More than any other restaurant, this Campania by way of Marina stalwart helped transform San Francisco into an Italian-crazed city a decade ago. A typical night at A16 starts with burrata, includes a few orders of the Neapolitan-style pizzas and infamous pork meatballs, and ends with a cheese plate. Add Shelley Lindgren's wine program, which wins dozens of awards yearly, and you've got one of the best pizza, pasta, and wine combos in the city by the bay.
This stalwart that highlights cuisine from the Campania region of Italy caused this city to transfer its Euro allegiances from France to Italy just over a decade ago. You can thank A16 for being one of the first SF restaurants to serve Neapolitan pies—and making pizza a thing that you can order in a “fancy” restaurant. You can also thank A16 for getting SF hooked on burrata with olive oil and sea salt on a crostini, Chocolate Budino with sea salt, and blissful, uncomplicated pastas like the house-favorite Maccaronara with Ragù Napoletana (no sea salt, but still delicious). Lastly, you can also thank A16 for consistently offering excellent Italian wine outside the Chianti bubble.
How to book: online.