+
Restaurants & Bars

A16 - My Homage to BURRATA

Niki Rothman | Dec 19, 200507:01 PM     4

On Friday I had my first of many, I hope, lunches at A16 (2355 Chestnut). I actually enjoyed the pizza. And that's saying a lot. I miss New York pizza so very deeply...A16's pie is thin, yet pliable and rubbery in a very good way, with proper big bubbles, not cracker-like at all (Are you listening Arinell/Delfina?). Yes the pizza WAS the best I've had in SF and the $9 - $13.50 price seems fair. But I still prefer ToTo's - very close to NY style pie. On the Penninsula (El Camino). However, convenience-wise A16 is closer to my SF 'hood. Only one bus ride away - so I shall return, and soon.

I liked the pizza at A16, but I LOVED the burrata! Well, I knew I liked prosciutto. Yes, it's very tasty indeed. But what is burrata? Cheese. Ham. Bread. Olive oil. So what's the big deal? Synergy = the whole is more than the sum of the parts. Poetry: creamy milky porky dreamy! I even like saying that word. "Boo - Ra - Tah!" It's fresh, semi-liquified at room temperature mozzarella (unfortunately, a sort of skimpy serving for 2 people. We wanted/needed MORE of that dreamy cheese - next time I'll ask for more and pay the premium), and a fair sized pile of absolutely fabulous PROSCIUTTO! This is the BEST prosciutto I've ever eaten (San Daniele brand). Forget the 2 tiny rock hard crusts they stick on the plate with it like some afterthought. Make a few of the best little open faced sandwiches you ever put in your mouth from ham and cheese that have made their leap toward immortality & thick slices from the generous basket of moist chewy whole grain bread, and the best olive oil I ever tasted (deep note of banana of all things!). $8 is a very fair price for a little bit of heaven.

AND for only $2 you can get a generous plate of arugula to go with the burrata - a perfect green, yet rich flavored, contrast to all that unctuousness. Just pour on some of that weird but wonderful banana scented flourescent green olive oil and ask for a lemon wedge and you've got salad. They told me the arugula is intended to go on top of the pizza, but I did it my way.

Burrata - I love you!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

11 Cocktail Ingredients You Have Hiding in Your Kitchen
Recipe Round-Ups

11 Cocktail Ingredients You Have Hiding in Your Kitchen

by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...

How to Make a Fall Herb Garden, No Matter Your Living Space
Guides

How to Make a Fall Herb Garden, No Matter Your Living Space

by Kelsey Butler | Think growing your own is over with summer? Not so. Here's everything you need to know about planting...

9 Ways to Use Your Loaf Pan Besides Banana Bread
Guides

9 Ways to Use Your Loaf Pan Besides Banana Bread

by Camryn Rabideau | With the arrival of fall, baking season has officially recommenced, but if you're not ready for another...

11 Sheet Pan Dinners for Easy Meals with Effortless Clean-Up
Food and Kitchen Hacks

11 Sheet Pan Dinners for Easy Meals with Effortless Clean-Up

by Vanessa Simmons | Need an easy dinner that involves just one pan and hardly any clean up? The choice is obvious: sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.