A16
I am not one to add fuel to the US vs. Italy pizza debate. I, on the other hand, am on the constant look out for a good pizza. Rumor has it that A16’s executive chef, Christophe Hille, studied pizza making in Nepal.
Starting with a long bar area packed with BMW-driving yuppies, the kitchen counter marks the start of the crowded dining area. The décor is dreamy and child-like; the staffs are stylishly and casually dressed. It is a fabulous operation.
Starters
Minestra maritata is an old Neapolitan dish made with vegetable and meat in a clear broth. The A16 version is made with escarole*, rapini*, kale, and pork brodo*. The brodo is rich yet light and the blend of vegetable provides an articulated contrast. Cheese sprinkle on the vegetable is kind of funky.
Involtini, made by rolling ricotta cheese inside chard leaves, with walnuts, radishes, and green olives is a simple dish showcasing the goodness of ingredients while playing off the texture of ricotta cheese and chard.
Pizze
The Funghi pizza has mushrooms, mozzarella, grana padano*, pecorino*, and olive oil. The chewy crust is flavorful but not tiring on the jaw. The toppings make a harmonious presentation in their own right and with the crust. It is a pizza that sates the physical and mental needs of here and now while hinting at the next visit.
A16
2355 Chestnut Street (Between Scott and Divisadero)
San Francisco, CA 94123
T: 415 771-2216
F: 415 771-2221
www.a16sf.com
Hours
Sunday – Thursday: 5:00 p.m. - 10:00 p.m., Friday & Saturday 5:00 p.m. - 11:00 p.m.
Wednesday – Friday: 11:30 a.m. - 2:30 p.m.
* Notes
Escarole: Chicory, a green vegetable usually used for salad
Rapini: Broccoli Rabe, a leafy green vegetable that is frequently eaten in Southern Italy
Brodo: broth (Italian)
Grana Padano: an Italian cheese from Piedmont, Lombardy, Veneto, Trentino-Alto Adige and Emilia-Romagna. www.granapadano.com
Pecorino: Pecorino Romano. an Italian cheese from Sardinia, Latium and the Grosseto province of Tuscany. www.pecorinoromano.net
(C)2005 GlobalCorners About
Starting with a long bar area packed with BMW-driving yuppies, the kitchen counter marks the start of the crowded dining area. The décor is dreamy and child-like; the staffs are stylishly and casually dressed. It is a fabulous operation.
Starters
Minestra maritata is an old Neapolitan dish made with vegetable and meat in a clear broth. The A16 version is made with escarole*, rapini*, kale, and pork brodo*. The brodo is rich yet light and the blend of vegetable provides an articulated contrast. Cheese sprinkle on the vegetable is kind of funky.
Involtini, made by rolling ricotta cheese inside chard leaves, with walnuts, radishes, and green olives is a simple dish showcasing the goodness of ingredients while playing off the texture of ricotta cheese and chard.
Pizze
The Funghi pizza has mushrooms, mozzarella, grana padano*, pecorino*, and olive oil. The chewy crust is flavorful but not tiring on the jaw. The toppings make a harmonious presentation in their own right and with the crust. It is a pizza that sates the physical and mental needs of here and now while hinting at the next visit.
A16
2355 Chestnut Street (Between Scott and Divisadero)
San Francisco, CA 94123
T: 415 771-2216
F: 415 771-2221
www.a16sf.com
Hours
Sunday – Thursday: 5:00 p.m. - 10:00 p.m., Friday & Saturday 5:00 p.m. - 11:00 p.m.
Wednesday – Friday: 11:30 a.m. - 2:30 p.m.
* Notes
Escarole: Chicory, a green vegetable usually used for salad
Rapini: Broccoli Rabe, a leafy green vegetable that is frequently eaten in Southern Italy
Brodo: broth (Italian)
Grana Padano: an Italian cheese from Piedmont, Lombardy, Veneto, Trentino-Alto Adige and Emilia-Romagna. www.granapadano.com
Pecorino: Pecorino Romano. an Italian cheese from Sardinia, Latium and the Grosseto province of Tuscany. www.pecorinoromano.net
(C)2005 GlobalCorners About
posted by YF Juan | 1:53 PM
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