Named after the main highway in the Campania region of Italy, the Marina District's critically exalted A16 restaurant features upscale Neapolitan cuisine and wood-fired pizzas in a casual, well-designed environment. Cork walls and cozy bay windows attract well-dressed patrons to the bar area — a boisterous place to see and be seen with a date — while larger dining parties tend to migrate to the back, near the open kitchen. Co-owner and wine steward Shelley Lindgren's wine list features some obscure choices, and she and her staff are able to give knowledgeable advice to both amateur and experienced wine enthusiasts. The seasonal menu features simple pizzas such as the Funghi with mushrooms, garlic and Grana Padano cheese, the Margherita with tomato, basil and mozzarella, and the Salsiccia with onions and fennel sausage. Other entrées include pastas such as scialatielli with calamari and penne rigati with eggplant, plus meats such as roasted rabbit loin with salsa verde and grilled swordfish with black olives. For dessert, the house-made date-almond cake is a winner.
Reservations suggested. Beer and wine available. Serving lunch Wed–Fri, dinner nightly.
James Beard Foundation: Outstanding Wine Service Award finalist (national), 2010-2011
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
GQ magazine: Top 15 Pizzas in the U.S.
"This still-hot spot specializing in the cuisine of Campania continues to turn out dishes such as succulent pork shoulder, handmade pastas and, of course, the signature Neapolitan-style pizza, hands down some of the Bay Area’s best, touting a gloriously thin, bubbly crust that is both crisp and chewy."
— Gayot
Named after the main highway in the Campania region of Italy, the Marina District's critically exalted A16 restaurant features upscale Neapolitan cuisine and wood-fired pizzas in a casual, well-designed environment. Cork walls and cozy bay windows attract well-dressed patrons to the bar area — a boisterous place to see and be seen with a date — while larger dining parties tend to migrate to the back, near the open kitchen. Co-owner and wine steward Shelley Lindgren's wine list features some obscure choices, and she and her staff are able to give knowledgeable advice to both amateur and experienced wine enthusiasts. The seasonal menu features simple pizzas such as the Funghi with mushrooms, garlic and Grana Padano cheese, the Margherita with tomato, basil and mozzarella, and the Salsiccia with onions and fennel sausage. Other entrées include pastas such as scialatielli with calamari and penne rigati with eggplant, plus meats such as roasted rabbit loin with salsa verde and grilled swordfish with black olives. For dessert, the house-made date-almond cake is a winner.
Reservations suggested. Beer and wine available. Serving lunch Wed–Fri, dinner nightly.
James Beard Foundation: Outstanding Wine Service Award finalist (national), 2010-2011
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
GQ magazine: Top 15 Pizzas in the U.S.
"This still-hot spot specializing in the cuisine of Campania continues to turn out dishes such as succulent pork shoulder, handmade pastas and, of course, the signature Neapolitan-style pizza, hands down some of the Bay Area’s best, touting a gloriously thin, bubbly crust that is both crisp and chewy."
— Gayot