A16: A Taste of Campania, Italy in San Francisco (Bay Area, California)

If you missed my last post, I am doing a "Greatest Hits" series on restaurants that have remarkable food, have stood the test of time and continue to provide an exceptional dining experience. For the second installation of "Greatest Hits," I am featuring a restaurant called A16.

A16's flagship restaurant was founded in 2004 on Chestnut Street in San Francisco's Marina District. Since then, A16 restaurants have been opened in the United States in Oakland, Napa, Tokyo and Yokohama. A16 also has a Michelin-star-winning sister restaurant called SPQR, located in San Francisco's Lower Pacific Heights district.

A16 is named after the autostrada that runs from Puglia, the home of burrata, to Naples, the birthplace of pizza. When you visit, be sure to partake of both and so much more.

The space at A16 is warm. With cork floors, dark leather banquettes, a cozy, covered patio and whimsical art, you will feel right at home. The walls are adorned with Kelly Tunstall paintings of "mermaids, twins, and other creatures...[which exist] as a mirror of our most fantastic selves, or as we exist in dreams."

A16 is owned and operated by award-winning wine director and friend, Shelley Lindgren. Not only is Shelley a wine genius, she is one of the kindest and most hospitable people I know. These characteristics come through in the food, the space and the wine. And speaking of the wine, the multiple-page, award-winning, leather bound, Italian wine list, features some of the best wines from Italy's most renowned producers.

Ignalat Burrata

I have eaten at A16 too many times to count. Here is a compilation of some of my favorite dishes. First, the burrata which is so exceptional, it is served with nothing more than sea salt, a drizzle of extra version olive oil and some crostini. For a twist on this burrata appetizer, visit the Oakland location where they offer burrata with dragoncello and pistachio or a smoked version of this delicious cheese.

Fava Beans

A16 has some fantastic bean options. First, the fava beans which are pureed and topped with radicchio, and second, their cannellini beans which are savory, warm and the tiniest bit soupy. They are the definition of comfort food, in my opinion.

Salumi

Trying the salumi at A16 is a must. The best vehicle, in my opinion is the charcuterie board which features the chef’s selection of cured meats, cheeses, taralli and house made pickles.

Salsiccia

(Fennel sausage, rapini, fior di latte, grana padano, garlic and argula)

All of the pizzas at A16 are made according to Associazione Verace Pizza Napoletana (VPN) requirements. VPN requirements include that pizzas be made using specific temperatures, ingredients, equipment, and methods that would be used in Italy.

Vesuvio Pizza

(Tomato, spicy soppressata, smoked mozzarella, pecorino, chili, garlic)

There are currently fewer than 100 VPN certified restaurants in the United States, of which A16 is one of only 12 in California.

Funghi Pizza

(Wild mushroom, garlic, chili, caciocavallo, herb ricotta, parsley)

Pizzas are also served uncut at A16, in the traditional Italian style. Pizza scissors are provided so that patrons can cut their own slices.

Squid Ink Tonnarelli

With a few exceptions, the pastas at A16 rotate to reflect the season's best ingredients. This one, made with squid ink tonnarelli tossed with calamari, shrimp, octopus, cherry tomatoes, capers, parsley and lemon is a must try if it's on the menu when you visit.

Rigatoncini Amatriciana

Other favorites include the rigatoncini amatriciana made with guanciale, onion, tomato, chili, oregano and pecorino, and ...

Spinach Linguine

... the wild mushroom linguine served with leeks, chili, liaison, and grana padano.

Chocolate Budino Tart

Dinner is not complete until you have the chocolate budino tart, which has been on the menu for as long as I can remember. It is made with a slightly bitter dark chocolate custard (budino), and a scoop of chocolate mousse, inside a flakey, crumbly chocolate cookie tart. The dish is finished with a drizzle of high quality olive oil and a sprinkle of unrefined sea salt, for a bit of crunch and perfect balance.

A16 is a restaurant for every occasion. I have dined solo at the bar, gone on a very special first date, gathered family for a reunion, organized a fund raiser, reconnected with friends and attended a wedding rehearsal dinner at this acclaimed, Southern Italian gem. No matter the affair, it has always been an extraordinary experience.