When Nate Appleman invites everyone to grab a pizza while he is taking apart the pig, you just drop everything you’re doing and go down to the Marina.

Well, I might have to say that it was just the excuse I was waiting for so I could go back to A16, now one of my top restaurant in the city.

I shared with the BF (by obligations only, because A16 produces those kind of plates that you won’t want to share with anyone it’s so good)

We sat at the counter, so we could have a full view of the action.

We started with a plate of house-made Charcuterie, with Coppa di testa, lardo etc.. Just this indicate to me how well Nate Appleman know his craft!

Then, I had to have the Tripe Napoletana. This is for me a Major Foodgasm! This is so good, after the BF took a  couple bite I grabbed the plate and just had it for myself. The tenderness of the tripe, the amazing flavor of the sauce, the crispiness of the bread crumbs, everything is superb. This is a beautiful example of A16 cooking - hearty but at the same time delicate, flavorful but not over-powering, dishes really well balanced.

The BF ordered a pizza with fennel sausage. It was really good also. Though I have to say my favorite one is Margherita. It is the best Pizza in town. Perfectly bubbly and crisp, with just enough ingredient to give it flavor. Perfection!

While we are eating Nate Appleman, Executive Chef of A16, is taking apart a pig freshly delivered with his team. Pork chops here, pork belly there, if you stick around long enough you’ll see him start making sausages! This is not for the Vegans but for pig lovers like me. Looking at Nate taking care of that pig while eating was like watching porn when you’re having sex! Very Exciting!

Summary: If you haven’t realized yet, I have only good things to say about A16. This is food as it should be. It’s as good as it gets! This is a must in san Francisco and to me one of the best Italian restaurant in the country.

Bill for 2: $45