Pizza Perfection at San Francisco’s A16
As the saying goes: The more things change, the more they stay the same.
In the case of San Francisco’s A16, that’s a very good thing. The restaurant, which specializes in the cuisine of Campania, has weathered quite a few chef changes over its eight years. But you’d never know it. The narrow restaurant is always packed. And the food is consistently stellar, especially the pizzas and pastas.
That was the case on my most recent visit there last month, when I was invited in as a guest of the restaurant.
Executive Chef Christopher Thompson took over the helm earlier this summer. He also journeyed to Naples this year, where he became a certified pizzaiolo in Neapolitan-style pizza.
Of course, we had to have one of those pies. We opted for the Margherita ($15) with tomato, mozzarella, Grana Padano, basil and a splash of olive oil. The blistered crust was crisp, even holding up well enough in the center to the milky mozzarella that had melted delightfully to become one with the sweet tomato sauce. You can tell the sign of a great crust in that it should have a developed flavor all on its own. This one does. It also had plentiful air bubbles to create a wonderful chewy texture in parts.
