A16
Semolina Bread with Olive Oil
Wild Nettle Ricotta Gnocchi – Pioppini Mushroom, Garlic, Mushroom Brodo, Herbs, Caciocavallo
Trippa Napoletana – Onions, Tomato, Chiles, White Wine, Breadcrumbs
Margherita – Tomato, Mozzarella, Grana Padano, Basil, Olive Oil
Wood Fired Dry Peach Crostata – Buttermilk Sorbet
Chocolate Budino Tart – Sea Salt, Extra Virgin Olive Oil
Owned by the same team behind Michelin starred SPQR and located steps from the Presidio a late night bite at A16 with an old friend was set to cap Saturday night but with my pal suddenly called out of town on business I was instead left to fly solo – an early arrival due to a meal shorter than expected at Nico leaving me standing amidst a crowd of walk-ins as incompetent hostesses struggled to keep tabs on a growing ‘list.’ Originally offered a seat at the Chef’s counter only to have the suggestion soon rescinded it was not until nearly thirty-five minutes later that I was informed that the bar was ‘first come, first serve, full service’ and having watched seats come and go along with another long-delayed duo it would be ten minutes more before we each procured a seat – my new friends suddenly a silver lining allowing for me to over-order and share. Still jostled from behind as more potential patrons packed the front foyer it was from the bartender that plates would soon be ordered and although substantial delays persisted to the point of being gifted a complimentary plate of creamy gnocchi I have to say the food universally justified the hassles. Conceptually based in the cuisine of Campania it was with warm semolina bread and clean, fruity olive oil that the meal got started and with aforementioned gnocchi understatedly herbal and aromatic it was with course two that flavors began to ‘pop’ – the tender tripe fully embracing a sauce of acid and wine prior to a reference standard Margherita whose springy crust bubbled up in pecan wood char with just enough aged cheese to enliven hand-crushed tomatoes and fresh-pulled mozz. Again finding myself solo as bar-mates turned elsewhere for more drinks it was simply illogical to me to eschew dessert and after debating a seasonal favorite against a 10-year classic the only right answer was “both” – the wood-oven singed puff pastry lovely and light while the dark chocolate budino proved every bit deserving of its status on many “Best of the Bay” lists – a light kiss of salt serving to enliven the fruitiness of the oil and accentuate the subtle sweetness of an otherwise intense finale.
RECOMMENDED: Pizza, Tripe, Budino.
AVOID: Having spent so much time waiting and witnessing several walk-outs due to late-seated reservations I’d suggest avoiding Saturday nights, though perhaps my visit was an anomaly. Pastas additionally seemed to trend small considering the prices.
TIP: Yeah, the bar is first come, first serve, and full service even if they don’t tell you that up front…and although I’m sure they’d deny it those residing on the ‘wait list’ would be well served to check-in often as persons friendly with the staff seemed oddly capable of securing previously ‘unavailable’ seats up front shortly after walking in.
http://www.a16sf.com/
