40366 Thu Oct 13 09:24:48 -0700 2005 14 1 San Francisco Bay Area 0 193095 I'll add A16 to the ranks of restaurants that get good reviews far in excess of their actual quality. Took a friend there last night for my 2nd visit. I had gone when it first opened b/c of my affinity for both Italian food and real, neapolitan pizza. My reaction on my initial visit was -- better than averagae pizza, but not earth-shattering. My review upon my second visit is no different. We split a "funghi" pizza that was overwhlemingly garlicky. You couldn't enjoy the mushrooms b/c of the intense, garlic smell and taste. The octopus orchietta contained perhaps 1 or 2 recognizable pieces of Octopus. I could taste enough brine to confirm it was a seafod pasta, but I expect to have a noticeable quantity of octopus. The dish tasted good, but not remarkably so. The highlights were: (a) mozzarella barrata. An excellent, runny fresh mozzarella. Not as good as the rave granted it by out server, but good enough to be the best think we ate all night (more a reflection of the competition than anything else) (b) Value. A16 is not expensive. Two people got out of there -- after two drinks, two appetizers, two entrees - for under $100 (tip included). That's a good deal. (C) Happening dining scene. Fun people watching. In general, A16 does not live up to its reputation. The pizzas are just barely better than average. I don't think simply having a wood fired oven and thin crusts is any longer a basis of distinction -- maybe five years ago, but not today. The rest of the menu is average, at best. I would recommend this place only for the "scene." Thu Oct 13 09:24:48 -0700 2005 0 SamT 1 193105 besides the food, i also like it because people feel comfortable to bring young children in for dinner Thu Oct 13 10:55:28 -0700 2005 193095 0 razordog 2 193127 Not necessarily a plus Thu Oct 13 12:22:11 -0700 2005 193105 0 jc 1 193137 There's a lot more to A16's pizza than just a wood-fired oven. If they're inconsistent, that's bad, but so far I've found them to be quite consistent. I would not assume that orecchiette with octopus would have lots of big chunks of octopus. Italians sauce their pastas lightly, and orecchiette aren't the right pasta for a chunky sauce. Thu Oct 13 12:55:53 -0700 2005 193095 0 Robert Lauriston 2 193262 "I would not assume that orecchiette with octopus would have lots of big chunks of octopus. Italians sauce their pastas lightly, and orecchiette aren't the right pasta for a chunky sauce." to which i would say, EXACTLY. im a vegetarian, but i know that this is very very true. i wouldnt pair this with a ragout or anything. its a pasta for a delicate sauce. Thu Oct 13 20:04:19 -0700 2005 193137 0 violet 3 193265 Orecchiette can be delicious with and are quite traditionally served with some pretty strongly flavored sauces, e.g. with lots of bitter greens, garlic, hot pepper, and/or anchovies, but the shape's just wrong for big chunks of anything. Thu Oct 13 20:13:17 -0700 2005 193262 0 Robert Lauriston 4 193273 Bingo, Robert. My favorite orecchiette recipe, which I learned at a cooking program just outside of Lucca, calls for a pound of pasta, a head of broccoli florettes, and copious amounts of red pepper. Very hearty, but the broccoli cooks down (disapearing actually) while the rather substantial pasta absorbs the cooking liquid. Thu Oct 13 21:33:46 -0700 2005 193265 0 Chris Rising 1 193145 you should know that Sheila Himmel from the Mercury News is very lenient with her reviews. I know for a fact, first hand knowledge that she does not like to give a restaurant 2 stars because she is concerned about hurting their business....especially if it is a mom and pop place. When ever I read one of her reviews I automatically remove 1/2 to one star and then still take her advice with a kosher size grain of salt. J Thu Oct 13 13:17:52 -0700 2005 193095 0 Jerry 2 193210 I guess I must have missed something. Where was the reference to a SJ Mercury review? I looked and looked and didn't see it. Thu Oct 13 16:58:03 -0700 2005 193145 0 oakjoan 3 193220 I think it is a reply to another post, and a glitch somewhere in the middle. Happens some times. Thu Oct 13 17:15:11 -0700 2005 193210 0 cedichou 1 193180 Have you tried the real Napolitan pizzas there such as the Margherita or Marinara? The other pizzas are there to satisfy the desire of those who really don't get Neapolitan pizzas and need toppings... I think A16's Margherita is the best around and even edges by a tiny bit Pizzaiolo's. I love the orecchitte and the fact it does not have tons of Octupus is what makes it good and correct for the shape of pasta. Many people don't get A16 but there is a reason you hear as much Italian as English spoken in there. I went this past Monday after hearing Carlo Petrini (founder of Slow Food) speak at the Cowell Theater. Petrini and his whole Italian entourage went to A16 for dinner after as well. On the way out, I was waiting outside to flag a cab as they were too and I heard him claim that A16 was very authentic and if A16 was in Italy it would be good enough to be part of the Slow Food guide. I certainly agree with that and I have been a big a fan. Their biggest weakness is service as it can vary from perfect to completely off with respect to timing. Thu Oct 13 15:24:51 -0700 2005 193095 0 Amy G 2 193183 I tried the margherita on my prior visit. Sure, it's more authentic than Amici's, but it certainly doesn't remind me of Naples (try Da Michele or Trianon, in the event you ever get back there), which is how it's advertised. My take on the crowd was more Marina yuppies than *real* Italians. I think I "get" A16. I've been to Naples and thereabouts five times (mostly business, but I still ate there). I just don't think it's all that good. Thu Oct 13 15:31:53 -0700 2005 193180 0 SamT 3 193187 I go to Campania yearly to visit my husband's family and have eaten at Trianon and Da Michele. I love Da Michele and it is better than A16 mostly because the crust is more tender. However, A16 holds its own against Trianon, Gorizia, Ciro and other pizzerias I have tried in Naples. A16's maccheronara is at par with what I had at Valle Verde. To each their own then... Thu Oct 13 15:40:41 -0700 2005 193183 0 Amy G 3 193226 Iguess ordering burrata from LA andopening up a plastic container slicing around ball up and drizzling oliveoil on it puts a restaurant in Italys top one hundred Thu Oct 13 17:20:28 -0700 2005 193183 0 golosone 1 193228 I like A16, but to each his own. But my point of contention with your review is that you say "the rest of the menu is average, at best", but you have only tried a few dishes in the past year or so. You should go back and try some more dishes, and many of the dishes on the menu are quite good. Thu Oct 13 17:20:50 -0700 2005 193095 0 ToddG