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A-16



2355 Chestnut Street
San Francisco, CA 94123

View more San Francisco restaurants

(415) 771-2216

Hours

  • Sunday: 5:00 pm - 10:00 pm
  • Monday: 5:00 pm - 10:00 pm
  • Tuesday: 5:00 pm - 10:00 pm
  • Wednesday: 11:30 am - 2:30 pm, 5:00 pm - 10:00 pm
  • Thursday: 11:30 am - 2:30 pm, 5:00 pm - 10:00 pm
  • Friday: 11:30 am - 2:30 pm, 5:00 pm - 11:00 pm
  • Saturday: 5:00 pm - 11:00 pm

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Cuisine: Italian Restaurants, Pizza Places


4.7 of 5.0 from 155 reviews


price range:$26 to $50

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A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA
  • A-16 in San Francisco, CA

A-16 Reviews

Add your review for A-16.

  • Kristen NPizza is served with shears to cut it with. So fun :)

    55555 by Kristen N


  • Danny C.The pizzas are great!

    55555 by Danny C.


  • Kelsey MThe food was wayyyyy too salty. Make sure you say no added salt to burrata or salads. We couldn't even eat it! Service was terrible.

    22222 by Kelsey M


  • Sarah GMargarita pizza is great. Always ask if they are serving their meatballs (it's a secret menu kind of thing... but the waiter recently told me they're only serving them on Monday's).

    55555 by Sarah G


  • John SDelicious pizza...get the burrata app

    55555 by John S


  • Elizabeth B.The artichoke appetizer, margarita pizza, trout, arugula salad, chicken all phenomenal. Great wine selection too

    55555 by Elizabeth B.


  • Carolina KNão gostei. Pizza sem recheio nenhum, tinha apenas quatro rolas de queijo, o resto molho e pao. A burrata foi o que salvou

    55555 by Carolina K


  • Joanna F.High end Italian restaurant

    55555 by Joanna F.


  • Drew S.Awesome environment for a date. Be sure to try the burrata as well as the pomodori pizza. Make enough room for dessert with their homeade gelato selection.

    55555 by Drew S.


  • BuzzFeedTry this inventive Italian restaurant that features handmade maccaronara with ragu and ricotta and a 500+ bottle wine list. If you’re not in a red sauce mood, get the trout and wood-fired pizzas.

    55555 by BuzzFeed


  • Marco L.Pizza is phenomenal. Great drink selection too.

    55555 by Marco L.


  • Natalie K.If you can, sit at the bar & get wine tips from the bartender. He knows everything about every wine ever made. Also, pizza and chicken livers are amazing!!

    55555 by Natalie K.


  • David SteinGreat ambiamce, I prefer delerosa down the street for pizza and burata in the marina.

    55555 by David Stein


  • Leisha MagsisiLunch was unreal. Pizzas and pastas were delicious! The burrata was... YUM!! I cannot wait to visit again.

    55555 by Leisha Magsisi


  • Natalie M.Save this place for special occasions. Not your everyday/week place. Great pizza and service.

    55555 by Natalie M.


  • Avaburrata 😍 also waiters give good wine recs

    55555 by Ava


  • ClareMushroom pizza

    55555 by Clare


  • JenGaDon't get the gnocchi. It's not as big as you think

    33333 by JenGa


  • mcldiebelTry the Pistachio Cannoli (via @Foodspotting)

    55555 by mcldiebel


  • Derek PLunch menu didn't include vegetarian options and the chef made alternative was just okay. Hoping for a better performance on a return trip.

    33333 by Derek P


  • Luiz Felipe RPizza and wines menu very good, but very noise place.

    55555 by Luiz Felipe R


  • Peiying WenWine listing is impressive!

    55555 by Peiying Wen


  • Rodrigo PbGreat place. Love the home taste of the food. A bit small and noisy, but that's part of the charm.

    55555 by Rodrigo Pb


  • Marshall S.7x7 recommends the Chocolate Budino Tart

    55555 by Marshall S.


  • Alan R.Awesome Pizza but everything here is top shelf. Sit at the chef's bar towards the back to watch the kitchen run at hi gear

    55555 by Alan R.


  • S K.Poor service and bad food.

    11111 by S K.


  • Ryan Y.Chocolate date cake was a great finisher to our meal.

    55555 by Ryan Y.


  • flying felizItalian restaurant. Cheese is excellent!

    55555 by flying feliz


  • The Tastes that Make the CityThe margherita pizza is the best pizza in SF, making our list of "The Tastes That Make the City: SF Edition."

    55555 by The Tastes that Make the City


  • Lydia BerkennouAn explosion of flavours in your mouth!

    55555 by Lydia Berkennou


  • Lisya Gabay NahmiasDon't come back without tasting the burrata! Yumm

    55555 by Lisya Gabay Nahmias


  • EpicuriousThis beloved spot has it all: great food, an extensive, well-chosen wine list, and a foosball table. The sleek, dark space, all concrete floors and cork walls, is home to a hopping singles scene.

    55555 by Epicurious


  • Megan DeWittSquid ink pasta is to die for

    55555 by Megan DeWitt


  • Alexa Jane D.A fantastic experience. Wonderful wine. Incredible Italian food. Make sure to try the burrata cheese!

    55555 by Alexa Jane D.


  • Elyse E.The pizzas! Get one as an app. The mushroom one add prosciutto is a fave of mine. All the entrees are great but def save room for the chocolate budino sea salt dessert!

    55555 by Elyse E.


  • D O.Excellent Italian (south) food in a nice and very busy restaurant.

    55555 by D O.


  • Michael LunøeGo for the pizzas! Pomodo is good. The pasta was not so good. Wine is very good

    55555 by Michael Lunøe


  • Tamami NaitoEverything!

    55555 by Tamami Naito


  • Alex N.Sardinian & Italian wine

    55555 by Alex N.


  • Nicole A.Ask for the Capriciosa pizza with an egg on it.

    55555 by Nicole A.


  • Chefs FeedDaniel Patterson, chef of Coi, eats here on his nights off. He loves the Margherita pizza & Italian wine.

    55555 by Chefs Feed


  • Amelia KwanSquid ink pasta is amazing!!!

    55555 by Amelia Kwan


  • SFGateEach main course comes with a bonus: Diners choose one of the five sides that include creamy cannellini beans; or roasted broccoli with Calabrian chiles and colatura di alici.

    55555 by SFGate


  • SFGateGood choices include a goat chop ($26) and a special one night: a thick fillet of swordfish ($27) accented with toasted pine nuts.

    55555 by SFGate


  • SFGateThe sirloin steak, served with a little pile of braised kale and tiny roasted carrots, has a blackened exterior that intensifies the meaty essence and provides a sharp contrast to the rosy interior.

    55555 by SFGate


  • Miami.comEach main course comes with a bonus: Diners choose one of the five sides that include creamy cannellini beans; or roasted broccoli with Calabrian chiles and colatura di alici.

    55555 by Miami.com


  • Miami.comThe sirloin steak, served with a little pile of braised kale and tiny roasted carrots, has a blackened exterior that intensifies the meaty essence and provides a sharp contrast to the rosy interior.

    55555 by Miami.com


  • Miami.comGood choices include a goat chop ($26) and a special one night: a thick fillet of swordfish ($27) accented with toasted pine nuts.

    55555 by Miami.com


  • Sarah S.If you’re going a la carte, may we suggest the Bruschetta, Clams, Squid Ink Tonnarelli, and at least two pizzas!

    55555 by Sarah S.


  • Sarah S.The three-course lunch tasting menu for $20 is a steal. Use the leftover cash on one of the 500+ bottles of wines on the list.

    55555 by Sarah S.


  • Alyssa FooteThe red wines, the pizza, the olives...this place is such a great, classic place and really fabulous for dates!

    55555 by Alyssa Foote


  • Joy J.It was ok to me!

    22222 by Joy J.


  • Aly P.Great pizzas!

    55555 by Aly P.


  • Caroline DuffyOk but I found fungi pizza to be just salty and flavorless with an overlooked crust. Delfina is better

    33333 by Caroline Duffy


  • Elizabeth Elle D.This place is full of liars, never host a large party here

    33333 by Elizabeth Elle D.


  • Paul RobinsonRomana, every time.

    55555 by Paul Robinson


  • Shane KinderPizza is supposed to be great

    33333 by Shane Kinder


  • Geoffrey B.This is hands down the best pizza in San Francisco.

    55555 by Geoffrey B.


  • tiffanyPizza and burrata were awesome. Other stuff were eh.

    55555 by tiffany


  • Elina ✈This is easily one of my favorite spots in San Francisco. The restaurant is always full and the atmosphere is jovial. Try the Duck, Pumpkin bruschetta & baked ricotta with kale and pomegranate seeds

    55555 by Elina ✈


  • Naldo M.Deixou um pouco a desejar.. A pizza estava gostosa, massa crocante e fina, porem os outros pratos ñ agradaram tanto(coxa de frango, nhoque, meatball pork, pasta)

    55555 by Naldo M.


  • Txell V.Nice Italian food

    55555 by Txell V.


  • SallyCavolo Nero soup....yes please. Also do two small portions of pastas to have best of both!

    55555 by Sally


  • Lauren S.Ask your waiter to recommend one of the sparkling red wines. Surprisingly delicious!

    55555 by Lauren S.


  • Liliane S.The burrata was amazing and the fungui pizza unforgettable!!!

    55555 by Liliane S.


  • Franklin L.2 tips to help keep your pizza crust crispy. 1) Wait 5 min before cutting your pizza. 2) Cut your slices one at a time. This minimizes the juice (aka fat) from oozing to the bottom.

    33333 by Franklin L.


  • Petar N.Great wine list!

    55555 by Petar N.


  • Charles M.Go with the pizza. The pasta is good, but nothing to remark about.

    33333 by Charles M.


  • Nathan E.To whomever ordered duck breast tonite: sorry, they served it to me by mistake. It's OK, they brought me leg and took back the breast. Oh, but I had already taken a bite. Hope they didn't replate...

    22222 by Nathan E.


  • Lesley K.Sitting at the bar and sipping a glass of wine while watching them work at the brick oven is so fun.

    55555 by Lesley K.


  • Michael M.A bit pricy but delicious. Creative menu. Good wine selection

    55555 by Michael M.


  • Tri H.I would rename the place to A+ 16

    33333 by Tri H.


  • Andy F.The burrata cheese is exquisite!

    55555 by Andy F.


  • Tiffany R.Do a wine pairing with your meal. Worth it.

    55555 by Tiffany R.


  • Pooya E.Amazing wine selection, everything is really good, classic Italian restaurant

    55555 by Pooya E.


  • Omar P.Try the Braised Octopus, Dandelion Greens With Olive Vinaigrette (via @Foodspotting)

    55555 by Omar P.


  • Mike J.Shelley is an expert on southern wines; any aglianico from Campania (Taurasi) or Basilicata (incl Vulture) is worth checking out... and the tripe is top notch!

    55555 by Mike J.


  • Christopher T.Start with the burrata. If you are in a pasta mood, go with the paccheri with swordfish. This place is a legit Italian wine bar.

    55555 by Christopher T.


  • Holly H.vera pizza, total yums

    55555 by Holly H.


  • Kitzzy A.A little pricey, but well worth it. The food is amazing. Try the gnocchi and chocolat cake dessert.

    55555 by Kitzzy A.


  • Claus Burci N.They have burrata, a very fresh local cheese from Bari, Puglia, Italy. Normally impossible to get in US and outside Bari. They said it was copy produced locally.. Try, almost like the real from Bari

    55555 by Claus Burci N.


  • Jason L.On a slow night, you can order pizzas to go at the bar

    55555 by Jason L.


  • Jason L.Add an egg on your pizza. You won't be sorry.

    55555 by Jason L.


  • Anton S.Try the maccaronara with ricotta salad.

    55555 by Anton S.


  • Hana N.Food is super MEH. Cute spot, convenient... But def not a spot for absolutely a delicious meal.

    55555 by Hana N.


  • Sophia C.anything with ricotta salata

    55555 by Sophia C.


  • Brad T.Great food, friendly service but bring good friends to kill time bc the service is slow.

    55555 by Brad T.


  • Phil A.Prosciutto tasting amazing of course Italy wins

    55555 by Phil A.


  • The Culinary Institute of AmericaA former chef de cuisine and part-owner of A16, Nate Appleman is one of a select few in the United States to be certified as a pizzaiolo!

    55555 by The Culinary Institute of America


  • Cindi P.I love this place. The service is great and the food is good. They are very friendly. Just had lunch there the other day!

    55555 by Cindi P.


  • Dave M.The wait is long, but worth it. Pull up a chair at the bar and try some sparkling red wine and prosciutto. Once you have a table, you can't miss the maccoranara. For dessert: olive oil and chocolate.

    55555 by Dave M.


  • Nikki N.Great wine list that most people will not understand. Authentic italian, best meatballs ever!

    55555 by Nikki N.


  • Donna N.Burrata and a Fallenghina Italian white wine, yum!

    55555 by Donna N.


  • Hao L.Justine's a moron

    22222 by Hao L.


  • Sara B.Sit at the back bar and watch them cook while you eat. Pizza dough is really light and great. The mushroom pizza is delish. So is the Maccaronara with Ricotta Salata. Great wine too.

    55555 by Sara B.


  • Alison L.Great food in a lovely room in the Marina district. I loved the rabbit meatballs.

    55555 by Alison L.


  • JoseSpecialties: Neapolitan pizza; tuna conserva; house-cured salumi; tripe Napoletana; maccaronara pasta with tomato ragu and ricotta salata; chocolate budino tart.

    55555 by Jose


  • Jessica C.yummy burrata. I like sitting by the open kitchen and watching the chefs do their thang.

    55555 by Jessica C.


  • The Daily SipBe sure to try the 80 Sips Challenge tasting menu March 19th-30th and rate the wines for a chance to win $500. www.bottlenotes.com/challenge

    55555 by The Daily Sip


  • Jane C.Marinara and Funghi pizza were amazing! The other items on the menu were just okay

    55555 by Jane C.


  • Inman NewsOrder the signature dessert - a rich chocolate tart with an almost bitter edge, enhanced with a sprinkle of sea salt on top. Absolutely decadent!

    55555 by Inman News


  • Antonio M.Il miglior ristorante italiano che ho provato a SF. Dico dolo che hanno la burrata vera e fresca e la pizza è stellare. Costoso, ma straconsigliato

    55555 by Antonio M.


  • Anna D.pizza in the marina

    55555 by Anna D.


  • Marilena B.One of my favorite places in San Francisco. La Bambina by the glass every summer!

    55555 by Marilena B.


  • Aneilia M.The squid ink pasta is lovely

    55555 by Aneilia M.


  • Brian S.7x7's Big Eat 2012 says the maccaronara with ricotta salata is delicious. Yum!

    55555 by Brian S.


  • Michiyo K.ピザがあまり好きでない私でもここのピザは絶品だと思った。

    55555 by Michiyo K.


  • laura c.The southern Italian cuisine here is delicious, but the highlight is definitely the wine. The wood-fired thin-crust pizza is not to be missed. Be sure to pick up the A16 cookbook.

    55555 by laura c.


  • Lidia BastianichA16 is the autostrada that connects Naples in Campania to Bari in Puglia. The Italian food that Shelley Lindgren fell in love with on a school trip to Italy abounds on the menu.

    55555 by Lidia Bastianich


  • Sophie R.The burratta was amazing and the prosciutto sampler.

    55555 by Sophie R.


  • David P.Sit at the bar overlooking the pizza oven... very fun!

    55555 by David P.


  • Anthony R.Extremely knowledgeable and friendly wine tenders in a low key atmosphere

    55555 by Anthony R.


  • Simon M.Wood oven pizzas are great, get the fungi

    55555 by Simon M.


  • Veronica H.over-rated, over-priced. the gnocci with hen had a weird sauce that tasted only like chicken broth and salt. Marinara is too salty but Monday Meatballs are good.

    33333 by Veronica H.


  • Casey T.Drink Taurasi by the glass. It's the Barolo of southern Italy and goes great with the campagnian cuisine.

    55555 by Casey T.


  • Janel D.I just love their pizza margarita! Order the buratta with your pasta. Cut up the buratta into little pieces and add them to your pasta for additional deliciousness.

    55555 by Janel D.


  • Keegan Y.Great pizza and wine! Don't be afraid to ask your waitstaff for food/wine suggestions, they're knowledgeable and friendly.

    55555 by Keegan Y.


  • Alex S.Sicilian wines ftw!

    55555 by Alex S.


  • Mads F.Great style, open kitchen, great italian food, brilliant red wine - go!

    55555 by Mads F.


  • lola s.the finest education on all things oenealogical can be had sitting at the A16 bar. winery owners, wine distributors & sommeliers hang out here. ask Benito to serve you & tell him Lola sent you, guey.

    55555 by lola s.


  • Adam G.Burata and gnocchi were outstanding

    55555 by Adam G.


  • AnthonyHope you get Sarah as a waitress. Amazing. She knew exactly what to order and we felt well taken care of.

    55555 by Anthony


  • Stewart A.Try the Apricots & Cherries With Lardo - As well as hazelnuts & balsamico di Puglia. My companion said she almost had an orgasm.

    55555 by Stewart A.


  • Radu B.Good it's an food.

    55555 by Radu B.


  • Robyn LahleinSea urchin, squid ink pasta; next time doing a pizza and saving room for s'berry shortcake- courtesy of the new pastry chef. Love this place. Did I mention they gave me a spot at the chef's counter?

    55555 by Robyn Lahlein


  • William B.Nico Sciackitano is soooooo amazing!!!!! He helped me with all my wine pairings so beautifully. All the staff was so friendly. Finish your meal with espresso and the chocolate tart.

    55555 by William B.


  • Lauren H.Still good even though Liza left. Salsicca and fungi pizzas, burrata always. sunchoke side is great right now!

    55555 by Lauren H.


  • BlackboardEatsThe Funghi Pizza is all the rave at A16.

    55555 by BlackboardEats


  • Jose C.Regardless of entree, add the Cannellini Bean side dish!

    33333 by Jose C.


  • Patty K.Pumpkin ricotta gnocchi over braised kale......

    55555 by Patty K.


  • EaterShelley Lindgren has crafted one of the best Italian wine programs in the country, service is gracious and chef Liza Shaw has kept the restaurant firing on all cylinders. [Eater 38 Member]

    55555 by Eater


  • The Daily SipImpressive Italian wine selection with a focus on Southern Italy. Many excellent choices under $50

    55555 by The Daily Sip


  • @A.G. Wine - iPhone/iPadFor a nice white wine by the glass, try Rocca del Principe’s Fiano di Avellino. The fiano grape variety is one of Campania’s excellent whites, delivering good fruit and distinctive smoky spice.

    55555 by @A.G. Wine - iPhone/iPad


  • Kristen C.Get the buratta as an app and the chocolate torte for dessert. Sit at the bar and conversate with Aidan and Michael.

    55555 by Kristen C.


  • Raoul B.Michael @the bar

    33333 by Raoul B.


  • Q R.Overall great place. We were there for the pizza. The funghi was meh--tasted more like bread with shrooms than pizza. Go w/ the margherita--excellent.

    55555 by Q R.


  • Olivier L.Resto cool! Il faut réserver pour avoir une place Les entrées sont généreuses et il est possible de séparer tout les plats. Tout est excellent! moins de 100$ incluant le vin! Un must à S.F

    55555 by Olivier L.


  • Trumer P.Maccaronara with Ricotta Salata is one of 7x7's "100 Things to Try Before You Die", and we agree! Enjoy it by the Butcher's Counter.

    55555 by Trumer P.


  • EpicuriousDon't let the trendy atmosphere mislead you: the Italian fare is simple, straightforward, and delicious. Make sure to try the gnocchi tossed with wild mushrooms, green garlic and pecorino.

    55555 by Epicurious


  • Mark K.Great pizzas. The roasted corn on the cob side dish was amazing.

    55555 by Mark K.


  • Natala M.The burrata is awesome, although the toasts can be super crunchy.

    55555 by Natala M.


  • BlingcatOMG!! The gnocchi is outtathisworld good!! Soo yummy..

    55555 by Blingcat


  • Andrew LTry the Venica Ssuvignon Blanc from Fruilia. Excellent.

    55555 by Andrew L


  • Toby C.perfect place for a birthday celebration. a friend of mine is addicted to the meatballs here. she calls it her "crack"!

    55555 by Toby C.


  • Amy C.What happened? The food last night was mediocre to bad. It used to be great! I never had anything bad there till last night :(

    33333 by Amy C.


  • Justine  E.Did I mention meh?

    33333 by Justine  E.


  • Justine  E.Did not like. Bad service and food wasn't that great. Meh... Just meh.

    22222 by Justine  E.


  • BravoUnique wood oven pizza. Be sure to sit at the butchers counter for lunch where you can watch preparation/butchering. -Mike Isabella, Top Chef

    55555 by Bravo


  • BravoA16 is simple Italian foods that chef Nate Appleman lovingly prepares to an intimate dining room. Chocolate Sadino with sea salt and xu is the way to finish up. -Kevin Gillespie, Top Chef

    55555 by Bravo


  • Lucky SStill one of the top pizzas in SF. Plus, the wine list is spectacular if you're into big Italian reds.

    55555 by Lucky S


  • Richard L.best thin crust pizza (neopolitan style) in america...and i've tried many. fav is the margharita w/ prosciutto

    55555 by Richard L.


  • Elizabeth Pget the funghi pizza add prosciutto (but insist on the "old" funghi pizza) it's THE best

    55555 by Elizabeth P


  • Mark K.Eat a "Vera Pizza Napoletana."

    55555 by Mark K.


  • Kate K.Meatball Monday can't be beat!

    55555 by Kate K.


  • Jonathan P.51. Maccaronara with ricotta salata at A16 (from 7x7's 100 Things to Try Before You Die | http://tr.im/7x7list)

    55555 by Jonathan P.


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