, capers, and chilies ($6) was a pretty standard vegetable dish. Nothing special.
Fuzzy Naples ($9) – A funky little drink with Lillet Blanc, orange juice, and peach juice. Try the extensive wine selection instead.
We’ve been to this restaurant several times and the food remains very good at A16. Food quality is close to our favorites: Delfina and Perbacco. A16 remains a very popular place that anyone interested in high quality Italian food should visit.
Be sure to check out the A16 Food and Wine Book
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