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  • Kristan5
A16 Restaurant
  

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2355 Chestnut (at Scott) San Francisco, CA 94123

415-771-2216 

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3 User reviews Write A Review

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  • Italian
    Sat 5pm-11pm, Sun-Tue 5pm-10pm, Fri 11:30am-11pm, Wed-Thu 11:30am-10pm
    $$, $$$
  • All Major Credit Cards
    Business Dining, Patio/Sidewalk Dining, Private Party
    Dinner, Lunch
  • Beer/Wine
    Accepted, Online Reservations Available
    Street, Valet
Description

Named for the Italian autoroute that begins in Naples, A16 is a delightful combination of a sophisticated setting; rustic, earthy food; and a well-thought-out Italian and California wine list with many unusual vintages, including 40 wines available by the glass, carafe, or in flights.







Back to TopAwards | Visit the Best Of Website

  • 2006 | Best Pizza

    A16's wood-fired ovens are tended by a certified pizzaiolo (expert in the making of artisanal pizzas), and the crusts here are glorious: thin, crisp, puffy, chewy, blackened in bits -- aka scotto, or scorched, as Italians prefer it. Whether topped with funghi, lots of whole mushrooms, grana padano (a hard cheese), garlic, oregano, parsley, and olive oil; carpeted with minced broccoli rabe, pecorino, garlic, chilies, olive oil, and nice fatty chunks of pale pink pancetta; or barely... More »

  • 2004 | Best Specialty Wine List

    Devised as a terrific complement to the novel, well-prepared southern Italian cooking highlighted at A16 (named for the autoroute that traverses Campania, the region around Naples including Capri and the Amalfi coast), this wine list (currently seven pages and continually expanding under wine director/co-owner Shelley Lindgren, veteran of Fleur de Lys and Bacar) features nearly two dozen wines from Campania, a good sampling from Sicily, and more southern Italian vintages from the neighboring... More »

  • 2004 | Best Trendy Dish

    We're not nuts about the word "trendy," but we don't remember ever seeing sformato on menus before, even in Italy, and recently we've been offered several versions of the frittatalike, crustless quiche. We liked the firm, square version made with stinging nettles (once cooked, no more stinging than spinach) served as a starter at Quince and the round one (called sformatino) of asparagus and Parmesan at the Liberty Cafe. But the light, puffy, golden sformato at A16 -- a baked, unmolded... More »

Back to TopCritic News & Reviews | Write a Review
  • Our Ultimate Mash-Up Mother's Day Meal in San Francisco

    Our Ultimate Mash-Up Mother's Day Meal in San Francisco

    By Tamara Palmer | Tue, May 8, 2012

    Like Valentine's Day and Easter before it, Mother's Day can be a particularly annoying holiday for us food blogger worker bees. The endless pap of press releases touting how kind the restaurant indust... More »

  • San Francisco's 10 Best Wine Lists

    San Francisco's 10 Best Wine Lists

    By W. Blake Gray | Thu, April 5, 2012

    San Francisco is one of the best places in the world to drink young wines, particularly those with attitude, from many different places. Sommeliers here are passionate and their wine lists reflect it.... More »

  • James Beard Finalists Announced Today: Here Are the Locals

    James Beard Finalists Announced Today: Here Are the Locals

    By Jonathan Kauffman | Mon, March 19, 2012

    Today, the James Beard Foundation announces the finalists for both its restaurant, book, and journalism awards, often called the "Oscars" of the food world. (Semifinalists for the 2012 restaurant awar... More »

  • A16's Salsa Verde Recipe

    A16's Salsa Verde Recipe

    By Alanna Hale | Fri, August 19, 2011

    Yesterday we interviewed David Taylor, chef at the wildly popular Marina restaurant A16. Today Taylor shares with SFoodie the recipe for A16's handmade salsa verde. While it's served on pork belly at... More »

  • A16 Chef David Taylor Blazes His Own Trail of Carpaccio

    A16 Chef David Taylor Blazes His Own Trail of Carpaccio

    By Alanna Hale | Thu, August 18, 2011

    Eight months ago, executive chef Liza Shaw left the popular Marina restaurant A16. David Taylor, formerly chef de cuisine, has quietly slipped into her place, marking his first time as executive chef.... More »

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Back to TopUser Reviews & Comments | Write a Review
  • Melissa735
       (0)    (0)

    Melissa735 | San Francisco, FL | 43 Reviews

    | Mon, June 7, 2010

    really cute little place with a decent wine selection

  • Kristan5
       (0)    (0)

    Kristan5 | San Francisco, CA | 86 Reviews

    | Sat, November 15, 2008

    This place has excellent food and wine selection. It's a great first date spot...

  • Tania16
       (0)    (0)

    Tania16 | San Francisco, CA | 7 Reviews

    | Fri, April 24, 2009

    The pizza at A 16 is one of the best in the city. I highly recommend the simple Margherita pizza.

Back to TopCommunity

People Who Like A16 Restaurant

Back to TopMenu
Dinner Menu
Starters
$4.00
Marinated Olives
castelvetrano, green cerignola and gaeta
$8.00
Zuppa Of Lentil And Cavolo Nero
with pecorino riserva
$11.00
Burrata
with olive oil sea salt and crostini
$9.00
Arugula And Frisee Salad
with medjool dates, almonds and pecorino canestrato
$10.00
Escarole Salad
with oil-cured olives, pixie tangerines and caciocavallo
$9.00
Gem Lettuce And Radishes
with ricotta salata and anchovy vinaigrette
$12.00
Local Albacore Conserva
with dried fava puree, bitter greens, garlic and oregano croccantini
$10.00
Bruschetta
with ceci beans, neapolitan chiles, lemon and black olives
$12.00
Terrina Of Guinea Hen And Duck
with pickled huckleberries
$16.00
$26.00
House-cured Salumi
with pickles and grissini
$16.00
Prosciutto Tasting
la quercia speck and berkshire prosciutto
Entrees
These Items Come With Your Choice Of Side Dish
$26.00
Lucky Dog Ranch Beef Coulotte
with braised lacinato kale and sunchokes
$26.00
Petrale Sole And Manila Clams
with sour orange and roasted radicchio
$25.00
Crispy Porchetta
with persian garden cress and giardinera
$22.00
Braised Chicken
with roasted brussels sprouts, fava beans and salsa verde
Pizza
$4.00 For Prosciutto Di Parma, $4.00 For Pancetta, $2.00 For Arugula, $2.00 For An Egg
$12.00
Marinara
tomato, oregano, garlic, olive oil
$13.00
Romana
tomato, oregano, garlic, anchovies, black olives, calabrian chilies, olive oil
$15.00
Margherita
tomato, mozzarella, grana padano, basil, olive oil
$18.00
Salsiccia
tomato, mozzarella, fennel sausage, spring onions, grana padano, garlic, chilies, olive oil
$18.00
Funghi
mushrooms, smoked mozzarella, grana padano, garlic, oregano, dandelion greens, olive oil
$16.00
Rucola
wild arugula, ricotta, sea salt, olio nuovo
$16.00
Bianca
mozzarella, grana padano, green olives, basil, chilies, garlic, olive oil
Pasta
$10.00
$18.00
Maccaronara
with ragu napoletana and house-­made ricotta salata
$12.00
$20.00
Squid Ink Cavatelli
with braised calamari, tomato, chilies and bottarga
$11.00
$19.00
Ricotta Gnocchi
with crispy black trumpet mushrooms, green garlic and grana padano
$12.00
$20.00
Fregula
asparagus, mascarpone, meyer lemon, toasted almonds and pecorino riserva
Sides
$6.00
Roasted Anson Mills Polenta
$6.00
Cannellini Beans
with garlic and oregano
$6.00
Roasted & Potatoes
with pickled red onions and capers
$6.00
Braised Chard
with pinenut and currant soffritto
$6.00
Spring Chicories
with lemon vinaigrette
Cheese & Desserts
$12.00
Cheese Plate
bohemian creamery goats, sheeps and cows milk cheeses with honey comb, candied walnuts and pickled cherry peppers
$9.00
Espresso Hazelnut Bonet
with a feuilletine crunch
$9.00
Honey Panna Cotta
with vanilla citrus sauce
$9.00
Chocolate Budino Tart
with sea salt and extra virgin olive oil
$9.00
Brown Butter Date Tart
with vanilla gelato
$9.00
Rhubarb Pinenut Crumble
with orange-zest gelato
$3.00
$6.00
Cookies And Biscotti

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