A16 — Restaurant in Oakland

Took my hubby here for bday dinner and noted it on the reservation but looks like they do nothing to acknowledge it. Oh well. Wow, when we went to Roy's, the dessert plate had writing on it to wish you a happy birthday.

When we arrived Sunday night, table for 2, we both got there at 8:28pm, our reservation was 8:30pm. Host was like, I guess I can seat you guys now, it's not quite 8:30pm. Huh?

We had Punica Montessu, good red while hubby had a Manhattan. Glad they made it though it was not on the list of drinks.

We had the pork trotter and the calamari. Although the pork trotter was good, you can miss this and get something else. But OMG, the calamari was cooked to perfection! It also didn't seem to come from a frozen batch of seafood. Yay! The beans that came with it was just as yum!

We had a great view of the pizza making process. The guy making pizza just looked unhappy the whole time. Even interacting with other staff, it's like there was no camaraderie. It's like he didn't enjoy his job or he knew how good he was so he's really the pizza nazi like the soup nazi in Seinfeld. Foodtainment didn't happen so I stopped watching.

Hubby had the Accuiga pizza (anchovy pizza) The anchovy was cut up so I had to really look for it. It's not whole like some other pizza places. The pizza was still the highlight to me. The base was so good I had to ask where the ingredients were sourced from. The assistant manager (who was a joy to talk to) was kind enough to let me know that they are certified organic flour from Italy. So are the tomato base. Man, it was so amazing, I kept telling friends that this is how food should taste. I understand a woodfire oven has a lot to do with it too but daaayyymn! It was the best pizza I've ever had. The right amount of spiciness too.

I had the bucatini (seafood pasta) I'm sure it was good in their standards but it was meh to me. Nothing amazing or out of the ordinary. I couldn't be bothered finishing it. I just fished all the garlic chunks and seafood. The noodles could've been cooked a little more. I know it should be el dente but dang, it was a little too el dente. The seafood I must say was superb!

I ordered the ricotta tart but when I got it, it was still a bit frozen so I had to take it home and reminded me to increase my upper body workout. Struggled with the frozen center. It was alright. I would've skipped it and had something else. It came with pine nut brittle and lemon curd.

I liked the assistant manager more than our server. Our server asked if we wanted bread and we said yes but it never arrived while the couple next to us just got their bread automatically. The assistant manager was also so smiley and cheerful throughout the night. Even smiled at us even though she was not looking after us, she still has that wonderful customer service demeanor. Our server just seem to go through the minimal motions and so casual with the way she talked to us. 'Ya wanna box that up?' Was one of the casual lines. I get more professionalism from a $$ restaurant. No smiles, no warmth hence not very welcoming.

It wasn't a very welcoming place but I love the pizza so hopefully they will take orders to go. I can't be bothered to dine in a place that is snooty. We weren't dressed like bums or anything. Hence I always think it's more of a race issue.

Glad it was easy to park. Last time we were at Soi Four up the road, parking was few and...

Last night we went to A16 Rockridge for the first time with an Italian friend of ours and had an absolutely wonderful evening. If you liked Girabaldis (the restaurant that formerly occupied the space), you will like A16 even more!

We had a reservation and we were warmly greeted and promptly seated at a nice table. We were given an extensive wine and cocktail list and were provided with a menu offering a wide range of Italian foods, including great starters, many pizzas, a nightly special, intriquing pastas and a balanced assortment of entrees.

We selected the beet and cucumber salad (very tasty, especially with the beet and mint leaf combo) and the kholrabi salad - both beautifully crafted with nice colors and complimentary veggies and dressings. We were treated to a delicious corn on the cob side dish and it was fabulous. For entrees, we ordered the mezze rigatoni (Awesome! The lamb sausage was more flavorful than the standard beef fare one usually receives, but it was not so "lamby" as to overshadow everything - it was the best of the 4 entrees we had); the chicken "special" (very moist and flavorful with a nice crispy skin); and the squid ink fettuccine (the weakest dish). We also received an additional entree - the bucatini, which was excellent. All the pasta was cooked to al dente perfection and the spices/flavorings were really delicious. The Easton Old Vine zin we shared complimented everything. We finished our dinner with a yummy trio of ice creams - vanilla, chocolate and peach - which filled what few gaps remained in our very full tummies. Then, there were the cookies..., yum!

The staff was very nice and attentive. Nothing felt rushed. The price was appropriate for the dining experience we enjoyed. Our Italian friend said she would make A16 her first choice for fine Italian dining from here on out and noted she would bring her brother the next time he visits from Italy. As for us, we would go back in a heartbeat and we would enthusiastically recommend...

Was excited for a first date night out in a while and not cooking as it was a long weekend; we were looking to enjoy a nice meal out together. Was slow and we were seated quickly. Shared some apps and each had an entree. Based on the experience didn’t consider desert. Not only was the food inconsistent; the service was sparse and feedback not meaningfully addressed.

Shared a seasonal salad that was OK. Maybe 70 cents of ingredients for $17. I get it; and it felt quite uninspired.

Also shared Arancini. Don’t order this often but was feeling indulgent. It had a very dry texture, was warm, but not hot, and was notably under-seasoned. The mayo plus spicy pepper was really basic.

Pork chop looked nice but was over cooked by any modern standard. By a lot. Likely 165f plus for the core temp. Tough to cut and chew. Managed to eat less than half. The carrots were a bit over charred but probably the best food of the $150 night out.

Pasta was undercooked and was more than al dente. Served up on a chipped plate.

We sorta trudged through it all.

Service was scant and dismissive. The first check in was very late in the meal after we stopped eating and with all of the feedback, there was just a shameful ‘sorry’ and a quick drop off of the check.

A neighbor table had a complaint on the halibut being dry and the waiter tried to say it can be like that because it’s not a fatty fish. Then came back and said ‘chef said it was overcooked.” No one ever came back to follow up with us about the feedback mentioned above. I wondered if there was a chef in the kitchen…

One meal is not a complete view of a restaurant; we’ve enjoyed several meals here before and hope to again at some point. Maybe not on a Sunday. Several things off in one night is a lot especially at...