A16 San Francisco Review: Authentic Southern Italian Dining (Bay Area, California)

If you have been following my Greatest Hits series, you know that these are not simply restaurants I enjoyed. They are places that have demonstrated extraordinary quality, remarkable consistency, and enduring excellence over many years. For the second installment in the series, I turn to one of San Francisco's finest ambassadors of Southern Italian cuisine:

Most Italian restaurants in America tell you they are authentic. A16 simply is. Named after the autostrada connecting Puglia — the birthplace of burrata — to Naples — the birthplace of pizza — the restaurant has spent more than twenty years honoring the cooking traditions of Southern Italy with a fidelity that makes the word "authentic" feel insufficient. This is the real thing, transplanted to San Francisco's Marina District and somehow made to feel completely at home.

Its success has led to additional locations in Oakland, Napa, Tokyo, and Yokohama, while its sister restaurant, SPQR, has earned a Michelin star of its own.

From the moment you walk through the doors, A16 feels welcoming rather than formal. Cork floors, dark leather banquettes, warm wood accents, and a cozy covered patio create an atmosphere that encourages lingering over a bottle of wine and a leisurely meal. The walls display the whimsical paintings of Kelly Tunstall, whose dreamlike figures—mermaids, twins, and fantastical creatures—lend the dining room an artistic personality that feels both sophisticated and playful.

A16 is co-owned by award-winning wine director Shelley Lindgren, one of the foremost authorities on Italian wine in the United States and, more importantly, one of the warmest and most gracious hosts I have ever met. Her hospitality is woven into every aspect of the restaurant, from the attentive service to the thoughtfully curated wine program. The leather-bound wine list, devoted entirely to Italy, is one of the country's finest collections, showcasing both celebrated producers and lesser-known regional gems.

I have eaten at A16 more times than I can count. Rather than recount every visit, here are some of the dishes that continue to bring me back.

Ignalat Burrata

The best burrata needs very little embellishment, and A16 understands that perfectly.

Their creamy burrata arrives with nothing more than flaky sea salt, exceptional extra-virgin olive oil, and toasted crostini. The restraint is intentional. When the ingredients are this good, simplicity becomes the greatest luxury.

The Oakland location occasionally offers seasonal variations featuring dragoncello, pistachios, or smoked burrata, each equally worthy of ordering.

Fava Beans

The bean dishes at A16 are easy to overlook, but that would be a mistake.

The silky purée of fava beans, topped with bitter radicchio, strikes a beautiful balance between richness and freshness. The warm cannellini beans, gently simmered until creamy and almost brothy, are among the finest examples of Italian comfort food I have tasted.

Salumi

A meal at A16 should always include the chef's selection of salumi.

Served alongside carefully chosen cheeses, house-made pickles, and crisp taralli crackers, the board highlights Italy's remarkable tradition of cured meats while providing an excellent introduction to the restaurant's commitment to quality ingredients.

Pizza

Pizza is where A16 first earned national acclaim.

Every pizza is prepared according to the standards of the Associazione Verace Pizza Napoletana (VPN), the organization dedicated to preserving authentic Neapolitan pizza. Certification requires adherence to strict rules governing ingredients, dough preparation, fermentation, cooking methods, and even oven temperatures.

Fewer than one hundred restaurants in the United States have earned VPN certification, making A16 part of a very exclusive group.

Salsiccia

Among my favorites is the Salsiccia, topped with fennel sausage, rapini, fior di latte, Grana Padano, garlic, and arugula.

Vesuvio Pizza

The Vesuvio layers tomato, spicy soppressata, smoked mozzarella, pecorino, garlic, and chili into one beautifully balanced pizza that captures the bold flavors of Southern Italy.

Funghi Pizza

Vegetarians should not overlook the Funghi, where wild mushrooms, garlic, caciocavallo, herb ricotta, parsley, and a touch of chili showcase how satisfying a meatless pizza can be.

As in Naples, the pizzas arrive uncut. A pair of pizza scissors is provided so guests can cut their own slices at the table—a small but charming detail that reinforces the restaurant's commitment to tradition.

Pasta

Although many of the pastas change with the seasons, they consistently rank among the restaurant's highlights.

Squid Ink Tonnarelli

Whenever it appears on the menu, I highly recommend the squid ink tonnarelli tossed with calamari, shrimp, octopus, cherry tomatoes, capers, parsley, and lemon. It is bright, briny, and deeply satisfying.

Rigatoncini Amatriciana

The Rigatoncini Amatriciana, made with guanciale, tomato, onion, oregano, chili, and pecorino, is another perennial favorite, delivering all the comforting flavors that have made the Roman classic famous.

Spinach Linguine

The wild mushroom linguine, enriched with leeks, liaison, chili, and Grana Padano, is equally memorable, proving once again that outstanding pasta rarely needs elaborate preparation.

Chocolate Budino Tart

No matter how full I am, I somehow find room for dessert. The chocolate budino tart has been an A16 signature for as long as I can remember, and for good reason.

A flaky chocolate tart shell cradles silky dark chocolate budino before being topped with chocolate mousse, fruity extra-virgin olive oil, and a sprinkle of crunchy sea salt. The slight bitterness of the chocolate, balanced by the richness of the olive oil and the subtle crunch of the salt, creates one of the most satisfying desserts in San Francisco.

One of the things I appreciate most about A16 is how effortlessly it adapts to every occasion.

I have enjoyed quiet solo meals at the bar, celebrated special milestones, organized fundraisers, reunited with family, met friends over long dinners, and even attended a wedding rehearsal dinner here. No matter the reason for my visit, the experience has always been consistently exceptional.

Restaurants come and go, but very few remain beloved for more than two decades. A16 has done exactly that by staying true to its mission: honoring the food, wine, and hospitality of Southern Italy with authenticity, warmth, and unwavering excellence. That is precisely why it deserves its place among my Greatest Hits.