With a great deal of skepticism I ate at A16 and wanted to give a quick report.
The atmosphere was buzzing and filled with a NY-like level of excitement. Wine list was well chosen and service excellent.
The olive oil placed on the table was delicious, very peppery and with that spiciness in the back of the throat that very good oil gives you.
The "eggplant parmesan" was grilled eggplant, a paperthin slice of ham, mozzarella and Early Girl tomatoes. I was a bit thrown off by the room temperature aspect - after seeing the Parm word - but it was well prepared and very fresh. My gf raved about it.
We got 2 1/2 orders of pasta, (1) Bucatini with Manila Clams, Tomatoes, etc. This was delicious - the clams super fresh and the pasta al dente and perfectly sauced. (2) was a Taglioni with Chanterelles and Guanciale. The pasta was super fresh but I thought the saucing too rich - there must have been a stick of butter in it.
The highlight of the dinner was unquestionably the boned Short Rib, eeasily the best I have ever had. This rectangular chunk of beautiful beef came out in a deep red pool of tomato sauce. It was cooked to perfection and reflected a long and thoughtful braise. Truly fantastic.
Wrapped up with a crusty/puddingy chocolate dessert, name escapes me now, but it was served with salt and olive oil on the crust. Very well done.
I'll be back!
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