2355 Chestnut St. | 415.771.2216 | Dinner: Mon-Thur 5:30pm-10:00pm, Fri 5:30pm-11pm, Sat 5:00pm-11:00pm, Sun 5:00pm-10:00pm | Lunch: Wed-Sun 11:30am-2:30pm

reviews

reviews

A16 has been featured in the local and national press to much acclaim:

A16’s Accidental Meat Show: read more »

“Italian gem defies risks of expansion” read more »

Top 100, 2012: “…Christopher Thompson now heads up the kitchen and has taken the food to an even higher level. Antipasti, pizza, pasta, main courses like steak and goat chop, and vegetable side dishes all worth ordering. Owner Shelley Lindgren offers an exceptional wine list, and orchestrates impeccable service.” read more »

Top 100, 2011: “… the interior was refurbished; the noise level is more pleasant, but the place still has a lively buzz, thanks to the crowded bar and open kitchen in front focused around the wood-burning oven integral to Neapolitan pizza.” read more »

Top 100, 2010: “…the menu, inspired by Campania, is as good as ever. Shelley Lindgren has amassed a fascinating collection of Italian wines” read more »

Top 100, 2009: “The restaurant started a rage by implementing Meatball Monday, offering different variations each week. A16 is also the best place to discover burrata, tripe and anything made with pork.” read more »

Top 100, 2008: “A16’s Campania-inspired food is as good as ever (hope the whole piglet shoulder is on the specials menu).” read more »

Top 100, 2007: “Although the owners have opened a second spot, SPQR, it hasn’t been at the expense of the flagship. A16’s Campania-inspired food is as good as ever (hope the whole piglet shoulder is on the specials menu).
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“It was dining theater at its best, even in San Francisco, where the unusual is the norm even at places that have garnered as much publicity as A16 has for its serious attempt to bring the cuisine of Campania to Chestnut Street.”
— Michael Bauer | read more »

Top 100, 2006: “Few restaurants concentrate on a single area of Italy and produce results as delicious as you’ll find at this restaurant focused on the cuisine of Campania. Named after the highway that runs through the region, A16 features rustic fare, including the wildly popular ‘Meatball Mondays.’ “
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“Greeting old friends and keeping tabs on new customers has consumed Shelley Lindgren, 32, ever since she opened A16.”
— Kim Severson | read more »

Top 100, 2005: “Concentrating on the region of Campania, chef Christophe Hille studied to be a certified pizzaiolo; the manual on how to produce the thin, blistered crust is more than 40 pages long.”
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“…a meatball special one Monday night was such a hit that it just made sense to continue it. He didn’t reinvent the wheel with his recipe – it is an old-fashioned polpette, an Italian meatball made with fresh herbs and other seasonings, cheeses, bread, eggs and meat. He also adds prosciutto scraps, which imparts a deep flavor. And diners love them.”
— Amanda Gold |

“A16 in San Francisco’s Marina District is well known for its thin-crust Neapolitan-style pizzas and its boisterous evening ambiance. But the restaurant is a calm oasis at lunchtime, favored by members of the city’s restaurant industry, who relax there before going in to work.” read more »

“…a super selection of southern Italian wines, from regions like Apulia and Campania, Sicily and Sardinia, that are clearly a great passion of wine director and owner Shelly Lindgren.” read more »

San Francisco’s New Tastemakers Shelley and Greg Lindgren
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“The restaurant offers unusual wines by the glass—like Rosso Conero from the Marche region—to pair with Hille’s pizzas and Campania-style dishes.”
— Erika Lenkert | read more »

Wine pro Shelley Lindgren’s new home sets the stage for entertaining.
— March 31, 2011 | read more »

Most of the boisterous crowd at A16 is drawn in by the pizzas, which are something special.
— October 2006 | read more »

“A16 is something different, a casual but chic San Francisco trattoria devoted to the food of Campania in Southern Italy.”
— April 2006 | read more »

Pizzaiolos pull perfect pies from a wood-fired oven, and patrons gather at the bar, sipping wines from southern Italy and sampling simple but sophisticated Neapolitan dishes such as petrale sole with capers and lemon leaves.
— Lynn Yaegar | read more »

Best New Sommeliers 2004
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A16 honored with a Sante Magazine Award for Wine Hospitality. read more »

50 Restaurants We Love, “Pizza Margherita, with a slightly blistered crust and a carafe of Southern Italian red. Getting back to basics never tasted so good.”
— Jan Newberry and Josh Sens | read more »

Best Wine Director, 2005 Critics’ Choice Awards, “In a profession not noted for its humility, she stands out as one of the most gracious wine geeks around.”
— Jan Newberry, San Francisco Magazine | read more »

“Shelley Lindgren is one of a new breed in the wine trade. She’s a young, down-to-earth, urbanite, female sommelier. Add to that the fact that she’s a co-owner of one of San Francisco’s hottest restaurants…”
— Fatemeh Khatibloo-McClure, KQED Bay Area Bites | read more »

The pizzas, with their gorgeously thin, crisp crusts and slightly puffy edges (a reminder of pizza’s relation to focaccia, the olive-oil bread), could not be better.”
— Paul Reidinger, SF Bay Guardian | read more »

“A16 provides the sophisticated, unpretentious cuisine and atmosphere of a world-class neighborhood destination restaurant, and we’re happy to recommend it for any affair.”
— Tracie Broom | read more »

“A 16 specializes in the glorious (and relatively unknown) cooking of that part of Italy. Even the wine list put together by owner Shelley Lindgren focuses entirely on the south, which is a treat.”
— S. Irene Virbila | read more »

“I’ve never seen more beautiful beef than the juicy, rosy slices of top sirloin generously layered on the plate. It tastes as good as it looks. The plump, disjointed quail stuffed with prosciutto and scamorza is just as good. And my braised pork breast is a succulent pillow of creamy pork shreds, sided with fat, grainy chestnuts and big, green olives. Earthy and sophisticated at the same time. “
— Meredith Brody | read more »